Roux - Methods

Methods

The fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent and the desired color has been reached. The final color can range from nearly white to nearly black, depending on the length of time it is over the heat and its intended use. The end result is a thickening and flavoring agent.

Roux is most often made with butter as the fat base, but it may be made with any edible fat. In the case of meat gravies, fat rendered from meat is often used. In regional American cuisine, bacon is sometimes rendered to produce fat to use in the roux. If clarified butter is not available, vegetable oil is often used when producing dark roux, as it does not burn at high temperatures, as whole butter does.

When combining roux with water-based liquids, such as broth or milk, it is important that these liquids are not excessively hot. It is preferable to add room temperature, or warm, roux into a moderately hot or warm liquid, or vice versa. To ensure the desired viscosity, they should be added in small quantities while stirring, briefly bringing the temperature up to boiling. Otherwise, the mixture will contain lumps.