Learning How To Make Roux Sauce is a kitchen tip we should all have in our back pocket. Roux Sauce is used as the base for making many other sauces, thickening gravies and soups.
What is Roux Sauce? It’s a sauce made with equal parts of butter and flour. They are whisked together on the the stove top and then you add a liquid (I use milk) and continue to whisk until a smooth and velvety sauce is formed. It’s used to make creamy sauces, herb sauces, in soups, gravies and so much more. It’s uses are endless.
Roux is something I make all the time, especially in the winter when I’m targeting comfort dishes. If you understand the basis of this very basic sauce the options of using it are endless. There are so many sauces I make that use Roux as the base before adding the flavours I like. If you’re like me, and you like to understand the basics of cooking, keep reading and see how quickly this sauce comes together and how we use it in so many dishes.
Ingredients To Make Roux Sauce
It’s very basic and we’re just using equal parts of butter and flour and then we add milk. The Ingredient base is so simple which then allows you to add whatever other ingredients you choose to make the sauce you would like.
Making The Roux Sauce
Like I said this is pretty basic, but you want to get it right so let’s get started.
Add the butter to a medium saucepan set over medium heat and allow it to melt.
Add the salt to the flour and then add it in with the butter.
Whisk
Now, it’s time to get whisking. I like to use a small whisk for this job. You want to whisk the flour completely into the butter until to comes together and there are no lumps at all. This process will only take a about a minute.
After whisking for only a minute, you are going to have what looks like this in your saucepan. It will be smooth and bubbly. Continue to cook this, whisking for about 2 minutes. You will be able to smell it as it cooks.
Adding The Milk
Okay, so next up we are going to start adding the milk. Don’t pour too much in at once, probably about a 1/3 of a cup/80 ml. Instantly when you start pouring, it will start to clump together and form lumps, this is suppose to happen.
Continue pouring about a 1/3 of a cup/80 ml at a time and whisking. You will keep doing this for about 5 minutes until you have added all the milk and you have a smooth sauce like consistency.
You are going to end up with a smooth velvety sauce that coats the back of the spoon quite easily like show here. Once you have reached this stage, the sauce is done and you can remove it from the heat.
Now it’s up to you how you like to use the sauce. I’ll give you a few ideas to get you started so you don’t feel stuck
How To Use Your Roux Sauce
Make A Cheese Sauce
Add 1 1/2 Cups of cheese of your choice (Cheddar & Gouda are good choices) to turn it in to a cheese sauce. This can then be used in pasta dishes like macaroni and cheese. Use your favourite cheeses for your cheese sauce.
Make Parsley Sauce
At the beginning stage when you add the butter to the pan also add a teaspoon of Dijon mustard. Then when the sauce is finished, add a load of fresh chopped parsley with fresh ground pepper to make a creamy parsley sauce. This is great with white fish and baked ham.
Make a Lemon Basil Cream Sauce
I make this all the time and it’s fantastic with any kind of fish or chicken. Just add 1/4 cup of lemon juice, a bunch of fresh chopped basil and fresh ground black pepper. Stir really well and serve. It’s fantastic!
You’ll see how versatile and easy this Roux Sauce is if you give it a try sometime. Why not check out the Crusted Perch with Parsley Sauce or the Easy Stove Top Mac & Cheese to see just how versatile this sauce really is.
Happy cooking friends!
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How To Make Roux Sauce
Instructions
- Place a medium sized saucepan on the stove top over medium heat. Add the butter and stir until it melts and starts to bubble, this will take a minute.
- Add the flour and salt and whisk until it all comes together and starts to bubble. Continue to cook for a further 1 – 2 minutes until you can smell the flour cooking.
- Gradually start adding the milk about 1/3 cup/80 ml at a time. It will initially become quite lumpy and this is normal. Continue to whisk and add milk until you have used all the milk and have a thick, smooth and velvety sauce. This will take about 5 minutes.
- Remove from heat and add ingredients according to the dish you are making.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
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🤩😋✔️love sauce’s … based etc extra yum taste’s thank you for your recipe 😋🤩😁