How To Make A Roux (And Why)

A Roux is a sauce base. It pretty much makes you a kitchen ninja. Total game changer. All your casseroles turn into healthy from scratch options. No more canned soups for you! All your gravies become favorites. All your soups can stand on their own two feet. It not only elevates your cooking but allows you to make meals so much healthier. Have you checked the ingredients on a soup can? You can pronounce everything in a Roux.

Simple.

Melt butter,

Whisk in flour.

Done.

I start with a half a stick of butter and then about to 4-5 tablespoons of flour. I mean the large spoons in your silverware drawer. I scoop and whisk until I think it is a thick enough paste for whatever base I am making. Then I add my liquid of choice. White gravy? Add milk and pepper. Meat gravy? Add the drippings from whatever meat you roasted. Potato Soup? Add some vegetable broth and whipping cream. Pasta sauce? Add some chicken or beef broth and whatever ingredients to taste. I have canned soups on hand for emergency preparedness, but I don’t cook fresh meals with them unless I'm in a bind. Seriously you need so many fewer ingredients in your pantry when you can whisk up a roux.