How To Make a Roux
A roux is the most basic foundation of many of the most famous French sauces and recipes including béchamel, velouté and espagnole. A simple base used to thicken and enrich sauces, it is quick and easy to make.
What you'll need:
50g white flour
50g Butter/Ghee/vegetable oil or Lard
Heat the pan on a low heat and add the fat source, allowing it to melt if solid. Sift the flour into the pan and begin to stir the flour into the oil or butter.
Maintaining a low heat, continue to stir until flour and fat are thoroughly integrated and have formed a thick paste. No flour should be left unabsorbed.
Cook for 3-4 minutes to remove the raw flavour of the flour. You should begin to smell a slightly toasted, nutty aroma.
Turn the mixture off immediately if it starts to brown as the desired end product is a white roux rather than the more nutty brown roux.
Remove the roux from the pan as it will continue to cook from the residual heat if left in the pan. Set aside to cool.
The finished roux is best used immediately but it can be kept in the fridge for 2-3 days or frozen for up to a month.
Don't be tempted to turn up the heat to speed the process. This will likely result in the flour burning.
Take the time to measure the flour and fat as the recipe requires accuracy.
Keep the mixture moving constantly to avoid it catching on the bottom of the pan.