Make Roux Yourself – That’s How It Works

Make roux yourself – cooking instructions

For roux, with which you want to bind or thicken 500 ml of liquid, you need the following ingredients: 40 g flour, 40 g butter, and 250 ml water.

• Put the butter in a saucepan. Let them melt over medium heat.
• Add the flour and let it “burn in” while stirring constantly.
• Let the mixture simmer slightly. It is important that you keep stirring. There should be no lumps and the flour should not burn.
• Now add some water or other cooking liquid. Stir vigorously to allow the water to properly combine with the roux. Gradually add more liquid while stirring constantly.
• Simmer gently for 10 to 15 minutes so that the bitter taste of flour disappears from the resulting sauce.
• After that, you can use the creamy liquid as you wish.

You have these options to vary

A roux is a basis for a sauce. You can vary them in different ways.

• The thicker and creamier you want your sauce to be, the more flour and butter you should use. If you want your sauce to be less thick, reduce the number of ingredients to 30g, for example.
• For example, add a diced onion and diced bacon to the melting butter. Let the onion and bacon sweat a little. Then add the flour.
• Then add 400-500 ml of cream. Bring the mass to a boil. Stir constantly to blend the ingredients together.
• You can season the sauce to taste. Season to taste with salt, pepper, and herbs.