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Roux

This is a thickening ingredient for various soups and stews. It is very simple to make, but requires full attention for the entire cooking time.

Makes 1 servings, each serving weighs 88.0 g.
Cooking time: 0 hours, 5 mins.
Meal type: component
(Nutritional Information)

Directions

1

Melt butter in a pan over low heat. Once the butter has melted, pour in the flour and keep stirring.

2

Keep stirring gently but constantly for 5 minutes. Do not leave the mixture still for any amount of time. After 5 minutes, you should have white or "blonde" roux, which will thicken a soup or stew without adding much flavour.

3

If you keep stirring over low heat, the roux will become darker and yield a stronger flavour.

Once it has reached the colour and flavour you wish, remove from the heat and leave it to cool. Once it's cooled, add it to a hot soup or stew and stir well.

Ingredients

¹⁄₄ cup (31.25 g) Wheat flour, white, all-purpose, enriched, unbleached

¹⁄₄ cup (56.75 g) Butter, salted

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Roux

Directions

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2

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Ingredients