How To Make Roux

Roux is a ritual, a foundation of flavor, and a commitment. Test Kitchen Professional Norman King teaches you how to make the perfect roux.

SHOW TRANSCRIPT

[BLANK_AUDIO] [MUSIC] Hi, I'm Norman from the Southern Living test kitchen. And I'm gonna show you how to make a roux. Simply put, a roux is a combination of cooked fat in flour, that provides richness, flavor, and color to soups, stews, and sauces. It comes in a variety of colors from blond to dark brown. And is the backbone to any great gumbo. The first step to making any quality roux, is to pick the fat that you want. If you use animal fats like butter or lard, you're gonna get a more rich flavor. If you use oils, you get a darker color. The next step to making a roux is to select your heat. More experienced cooks go with a higher heat. While, if you're intermediate to beginner, you should choose a medium to low heat. That way, it prevents you from burning. The roux. Next we'll add the flour. When you're making a roux you wanna make sure that you use equal parts flour and fat. Once you start making a roux, there are a few rules that you need to follow. Rule number one, attach your hip to the stove cuz you're not going anywhere for quite some time. Rule two, use a flat spatula to stir your roux around. This'll help you get in all the nooks and crannies of the pot. Keeping your oil and your flour moving. That way, it doesn't burn. And the third rule is to stir gently. You wanna make sure that this has enough movement to keep the flour from burning. But not enough movement that the oil splashes out and burns you. The first step on our journey to making the perfect roux. Is a blond rue. Now this is used primarily to thicken sauces like macaroni and cheese or thicken up a thin soup that your gonna add some cream to. The next stage is a medium-brown rue. I like to call this cafe ole. Once it gets to this color, you want to start paying attention, because about every two minutes the shade changes, you need to keep your eyes focused. So that you don't go past dark brown. The longer you cook the roux, it actually loses its thickening power. And actually starts to add flavor, at this point. That's why we use our lighter roux for thickening up things like gravies and cream sauces. And our darker roux for making stews, light gumbo. And our last stage is a dark roux. At this point, you wanna turn off your heat. And take it off the burner. The time it takes to make a roux, will vary recipe to recipe, and person to person. But if you keep these key steps in mind, you'll master it in no time. For more great test kitchen secrets, check out Southern Living. [BLANK_AUDIO]
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