How to Make a White Roux for Cream Sauces

White roux is made with flour, butter and milk

Light cream sauces are a Louisiana favorite. Crab and crawfish cream sauces are served as accompaniments to a variety of seafood, including blackened catfish, redfish and stuffed flounder. White roux is the base of these cream sauces. This type of roux is made with flour and butter, while the dark roux used in gumbo and other dishes is made with flour and oil.

Things You'll Need

• Large skillet
• 1 stick butter
• ½ cup flour
• ½ cup milk or heavy whipping cream
• Whisk

Instructions

1. Melt the butter in the skillet over high heat.

2. Continue heating the melted butter until slightly brown, being careful to avoid burning the butter.

3. Reduce the heat to medium. Slowly begin to stir in the flour, making sure to whisk the mixture constantly as you do so. The texture of the roux should turn slightly doughy.

4. Pour in the milk or cream as you continue to stir. The roux should turn into a creamy sauce-like mixture as you stir in the milk. The roux is complete once this consistency is achieved.

5. Add immediately to your cream sauce or store for later use.

Tips & Warnings

• When making a roux, it's always a good idea to have extra flour, milk or cream within reach in case the balance of the roux needs to be adjusted.

References

• chestofbooks.com: White Roux
• allrecipes.com: Making Roux