How to Make a Roux See Complete Procedure Step-by-Step With "Chef'Muneeb Abbasi' Complete Guide

 "How to Make a Roux See Complete Procedure  Step-by-Step With "Chef'Muneeb Abbasi' Complete Guide

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Chef Muneeb Abbasi

     

In Short:-

    

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In detail

Learn simple how-tos for making a roux from butter and flour, then watch the video.

Here are the simple steps for making a roux from equal parts butter or oil and flour, which will add depth, color and, most importantly, flavor to soup and sauce recipes.

Step 1: Start the Roux

Melt the butter over medium-low heat, then add the flour.

Step 2: Stir the Butter and Flour

Stir constantly with a wooden spoon in a figure-eight motion for even cooking.

Step 3: Light Roux

In 3 to 5 minutes, you'll have a light roux that should puff slightly. Use this for white sauces, like white pepper gravy or a bechamel for mac and cheese.

Step 4: Brown Roux

For perfect gravy, you want a brown roux, so continue cooking the roux a little longer. Roux takes time and patience, so just keep stirring. After about 6 or 7 minutes it will smell a little nutty and turn pale brown.

Step 5: Dark Roux

If you take it even further, about 8 to 15 minutes or longer, you'll get a dark roux. This is great for Cajun and Creole cooking. The longer the roux cooks, the less thickening power it has in the end.

Step 6: Let It Cool

No matter what the color, let it cool slightly before adding a liquid, like stock or milk. Use a whisk to incorporate and simmer to the desired thickness.