Learn how to make a roux for sauce and you'll have the most useful of all kitchen tips! A roux is used to thicken sauces like cheese sauce, gravies, and even soups!
¼cupbutteror oil, fat drippings from roast or bacon
¼cupflour
Instructions
Melt butter in a 10-inch skillet over medium-low heat.
When the foaming subsides, add the flour and cook, whisking constantly, until flour turns the desired color. If making a white roux, used for white sauces like sausage gravy, cook for 1-2 minutes. If making a blond roux, used for Swedish meatball sauce and other savory sauces, cook for 3 minutes. If making a brown roux, used for gravy, cook for 5-6 minutes.
Add liquids such as milk, chicken or beef stock, or wine, whisking until smooth after each addition. Season with the remaining seasoning called for in your recipe and simmer for a minute or two longer.
Notes
Avoid over cooking: The longer the roux cooks the less it will thicken.Roux is the base for gravy, soup, and other sauces. When adding the liquid, add 3-4 cups to yield a medium consistency. Of course, you can adjust this to your desired preference. Add a little liquid at a time, whisking it in between each addition until the sauce is as thick as you'd like.Storage: A small batch of roux can be kept covered at room temperature for up to 2 days. Or store in an airtight container in the refrigerator for 6 months.