A roux is made from equal parts fat and flour, which then has milk or stock added to it and is the base for our main classic sauces.
A roux (pronounced “roo”) is one of the basic thickening agents in cooking and is used primarily for thickening sauces and soups. It’s made from equal parts fat and flour, which then has milk or stock added to it. This the base for classic sauces such as béchamel, veloute or espagnole sauce.
A white roux sauce provides a richness to a dish but a darker roux sauce is cooked for longer and adds a distinctive nutty flavour to a dish. Clarified butter, vegetable oils can be used and the roux used as a thickener for gravy, soups or stews. As an alternative, try using Flora Buttery instead of the butter.
There are some important rules that will help when making a good roux sauce.
Use equal parts fat and flour to form the roux, eg 15g of Flora Buttery and 15g flour.
Add 300ml of liquid for each 15g of flour.
Melt the Flora Buttery in a thick based pan on very low heat.
Once melted add the flour and stir thoroughly. “Cook out” the roux for 2-3 minutes on very low heat to avoid a raw flour taste.
When combining the roux with liquids, it is important that the liquids are not too hot. It is better if they are warm to moderately hot as this helps to avoid lumps.
Gradually add the liquid a little at a time, stirring constantly. This is really important at the beginning and then once half the liquid has been added the remainder can be added more quickly. Cook the sauce gently and stir constantly until it thickens and becomes glossy and smooth. Using a whisk will be much easier than a wooden spoon to avoid lumps.
When cooking never leave a roux unattended, not even for a moment and if you think the sauce is sticking just take the pan off the heat for a few minutes and keep stirring.