How to Make A Roux
- Heat the fat, usually clarified butter, in a heavy saucepan so that the fat will not scorch.
- Make a paste by adding all of the bread flour and stirring.
- Using medium heat, cook until it is the consistency of wet sand and the right color.
- Stir roux often to keep it from burning. Burnt roux will add a very unpleasant flavor and dark spots to the liquid. It will not thicken properly. When finished the roux should be stiff.
Tips for Cooking Roux
- DO NOT use a very high temperature or a very low temperature. Hot roux can spatter and burn someone. A cold roux will cause the fat to solidify.
- DO NOT over thicken. A sauce must almost reach the boiling point before the roux begins to thicken.
- DO NOT use aluminum cookware....This adds a metallic taste and turns light sauces gray.
- DO USE heavy stainless steel pots instead because they will keep the sauces from burning.
- Keep in mind that the color of the sauce depends on the amount of time the roux is cooked for.