How to Make a Roux Estimated time: 10 min–1 hr, depending on desired color. How to Make a Roux. Pinterest Embed code To make a roux, you combine animal fat with flour, then whisk those ingredients until the combo takes on the particular color you are after, which can range from light blond to deep, dark chocolate. Knowing how to make a roux is one of the most useful kitchen tips you will learn! A roux is used to create brilliant sauces, gravies, and thicken soups and other liquid dishes quickly. A dark roux can add a nutty flavorful finish to your dish as the starches present in the thickening agents brown. Learn how to make a roux and a classic white sauce with our simple method. Master this basic kitchen technique and try it in our favourite recipes. A roux (pronounced 'roo') is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces. Traditionally, a roux is made with clarified butter, which can be heated to a higher temperature without turning brown.If you're making a white sauce, you don't want to start off with brown butter. But you can certainly make a roux using ordinary whole butter; do not to let it burn when you're melting it. Step 4: Brown Roux For perfect gravy, you want a brown roux, so continue cooking the roux a little longer. Roux takes time and patience, so just keep stirring. How to make roux and how to use it. Roux—a simple mixture of equal parts fat and flour—is the base of so many beloved dishes, from comfort food staples like homemade gravy and rich cheese sauce, to New Orleans icons and Mardi Gras favorites gumbo and étouffée.It’s incredibly easy to make roux, but many people fear it, or at least find it intimidating. How To: Make a Roux. By The PD Web Team. Tags: basics, soup, southern cooking, stew. Making a roux is not difficult. It may sound super French and fancy (pronounced ROO), yet it’s a simple cooking technique that involves just a bit of patience and some basic cooking know-how. How to Make a Roux. A roux is a cooked mixture of flour and fat of some type. You can use fat drippings, butter, shortening, or other types of fat. A roux is used as the base and thickener for gumbo and other soups that need a thick. How to make a roux is something every cook should know, and easier than you might think. Let's do some roux! Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Food Network shares how to make a roux, which is the base to thicken sauces and soups. It’s made from equal parts butter or oil and flour. For a light roux, melt butter over medium-low heat, add.