A dark roux would require cooking the flour/fat mixture longer while whisking until it reaches a golden dark caramel color. The true secret, as I learned from Chef Jerry in New Orleans, to the best gumbo recipe, is creating a dark roux. For a blonde roux, allow it to cook a minute or so. Allow it to bubble for at least 1 minute while mixing. Start your roux by melting butter (or fat such as drippings) in a saucepan and whisk in flour until smooth.

Add remaining liquid and seasonings, simmer a couple of minutes.Add cold liquid a little at a time while whisking until smooth after each addition.Making a roux is not difficult, here are the quick steps you’ll take (with step by step photos below). If you are making a chowder or a white sauce for Scalloped Potatoes, you would not brown your roux like you would if you were making a pot of gumbo! The longer you brown your roux for, the more flavor it will have. When you make a roux, if you cook it long enough, the flour will brown adding great flavor to your sauce or dish. Nobody likes getting a large bite of cornstarch or flour in their soup or mac and cheese! What is a Roux?Ī roux is a combination of equal parts flour and fat, the most common being butter (or meat drippings). 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.Ī dark roux can add a nutty flavorful finish to your dish as the starches present in the thickening agents brown.Ī roux is the perfect way to thickening your liquids ( such as gravy) and keeps your sauces from becoming lumpy.

How to make roux for mac n cheese