Making and Storing Roux Article -
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How to Make Roux

Roux (pronounced "roo" is a thickening agent for soups and sauces with roots dating back more than 300 years in French cuisine.

Made by cooking a flour and oil paste until the raw flavor of the flour cooks out and the roux has achieved the desired color, a properly cooked roux imparts silky-smooth body and a nutty flavor while thickening soups and sauces.

1. Since an oil-based roux separates as the flour settles to the bottom, clarified butter is preferred when making roux for future use, as it will harden when refrigerated, trapping the flour in suspension. This suspension helps to prevent lumps when the roux is whisked into a sauce or soup. Having a well-made roux on hand will make it easy to use this marvelous thickener in everyday cooking. In this demonstration, we will make a blond roux, which is the most commonly used type.

    2. Begin making the roux by melting 1 cup of clarified butter in a saucepan over medium heat. Once the butter is hot enough that a pinch of flour sprinkled into it will slowly start to bubble, proceed to the next step.

      3. Whisk 1-3/4 cups of flour into the clarified butter until a thick, rough paste forms. Whisk constantly while it bubbles over medium heat. As it cooks, the roux will become smooth and begin to thin.

        4. The white stage is reached once the flour looses its raw smell, after about 5 minutes of cooking and stirring. Although slightly grainy in texture, it is much smoother than it was at the beginning. The mixture is bubbling vigorously and the color is a little paler than when the clarified butter and flour were first combined.

          5. After about 20 minutes of continuous cooking and stirring, the roux will reach the blond stage. The bubbles are beginning to slow, and the aroma has taken on nuances of popcorn or toasted bread. The roux is now tan colored, very smooth, and thinner than it was at the white stage.

            6. Carefully pour the finished roux onto a baking sheet and place in the refrigerator to cool.

              7. Refrigerate the roux for several hours or overnight until it has hardened completely. Once hardened, it is easily pried off of the baking sheet and broken into pieces.

                8. Roux will keep indefinitely when stored in the refrigerator in an airtight container. With perfectly prepared roux always on hand, making luxuriously silky soups and sauces will be a breeze!

                  Nov. 29, 2009 5:40 pm
                  This is an excellent idea,Love it!
                  kitty farmer 
                  Dec. 30, 2009 6:28 am
                  wow, this is so easy, & a perfect way to have thickening for sauces and gravy on hand all the time. thanks
                  Dec. 31, 2009 3:41 pm
                  Mar. 20, 2010 10:11 am
                  Has anyone frozen and used the roux pieces?
                  Sep. 5, 2010 7:43 am
                  Wonderful, I am very pleased with the idea and instructions.
                  Sep. 20, 2010 10:51 am
                  WOW WOW WOW What a wonderful time saving smart idea to make life as a cook easier.. i'm anxious to try it,THANKS
                  Oct. 15, 2010 4:08 am
                  Oct. 15, 2010 11:44 am
                  Yes I have frozen my roux.Just make SURE it is double bagged or wrapped and bagged,I didn't the first time and got other flavors from the freezer.Now I just keep in a mason jar in the fridge.
                  Jan. 8, 2011 7:55 am
                  This is a wonderful recipe. i've made it before using bacon drippings w/saute onions,salt& pepper then add water; till desirded thickness.
                  Mar. 10, 2011 2:08 pm
                  How do you know how much to use when making gumbo?
                  Apr. 22, 2011 2:55 pm
                  golf, I would add it in small amounts at a time until the desired thickness is reached.
                  May 1, 2011 1:59 pm
                  Thanks! will try this soon... made lasagne last nite and friend asked how i made my Roux? said hmmm? no idea??? is white sauce also considered to be roux?
                  Jun. 21, 2011 8:44 pm
                  Yes it is called a blond roux.
                  Dec. 15, 2011 4:14 pm
                  to make a good roux=roo. constant attention is required!! do not walk away!! must be attended until done!
                  Michael Scalf 
                  Dec. 19, 2011 4:31 pm
                  Never thought of doing this, I'll sure try it soon.
                  GI Joe 
                  Jan. 20, 2012 1:02 pm
                  Going to try this for sure!
                  Jan. 28, 2012 9:02 am
                  Could you post a a variety of recipes using this preserved roux?Something like a soup,casserole,mac and cheese etc.I really want to put it to use.
                  Feb. 20, 2012 1:29 pm
                  Looking forward to trying this. Please do post recipes using this roux.
                  Feb. 25, 2012 7:45 am
                  Wow! I'll finally be able to make gravy!
                  Apr. 6, 2012 3:44 am
                  When I make roux I put it into ice cube trays to freeze. Than pop them out and put them into a freezer bag and store them in the freezer.
                  Apr. 12, 2012 8:54 pm
                  @subcook. That's a brilliant idea! Thanks for sharing :)
                  Jun. 16, 2012 11:22 pm
                  WOW! I'LL TRY THIS LATER..
                  Jul. 22, 2012 10:06 am
                  I cannot wait to try this!!
                  Aug. 3, 2012 9:29 pm
                  Such great ideas and suggestions! I never thought about saving the roux for future use. I'll definitely try this.
                  Oct. 6, 2012 2:53 pm
                  I make a really big batch when I make roux. I save it by canning it, which is very easy. The minute it is done, I put it into hot-sterilized pints or 1/2 pint jars, wipe of the top of the jars clean, then put a sterilized lid and ring on top. Let it cool, it seals itself. I've kept dark roux for up to two years this way. Not that it will go bad, it just never lasts that long. Some of the oil will separate, just mix it back together or pour it off before using.
                  the Commodore 
                  Oct. 7, 2012 8:45 am
                  I'll bet subcook732 is a Red Green fan and no stranger to duct tape
                  Oct. 10, 2012 10:23 am
                  GOOD idea.. thanks
                  Nov. 5, 2012 8:14 am
                  When I made this, it was more like a paste, it wasn't pourable. It dissolved into the soup just fine, but it looked more like a paste
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