How To Make A Roux Sauce

Name: How to Make a Roux Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 tablespoons of butter; 2 tablespoons of all-purpose flour; 1 cup of milk; Salt (pepper, and nutmeg to taste)

My easy guide on How to Make a Roux Sauce sets the standard for handmade gravy and cheese sauces. I’m pleased to share my step-by-step guide to making roux sauce, a French classic.

This blog post will explain how to make this versatile sauce, including its origins, ingredients, and variations. Start with your apron!

Easy Roux Sauce

Roux sauce is my new obsession. Its rich, creamy texture enhances any meal and is easy to make. I like to keep roux sauce on hand to add flavor and complexity to my dishes without much work.

I was daunted by making roux sauce at first. I heard it was easy to mix up and needed constant whisking. After a few attempts, it was easy. It needs patience and a few basic ingredients.

Melting butter in a pot over medium heat makes roux sauce. After melting the butter, I add equal amounts of flour to make the roux. I whisk the liquid until it thickens. Slowly add milk to the roux, stirring to avoid lumps. And simmer the sauce, stirring periodically until it thickens. Usually 10-15 minutes.

After the roux sauce thickens, I like to experiment with various flavors and ingredients to make variations. Sometimes make a rich, tangy cheese sauce with sliced cheese. Sometimes I add sautéed mushrooms or fresh herbs for an earthy, fragrant sauce. No limits!

I love roux sauce’s versatility. It can be a base for other sauces or a topping for pasta, veggies, or meats. It enhances the taste of soups, stews, gratins, and casseroles. I can also make it in bulk for last-minute meals.

Ingredients for Roux Sauce

To make roux sauce, you will need the following ingredients:

2 tablespoons of butter

2 tablespoons of all-purpose flour
1 cup of milk
Salt, pepper, and nutmeg to taste

Note: You can adjust the quantities of the ingredients depending on how much sauce you need.

Step by Step Instructions for Making Roux Sauce

Now that you have your ingredients ready, let’s dive into the step-by-step instructions for making roux sauce:

Step 1: Melt the Butter

In a saucepan over low heat, melt 2 tablespoons of butter. Be sure not to let the butter burn or turn brown, as this will affect the color and taste of the sauce.

Step 2: Add the Flour

Once the butter is melted, add 2 tablespoons of all-purpose flour to the pan. Whisk the mixture until the flour is fully combined with the butter, and no lumps remain.

Step 3: Cook the Roux

Continue whisking the mixture for 2-3 minutes, or until the roux turns slightly golden in color. This will help to cook out the raw flour taste and give the sauce a nutty flavor.

Step 4: Add the Milk

Slowly pour 1 cup of milk into the roux, whisking constantly to prevent any lumps from forming. You can use whole milk or a combination of milk and cream for a richer sauce. Continue whisking until the mixture is smooth and creamy.

Step 5: Simmer and Season

Increase the heat to medium and bring the sauce to a gentle simmer. Stir the sauce occasionally to prevent it from sticking to the bottom of the pan. Season the sauce with salt, pepper, and nutmeg to taste. You can also add other herbs or spices at this point, depending on the flavor profile you want to create.

Step 6: Thicken the Sauce

Simmer the sauce for 10-15 minutes, or until it reaches your desired thickness. If the sauce becomes too thick, you can add a little more milk to thin it out.

And voila! Your roux sauce is ready to use.

Variations of Roux Sauce

The basic roux sauce is delicious, but there are many variations that can add flavor and depth to your dishes. Some ideas:

After the roux sauce thickens, add sliced cheese. Stir until the cheese melts into the gravy. Cheddar, Parmesan, and Gruyere work best.

Sauté diced mushrooms in a separate pan until tender and browned. After the roux sauce thickens, add the mushrooms and mix well. Garlic and thyme add to taste.

After the roux sauce thickens, add finely minced fresh herbs like parsley, thyme, or chives. The sauce will taste fresh and aromatic.

After the roux sauce thickens, add curry spice or paste. The sauce will taste spicy and fragrant. Coconut milk or cream adds creaminess.

After the roux sauce thickens, add tomato puree or diced tomatoes. Stir well and simmer for a few minutes to blend tastes. This sauce is great for pizza and pasta.

FAQs About Roux Sauce

How is roux sauce made?

Roux sauce is made by combining equal parts of fat and flour to create a smooth paste, which is then cooked and whisked until it reaches the desired color and consistency. Milk or other liquids are then gradually added to create a creamy sauce.

What is the basic formula for roux?

The basic formula for roux is equal parts fat and flour. For example, you might use 1/4 cup of butter and 1/4 cup of flour to make a roux.

What are the 2 ingredients in a roux?

The two ingredients in a roux are fat (usually butter or oil) and flour.

What are the 3 types of roux sauces?

White, tawny, and brown roux sauces exist. Brown roux is caramelized and nutty, while white roux is mild and cooked for a brief time.

What is the secret to making a good roux?

The secret to making a good roux is to whisk constantly while cooking it. This helps prevent lumps from forming and ensures that the roux cooks evenly.

What is the ratio for a roux?

The ratio for a roux is typically equal parts fat and flour. For example, you might use 1/4 cup of butter and 1/4 cup of flour to make a roux.

What is the ratio of milk to roux?

The ratio of milk to roux depends on the desired consistency of the sauce. A general rule of thumb is to use 2 cups of milk for every 1/4 cup of flour in the roux.

Do you use butter or oil for roux?

Either butter or oil can be used for roux, depending on personal preference and the desired flavor of the sauce.

What flour is best for roux?

All-purpose flour is the best flour to use for roux, as it has a good balance of gluten and starch.

What oil is best for roux?

Neutral-flavored oils such as vegetable or canola oil are best for roux, as they won’t add any additional flavor to the sauce.

How do I know when my roux is done?

Your roux is done when it reaches the desired color and consistency. A white roux should be cooked for a few minutes until it becomes smooth and thick, while a brown roux should be cooked for a longer period of time until it has a nutty, caramelized flavor.

How long does it take a roux to thicken?

A roux usually takes around 10-15 minutes to thicken, depending on the desired consistency of the sauce.

How long does it take for a roux to turn brown?

A roux can take anywhere from 5 to 20 minutes to turn brown, depending on the heat and the desired level of browning. It’s important to watch

How To Use Roux

Roux sauce is extremely flexible. It enhances soups, stews, vegetables, meats, and pasta with its rich, creamy texture. I use roux sauce in these ways.

Roux sauce is one of my fave pasta sauces. It goes well with pasta and sautéed veggies. I flavor the sauce with sliced cheese or herbs.

Roux sauce is great on roasted or steamed veggies. I drizzle it over baked potatoes or roasted broccoli or cabbage. It enhances the meal with a creamy taste.

Roux sauce thickens soups and stews. I use it in chicken pot pie filling and rich tomato soup. It gives soups and stews a luxurious texture.

Roux sauce enhances casseroles and gratins. It binds and creams the components. My potato dish and mac and cheese casserole use it.

Roux sauce can be used to dip appetizers and treats. I dip chicken tenders and roasted veggies in it. Its creamy taste compliments the other ingredients.

The History of Roux Sauce

François Pierre de la Varenne, the founder of classical French cooking, invented roux sauce in the 17th century. Louis de Béchamel, a courtier of King Louis XIV noted for his lavish parties and love of rich food, gave the sauce its name. France’s sauce spread across Europe and the globe.