Basic Roux

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 4 ounces butter or 4 ounces other fat
• 4 ounces flour

Recipe

• 1 to make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
• 2 it's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
• 3 butter is the most commonly used form of fat.
• 4 melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
• 5 within 2 to 3 minutes the roux will have a consistency of a cake frosting.
• 6 both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
• 7 for example, butter contains a small amount of water.
• 8 however, bacon fat, which has been perfectly rendered, contains no water.
• 9 within these variables there are varying levels of consistencies.
• 10 if your roux is too thin, add a small amount of flour.
• 11 if it is too thick, add a small amount of fat to thin it out.
• 12 when cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
• 13 as you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
• 14 then heat the entire mixture until it comes to a simmer.
• 15 this process will keep the roux from creating lumps.
• 16 once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.