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Roux

A cooked flour-and-fat paste that thickens as the starch hydrates.

When to use

Gravies, pan sauces, cheese sauces, cream soups, pot pies.

Ratio (medium gravy)

Per 1 cup liquid: 1 Tbsp butter + 1 Tbsp flour (≈8 g + 8 g).

Color matters: white (1–2 min), blond (3–5 min), brown (6–8+ min). Darker = more flavor, slightly less thickening.

Steps

  1. Melt butter in a saucepan over medium heat.
  2. Whisk in flour. Cook 2–3 minutes (white/blond), whisking.
  3. Off heat, whisk in ~½ cup hot stock until smooth. Return to low heat and whisk in the rest.
  4. Bring to a gentle simmer. Cook 5–8 minutes, whisking, until silky and it lightly coats a spoon.
  5. Adjust salt and pepper. Optionally finish off heat with a small knob of butter and a splash of vinegar or lemon.

Quick scale

  • Thin: 2 tsp flour + 2 tsp butter per cup.
  • Medium: 1 Tbsp + 1 Tbsp per cup.
  • Thick: 1½ Tbsp + 1½ Tbsp per cup.

Troubleshooting

  • Lumpy: Start with a small liquid addition off heat; strain if needed.
  • Floury taste: Simmer longer.
  • Greasy sheen: Skim fat; avoid hard boils.
  • Too thick: Whisk in hot stock; simmer 1–2 minutes.
  • Too thin: Reduce briefly or whisk in a bit more roux.

Make-ahead & reheat

Roux keeps 1 week refrigerated or months frozen. Reheat sauces gently (no rolling boil); loosen with hot stock if needed.