Basic Roux

Method

1. I

   To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.

2. II

   It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).

3. III

   Butter is the most commonly used form of fat.

4. IV

   Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.

5. V

   Within 2 to 3 minutes the roux will have a consistency of a cake frosting.

6. VI

   Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.

7. VII

   For example, butter contains a small amount of water.

8. VIII

   However, bacon fat, which has been perfectly rendered, contains no water.

9. IX

   Within these variables there are varying levels of consistencies.

10. X

    If your roux is too thin, add a small amount of flour.

11. XI

    If it is too thick, add a small amount of fat to thin it out.

12. XII

    When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.

13. XIII

    As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.

14. XIV

    Then heat the entire mixture until it comes to a simmer.

15. XV

    This process will keep the roux from creating lumps.

16. XVI

    Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.