How to Make a Roux | How to Thicken a Sauce | Roux Recipe | Sauce Thickener | Pro Style Roux | Roux

a lot of people are interested in knowing how to thicken a sauce what can you use well there's one very important thickening agent out there that a lot of home cooks use and that is a roux through this video you'll learn how to make a perfect roux i'll also teach you how to know whenever a white roux is done cooking i'll even let you in on a little bit of a secret on how to make a lump free sauce every time so buckle up my friends let's go so what is a roux a roux is a thickening agent it's used to thicken sauces like a bechamel sauce or a veloute sauce it's used to thicken soups like cream of mushroom it can be even used to thicken dishes like a mac and cheese or a gumbo aru is equal parts fat to flour the fat could be anything from butter to bacon grease to duck fat or to an oil the flour is typically an unbleached flour there are three different types of roux recipes there's a white a blonde and a brown today i'm going to walk you through how to make a white roux and how to make a blonde roux for this first example we're doing a white roux so i've placed three tablespoons of butter 30 grams into a saucepan over medium heat melt that butter down you don't want to burn it you don't want to brown it this is a white roux so keep it white one question that you may have is well how much fat and flour should you use per one cup or 250 milliliters of cooking liquid it's a good question well it really depends on the thickness of the sauce that you're shooting for for a thin sauce you make a roux with one tablespoon or 10 grams of fat could be butter bacon grease any sort of oil with one tablespoon or 10 grams of flour for a sauce with a medium thickness for the roux you use one and a half tablespoons of fat or 15 grams and one and a half tablespoons of flour are 15 grams and finally for a thick roux you'd use three to four tablespoons roughly about 30 to 40 grams of fat to three to four tablespoons 30 to 40 grams of flour all right so now that the butter is melted it's time to add the flour we put 3 tablespoons or 30 grams of butter so we're going to put 3 tablespoons or 30 grams of flour this roux recipe is going to be for a medium thick sauce so we're going to use two cups of cooking liquid and add it to this roux the saute pan is over medium heat grab a whisk mix that flour into the butter you're looking for a wet sand type consistency for the roux the flour and the butter is incorporated really well the roux is cooking really nicely this is a white root so again just watch the heat you don't want to brown it but let me show you an example of what happens whenever there's a little bit too much flour a little less oil and the grew starts to lump up here's a great example from a chicken fried steak sauce recipe where the roux it started to lump up it didn't have that wet sand type consistency to remedy the situation and bring it back to that wet sandy type look all that you have to do is add a little bit of fat in this case half of a tablespoon of butter threw it on in and it brings it to that wet sandy consistency so that this root can cook evenly through all right now to go back to our white roux example so one question a lot of people have is how do you know a roux is done how do you know that it's cooked especially a white roux where you're not cooking at 10 to 50 minutes well there's a couple different ways that you can tell the first way to tell that the roux is done is the color it'll go from a buttery yellow to a whitish color check around those bubbles where that arrow is it's starting to turn white you're looking for that white throughout the roux the second way to know that the roux is done is whenever you start to smell a warm nutty type smell so now that the roux is cooked it's time to add that liquid we're going to put two cups or 500 milliliters of cool chicken stock into the roux just pour it on in turn that burner up to medium to medium-high heat you want to bring the liquid to a simmer to a boil that'll activate that roux to create the thickness this step of the sauce making process seems to scare people the most they're scared of making lumps in the sauce what is the secret to making a lump free sauce well break out your notepad can do one of two things and it works every single time first is to pour a cool liquid into a hot roux or you can pour a hot liquid into a cool roux so you never really want to pour a hot liquid into a hot roux or a cool liquid into a cool roux that could lead to lumps for this example that i'm doing today i've poured a cool chicken stock into a hot roux grab a whisk and give it a good mix start to incorporate that roux into the liquid scrape the bottom of the pan the side the top just make sure that you incorporate the liquid really well you'll also want to grab a spoon sometimes it makes it a little bit easier to grab all that roux off the bottom give it a little bit of a mix bring it to a simmer aru is such a versatile thickening agent it's really good idea to learn how to make a roux you can use a roux to make mac and cheese a roux to make a gumbo roux to make various sauces traditional french mother sauces like a bechamel or veloute all right but check out how this root thickened up this white sauce really well it's nice and glossy it looks really thick it's the medium thickness coats the back of the spoon this sauce is ready to go okay so we know that there's three different types of rouse there's the white the blonde and the brown so what's the difference between these well cooking time and flavor so white is cooked just a few minutes no flavor blonde cooked anywhere from two to ten minutes and it has a little bit of a slight nutty flavor and then brown it is cooked at least 10 to 50 minutes and it has a deep rich robust dark nutty type flavor to it okay so let's begin our second example here with a blonde roux we'll start off on a burner over medium heat we're putting in one tablespoon of bacon grease fresh baking grease you can see those little clumps of bacon in there and one tablespoon of butter the cooking method for this blonde roux it is the exact same method as cooking the white roux this particular blonde roux is for a cajun gravy and it's a great example of showing how you can start building flavor for a sauce starting with the roux so the butter and the bacon grease it's melted down so we added our two tablespoons of flour so we have equal parts flour and fat all right so the layers of flavor for this blonder they started off with the fats so you've got the butter creaminess then you've got the bacon grease while nothing tastes better than delicious bacon grease then you add it in the flour so now we're cooking that flour we're cooking it slowly for roughly 10 minutes it's going to bring out a warm nutty type flavor as well for this roux you can just slowly see this blonde roux turning up from a little bit of a light color to a darker color we're cooking it for 10 minutes over medium heat make sure that you watch it give it a stir you don't want it to burn so check out the color of this roux after 10 minutes it kind of looks like a peanut butter type color or a brown paper bag type color you can just taste the flavor by looking at it for this particular cajun gravy i threw in some cajun style vegetables into the roux kind of let it cook there at the end kind of let it saute together but once it was ready to go threw in the veal stock one and a half cups mixed it up just like the white room make sure that that roux is off the bottom of the pan grab a whisk grab a spoon incorporate it really well bring it to a simmer over medium-high heat and then after roughly about five minutes check it out it coats the back of the spoon it's nice and thick it's ready to go all right so we hit that white roux recipe hit the laundry recipe now for a brown roux really it's the same process but you cook it out anywhere from 10 to 50 minutes well thanks for watching the sauce and gravy channel hope that you enjoyed the recipes on how to thicken a sauce with a roux please leave your comments below love to hear what you have to say don't forget to hit that like button smash that subscribe button and to remember as always to live love and make gravy

Channel: The Sauce and Gravy Channel

Views: 51,328

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Id: kDzKaahpcv4

Length: 7min 32sec (452 seconds)

Published: Fri Oct 15 2021