How to Make a Roux
A roux is the perfect mixture chefs use to thicken soup and other food products of similar textures. There are three specific types of roux used in the culinary world: white, blond, and brown.
Sauce, Soup, Thickener
Whisk or wooden spoon
(100 gr.) butter
(100 gr.) flour
Heat a pot to medium heat and melt the butter.
Add the flour to the butter and mix well. Stir constantly while the flour gets cooked - you can make this in 3 colors depending on the sauce or plate you’ll make afterwards.
For a light colored (white) roux, cook until you get a light color (about 4 minutes).
For a medium (blond) roux, continue cooking until lightly browned (about 7 minutes).
For a dark (brown) roux, cook until browned (about 12 to 15 minutes).
You can now use the roux to thicken soups and sauces.
Note that the time it takes to achieve each roux color is approximate. Watch closely for the color change as you are mixing.
Roux ratio is 1:1 fat to flour by weight
Amount to use per 1 cup liquid (use as a general guide):
1 tbsp. butter/1 tbsp. flour
medium thickness sauce:
2 tbsp. butter/2 tbsp. flour
3 tbsp. butter/3 tbsp. flour