Thickening for Roux-based Sauces Recipe
French · Condiment · 7 min total
A roux is a classic French thickening agent made from equal parts fat and flour, used as the base for sauces like béchamel, velouté, and gravy. This recipe yields a medium-thick roux suitable for most sauces.
2
min prep
min prep
5
min cook
min cook
1
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Instructions
- In a small saucepan, melt butter over medium heat until foaming.
- Add flour and whisk continuously until smooth.
- Cook, stirring constantly, for 2-3 minutes until the roux is pale golden and has a nutty aroma (do not brown for a white roux).
- Remove from heat. The roux is ready to use immediately or can be cooled and stored.
Tips
- For a darker roux (brown roux), cook an additional 3-5 minutes, stirring constantly, until it reaches a deeper brown color.
- Store leftover roux in an airtight container in the refrigerator for up to 3 months.
- To use, whisk roux into hot liquid (milk, stock, etc.) and simmer until thickened.
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