There are a ton of ways to thicken soups, sauces, gravies, and stews, but using a roux is an easy way to add flavor and have some killer thickening power. Typically a roux is equal parts flour and butter by weight, but you can create a roux using any sort of fat or pan drippings with flour. In Cajun cooking, a darker or black roux is sometimes made by using the fat from bacon grease and cooked longer so that there is more color and flavor. The roux that we show you how to make is a blonde roux and we have found that this type of roux is the one that seems to pop-up the most. So, next time you want to thicken a soup or stock or sauce give a roux a try. We dare roux.
What You Need:
How to Make:
1. Melt your butter in a pan
2. Dump in all of your flour at once
3. Whisk vigorously
4. Turn heat to low
5. Cook roux till a light golden brown color (for blonde roux)
6. Add to your soup or stew or sauce and thicken!
Quick tip: Make sure whatever your thickening is brought up to a boil when you are adding your roux and watch it thicken
You can add more or less depending on how thick you want your end result