Make a Roux

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Learn how to make a roux with this easy recipe. Get cooking tips and techniques in this free culinary video.

Part of the Video Series: Easy Cooking Tips
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Video Transcript

Hi! I’m Louis Ortiz on behalf of Expert Village and today we’re going to show you how to make a roux. A roux is actually spelled r o u x and it’s a basic thicken agent for a multitude of different soups and sauces things of that nature and it’s a basic cooking technique that all cooks need to learn how to use simply because you can use it in so many different arenas. I’ve got all purpose flour here and I’ve got 2-4oz cups and I’ve got a 4oz cut of canola oil, now I’ve got some clarified butter also that you could use and we showed you how to prepare this in another video in place of the oil if you’d like, I’ve got some bacon drippings here and a lot of folks would try to use those they’re a little bit trickier to deal with simply because there’s a lot of solids within and it’ll start to cook a little faster and further along than the actual oil content or the fat content will so I’m just showing this as an example just off to the side there. So again this is a nonstick Teflon pan that I’m going to be using and I’m using a wood spoon so that I don’t scratch up the Teflon and it’s just a gentle cooking process that we want to use for the oil and the flour simply because we’re trying to reach a desire consistency as well as a desired color. So I’ve got a low flame going on under the pan there and this is equal parts by volume or actually by weight and by volume you might get confused in the sense that you use equal parts saying well I’ve got one cup a 4oz of the oil, I need a 4oz cup of flour well actually it’s by weight so because the oil is more dense we’re going to use one of those and then 2 of the flour and this is just the general all purpose flour and we’re going to throw those in there altogether all once. So I’m going to go ahead and just start to incorporate these two things together, so we’ll keep stirring so that all of it gets incorporated together and you come up with this nice paste if you will, it can be kind of drizzled and added into the soups and sauces that you’re going to be thicken and again it’s equal parts by weight of oil and flour and this is the product that we’re going for and again this is just on a low heat. Now this is called a blonde roux in that sense and you can see you can still drizzle it off into a recipe if you wish or just take off a teaspoon or a couple of spoonfuls, so to darken this all we’re really going to do this is just to elongate the procedure and the cooking time now there’s a million different roux out there I mean you can go all the way from blonde roux to the color we have here to black roux and some Cajun recipes for gumbos and things of that nature call for that, so don’t raise the heat too high on this just keep it gentle. Again some of the sauces and things that I’ll be showing you just require the use of a blonde roux so I’m going to pretty much just leave it this color and as you smell it they’ll be kind of a nutty aroma coming off of it and that’s actually what we’re trying to achieve, so I’ve got this nice consistent color there’s not any little balls of flour in there we’ve got that mixed down so I’ll leave just a little bit more heat on this to bring out some of that nutty flavor and I’ll just shut the heat off and all I’m going to do is store it in just a small bowl out to the side and keep it at room temp while I make some other sauces and things of that nature, so that’s a basic blonde roux.

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