Making a roux

Making a roux – a very handy thickening agent!

This shows all you need to know about making a roux, a basic white roux.  This roux recipe is simple to make.  Making a roux creates a thickening agent for use in sauces – just equal parts of melted butter/margarine and plain flour.

 

Method

  1. Before making a roux, prepare equal measures of butter/margarine and flour by weight
  2. Melt the butter in a heavy-based pan.
  3. Using a wooden spoon, stir in the flour and mix together over a medium heat until the roux mixture leaves the sides of the pan.  Cook for 1 to 2 minutes to cook the flour.

Recipes that use a roux

The following recipes require a roux to be made.  Why not give them a go?


Making a roux - required for cream of chicken and sweetcorn soup
Cream of chicken and sweetcorn soup


Cream of cauliflower and horseradish soup
Cream of cauliflower and horseradish soup


Pumpkin and chicken vol au vents
Pumpkin and chicken vol au vents


Fish pie
Fish pie