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The Food Guru® - Roux




Equal Parts
1/4 pound Butter
1/4 pound Flour


Roux is equal parts of fat and flour – cooked
The most commonly used fat is butter

To make a basic blonde roux
melt ¼ pound of butter in a clean sauce pan
Instead of butter we could use vegetable oil or chicken, pork or beef fat to make roux

allow the butter to melt and come to a boil
add one cup of flour about a ¼ cup at a time and whisk with each addition

When the roux becomes thick you may stir it with a spatula or spoon
be careful not to get it on your skin because it is very hot!

Cook the roux for about 5 minutes stirring constantly…

See how the roux is a little shiny… that’s butter seeping out of the flour
I’ll add a little extra flour to soak up the butter…

Good roux has the consistency of moist playdough

This is light or blonde roux…

You may use it to thicken soups and sauces…

Red or Brown Cajun Roux
for recipes such as gumbo I use vegetable oil
and heat it until it almost smokes

I like to get the fat HOT before adding flour, this reduces cooking time
Add mirepoix and seasonings to the roux

Think of the darker roux as a thickener and a flavoring agent


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