The Roux is a technique of bringing together melted butter and flour to form a paste which can then be used as a thickening agent in sauces.
Two things to remember when making the roux is to keep the heat low and speed of stirring high. Definitely not the other way around.
Many people say that making a Roux is difficult, however if you look at the process involved it isn't. This conclusion is probably made when they come to add their sauce to the roux and add too much so it turns lumpy. The key to using a roux once you've made it is 'bit by bit' and do not rush the process otherwise you will cry.
Ingredients to make roux
Flour and butter.
The amounts depend on the volume of sauce you'll be making and it's desired thickness. I go on one heaped dessert spoon of butter with two heaped dessert spoons of flour will thicken between 300-400ml of liquid.
It's best to over thicken than under because you can just add some more liquid, you can't just add more roux to a liquid because it will stay as a lump of paste and not be absorbed.
Method to make the roux
Melt your butter over a low heat in a sauce pan large enough to accommodate the sauce you'll be making.
Stir in spoon by spoon the flour making sure the mixture is smooth before adding another. You'll have to move quickly, and stop once it comes together into a thick smooth paste. The amount of flour can vary due to different types of flour, so you'll have to judge the amounts.
The roux is complete and ready for the addition of liquid for your sauce, remembering the golden rule of 'bit by bit' or 'little by little'. If you're not quite ready to make the sauce you could remove from heat but continue to stir for a little while after otherwise it will burn.
There we go, not difficult at all!
- Written by Stuart Edge
- Category: Stocks and Sauces
- Published: 25 May 2012