Even if roux (pronounced “rue”) is not a food term you’re familiar with, chowder, gumbo, soufflé, and mac and cheese probably areand such expressions as béchamel and velouté may ring a bell as well. Rouxequal parts fat and flour cooked togetheris such an important part of these recipes that they simply couldn’t be made without it. From a smooth, basic white sauce (that’s a béchamel) to a robust Cajun stew, the following recipes show all the things a roux can do.
3 Easy Steps
1. Stir together equal parts melted or hot liquid fat (butter, oil, or margarine) and flour in wide-bottomed pan or skillet over medium heat.
2. Cook the roux, stirring constantly with a whisk or wooden spoon, to desired color (the darker the roux, the deeper the flavor):
WHITE 2 to 4 minutes; add milk for a béchamel (the basic French white sauce) or broth for a velouté (a stock-based light sauce).
BLOND 5 to 8 minutes; used for veloutés and chowders.
BROWN 10 to 15 minutes; used for espagnole sauce and stews.
DARK BROWN 20 to 30 minutes; used for gumbo.
3. Add liquidpreferably warmed to prevent the roux from seizing up. For sauces, cook, stirring constantly, until desired consistency is reached.
get the recipes
Basic Béchamel (White) Sauce
A classic French recipe, this creamy sauce thickened with a roux can be used as a base for many other sauces as well as in casseroles and soufflés.more
Mac and Cheese for Grown-ups
This baked pasta dish is a healthful interpretation of the kids’ favorite.more
Root Vegetables Creole
“First you make a roux” is how many Cajun recipes start, and this Creole sauce is no exception. It gets its distinctive taste from a brown roux to which the “holy trinity” (equal parts chopped green bell pepper, onion, and celery) is added before the rest of the ingredients. (Bemore
Blanquette de Tempeh
Channel your inner Julia Child to make this classic French dish sans veal, the meat that’s usually used. The cream sauce is made with a flavorful cooking broth and a roux, then finished with a little soy creamer. For a more traditional recipe that uses dairy, replace the margarine withmore
Dark Chocolate Soufflés
Most soufflés are made by folding beaten egg whites into a thick béchamel sauce. Having the sauce base boiling hot before folding in the egg whites makes this recipe foolproof, as the soufflés aren’t given a chance to cool off and potentially deflate.more