Garum
Techniquebeginnerdraft

Roux

Also searched as: roux, white roux, béchamel, blond roux

In short: Cook butter and flour in equal parts, then stir in liquid bit by bit. The base for béchamel and many pale sauces.

Picture it

Like wrapping flour in fat beforehand: every grain is surrounded by fat and cannot stick to its neighbours.

What happens

The fat coats the grains and keeps them apart. When liquid is added, they one by one instead of forming lumps. The longer the roux toasts, the nuttier it tastes, but the less it thickens.

Where you meet it
FlourButterMilk

How it’s done

Sequence · Step 1 of 4
1234

Melt butter and stir in the same weight of flour (e.g. 50 g and 50 g).

All steps as a list
  1. Melt butter and stir in the same weight of flour (e.g. 50 g and 50 g).
  2. Cook for 2–3 minutes while stirring, longer for dark sauces.
  3. Stir in the liquid bit by bit, not the other way round.
  4. Bring to the boil and simmer gently for a few minutes until there is no floury taste left.

Rules of thumb

  1. Dark roux: more flavour, less thickening.
  2. 50 g and 50 g flour thicken about a litre of milk into a medium béchamel (as a guide).
Related entries
Starch gelatinisationSauce is lumpy or floury
Sources · 2