Roux How To
A roux is a classic thickener in French Cuisine– it’s a simple combination of melted butter and flour, and then a liquid (with stock, it’s known as a “velouté,” or with milk it’s a “béchamel.”) Find out more about the science behind starches here. This amazing technique will help thicken up your soups, add oomph to your chowders, or be the vehicle for an easy white sauce for pasta.
The basic ratio: 2:2:1 — two tablespoons butter, two tablespoons flour, & 1 cup liquid.
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- Step 1: Melt 2 tbsp butter in a heavy bottomed pot.
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- Step 2: Add in 2 tbsp of flour.
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- Step 3: Whisk flour into butter and cook 3-4 min over medium heat.
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- Step 4: Add in 1 cup milk, water or stock. Whisk to combine, bring to a boil and then reduce heat.
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- Step 5: Continue to whisk as it cooks another few minutes and thickens.
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- Step 6: Ready to use! Add into soups to thicken, grate in hard cheese for a white pasta sauce, or some nutmeg and cooked ham for a deliciously decadent lunch.