You can’t go wrong with learning how to make a roux. A quick and easy way to thicken up soups and sauces, this recipe uses only 2 ingredients and is ready in just a couple of minutes!
Cook Time: 3minutes
Total Time: 3minutes
1/4cupbutter, or pan drippings
4 to 6Tablespoonsall-purpose flour
Add butter to a small pot and melt over medium heat. Add 1/4 cup flour and whisk until combined.
When the mixture starts to bubble, turn the heat to low. For a blonde roux, cook a minute and then remove from the heat. For a darker roux cook until you smell a nutty aroma and it has turned a caramel color. Then add to your soup or store for for later.
Soup: I typically add 1 Tablespoon of roux per 1 cup of liquid. Add more or less depending on desired thickness.Storage: Allow roux to cool and then place in a small storage container or zip top bag. It can be refrigerated up to one month or frozen up to 3 months. Simply break a piece off as needed to thicken soups.Double: This recipe is easy to double. Just make sure to have an even ratio of butter and flour.