Basic Roux for Sauces

Name: Basic Roux for Sauces
Ingredients: 2 tablespoons All-purpose flour; 2 tablespoons Unsalted butter; 2 cups Chicken or vegetable stock (or milk)

A foundational recipe for creating a roux, the base for many classic sauces. Learn how to make both white and brown roux.

Ingredients

2 tablespoons All-purpose flour
2 tablespoons Unsalted butter
2 cups Chicken or vegetable stock (or milk)

Instructions

1In a medium saucepan over medium heat, melt the butter. Once melted, add the flour.
2Whisk the butter and flour together constantly until it forms a smooth paste. For a white roux (used in béchamel sauce), cook for 2-3 minutes until the raw flour smell disappears, being careful not to let it brown. For a brown roux (used in gumbo), cook for 5-7 minutes, allowing it to develop a nutty aroma and light brown color. Be careful not to burn it.
3Remove the saucepan from the heat. Gradually add the stock or milk, about 1/4 cup at a time, whisking constantly to prevent lumps from forming. Ensure each addition is fully incorporated before adding more liquid.
4Return the saucepan to medium heat. Continue whisking until the sauce comes to a simmer and thickens to your desired consistency. This will take about 3-5 minutes. Season with salt and pepper to taste.