Cooking Essentials-Making a Roux

If you think the kitchen is a place to plate the take out food, it is time to learn the basics to help you save money, while you feed yourself well. Tonight, we will learn the simple secrets of a good sauce. The Roux. Later tonight, we will use this concept in our waiting-for-payday recipe.

On with the adventure!

1. It’s pronounced “roo.”

2. Once you learn it, you will never forget it.

It’s much easier than the French name implies.

3. It is used as a thickener for a million things.

From the base of tummy filling cream soups to cheese sauces that help the flavor of your less than favorite vegetable. It is truly an essential recipe that everyone should know.

Let’s begin:


2 Tablespoons, butter, margarine, lard, cooking oil (I avoid olive oil or anything called a “spread”) Butter or margarine give the cleanest flavor.

2 Tablespoons flour


1. In a small saucepan, over medium low heat, melt the butter.

2. Whisk in the flour until thoroughly mixed.

3.Let it bubble until it smells like buttered popcorn and has thickened.


If you give it a sniff when you first add the flour, you can smell the starch. You want the starchy smell to go away. Think buttered popcorn.

A good roux should be stiff, not runny or pour-able.

Some people have no trouble making it. Others need to tinker with temperature or timing. Hang in there. If you messed up, dump it, wash the pan, try again. You’ll get it.

If you slowly add 1 cup of milk to your prepared roux, stirring constantly, you will have a white sauce. Spinkle a little shredded cheese into the thicked sauce. TaDa! Cheese sauce.

Go get ’em, chef.

Published in: on February 5, 2009 at 7:20 pm  Leave a Comment  
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