How to Make a Perfect Roux, by Auguste Escoffier School of Culinary Arts on YouTube. 2 min 3 s.
- Video length
- 2 min 3 s
- Time to do it
- 10 minutes
- Difficulty
- Easy
- Steps
- 6
What you need
Steps
Put a heavy saucepan on medium heat and melt 30 g of butter. Let it foam without browning if you want a white roux.
Add 30 g of plain flour all at once. Whisk constantly so the flour mixes evenly with the hot butter.
Cook the roux for 2 to 3 minutes for white, 4 to 5 minutes for blond, or 6 to 8 minutes for brown. Keep whisking.
Remove the pan from the heat before adding liquid if you are new to making roux. This slows the spitting and helps prevent lumps.
Pour in a splash of warm stock or milk and whisk until smooth. Add the rest a little at a time, whisking after each addition.
Return the pan to medium heat and simmer for 3 to 5 minutes, stirring, until the gravy thickens. Season with salt and pepper.
Tips and common mistakes
Keep the heat medium or lower; burnt flour tastes bitter and cannot be fixed.
Cook the flour for at least 2 minutes so the finished gravy does not taste raw.
If lumps form, take the pan off the heat and whisk hard, or strain the gravy before serving.
Hot fat can spit when the flour goes in, so keep your face back and use a long whisk.
Questions
What is the right butter to flour ratio for a roux?
Use equal weights of butter and flour. For a small batch, 30 g of each is enough to thicken about 2 cups of liquid, depending on how thick you want it.
Can I make roux ahead of time?
Yes. Cool it completely, then keep it in an airtight container in the fridge for up to 1 week. Whisk it into hot liquid when you need it.
Why did my roux turn into lumps?
The flour or liquid went in too fast. Add the flour all at once, whisk nonstop, and pour the liquid in slowly.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
