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How to make a roux

How to make a roux

Avoid lumps To ensure lump-free thickening when making sauces, such bechamel, the liquid ingredient should be cold or room temperature, and slowly whisked into the hot roux.
Make ahead You can make a large batch of roux and store it in the fridge to use as and when needed. Simply pour the cooked roux into a heatproof container and allow to cool. As it sits, the flour will begin to settle to the bottom, and the fat will rise to the surface. Stir the fat back into the flour before using. After the roux has cooled, transfer it to an airtight container and refrigerate. Roux will keep in a sealed container in the fridge or freezer for 4 to 6 months, until ready for use.
Small batches When measuring by weight, use a 1:1 ratio and simply measure the same weight of fat and the same weight of butter. If you're only thickening 500ml of liquid, for example, you may just want 15g of butter and 15g of flour (equivalent to 1 tablespoon of butter and 2 tablespoons of flour).
Non-dairy roux Most people think only butter can be used in a roux. However the very same technique described above can be used with a variety of other fats, from lard to margarine to olive oil. This is especially handy information if you're making vegan or allergy-friendly soups or sauces.


Watch the video: How To Make And Use A Roux (October 2021).