This week on Back To Basics, Whitney shows us How to Make a Roux. What’s a roux? A roux is a thickening agent for gravies, sauces, soups and stews... and it only takes four ingredients!
Check out the recipe below:
Ingredients:
- 2 tbsp butter or vegetable oil
- 2 tbsp all-purpose flour
- 1/8 tsp salt
- Dash white pepper
Directions:
- In a small saucepan, melt the butter or oil over medium heat. Add the flour, salt, and pepper and stir with a rubber spatula, mixing until they’re well combined and the mixture looks smooth. Cook, stirring frequently, for 2 minutes, until the mixture is bubbly and has a paste-like consistency.
- Use your prepared roux as the foundation for any number of dishes. To use the roux immediately, whisk in 1 cup of cold milk or broth (make sure the liquid is cold to prevent clumping). Bring the mixture to a boil and cook for about 2 minutes, stirring with a rubber spatula, until the liquid has thickened.
Once you’ve completed your roux, try this out!
Add any flavor of shredded cheese to make a cheese sauce. Pour over potatoes or vegetables. Click here to watch Whitney teach you how to perfectly roast your vegetables.
Or use this cheese sauce as a base for macaroni and cheese:
Or add the roux to pan drippings from roasts to create an easy gravy or sauce:
Or use it to thicken soups and stews:
