To make a roux, melt butter or another fat in a saucepan over medium-low heat, then add an equal amount of flour and whisk constantly until the mixture forms a smooth paste and reaches the desired color (from pale blonde to dark brown). Next, gradually whisk in cold or warm liquid a little at a time to avoid lumps until the sauce is smooth and thickened.
Steps to Make a Roux:
- Melt butter (or oil/fat) in a pan over medium-low heat.
- Add an equal part of all-purpose flour to the melted fat.
- Stir and whisk constantly; cook the mixture for 1-6 minutes depending on the desired roux color (white/blonde/brown/dark).
- Add liquid (milk, stock, or broth) little by little, whisking after each addition until smooth.
- Cook the mixture briefly more to blend flavors and thicken.
Tips:
- Stir continuously to avoid burning or lump formation.
- Lighter roux (white or blonde) are cooked for less time and used for sauces like béchamel.
- Darker roux, cooked longer, have a nuttier flavor and are used in gravies or gumbo.
- Add liquid gradually and ensure it's close to the roux temperature to prevent lumps.
This basic technique forms the foundation for many sauces, gravies, and soups.
