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How to Make a Roux 03:20

Bryon Freeze

A roux is one of the basic fundamental techniques and ingredients in making sauces and soups.

How to Make a Roux 03:20

Bryon Freeze

A roux is one of the basic fundamental techniques and ingredients in making sauces and soups.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Melt butter in a saucepan over medium heat. Whisk until completely melted. 00:42

  2. 2. Slowly whisk the flour into the butter. Once the mixture thickens, turn down the heat so it doesn't brown or burn. Keep whisking until the roux is the desired color and consistency. 01:25

What You'll Need

Equipment

- Saucepan 
- Whisk

Ingredients

- Butter (1/2 cup)
- Flour (1/2 cup)

Chef Notes

A roux ("roo") is made with equal parts fat (most commonly butter) and flour.

A roux is used to thicken three of the five classic French "mother" sauces: béchamel, velouté, and espagnole.

Roux can be prepared and stored for about a month in the refrigerator. As it cools, the roux will separate. Let the roux come to room temperature, then stir to re-incorporate before using.

There are three different types of roux: white, blonde, and brown. They each contain the same ingredients, but differ in color based on variations in cooking times and techniques.


Use a roux to thicken soups, stews, and sauces.

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Taught by

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Chef Bryon Freeze

Los Angeles

Bryon Freeze burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network. Aft... read more