Roux (pronounced “roo”) is a thickener that chefs add to sauces, soups, and stews to give them a nicer texture. It is a staple of French cuisine, although in the US we often associate it more with Cajun or Creole staples like gum.
Roux is made by cooking part fat and part flour together to form something like a smooth gravy. White flour is a must when eating Basic, but fear never, you won’t have to endure those thin, watery étouffées, moussaka, and scalloped potatoes for life!
Today, I show you how to make traditional roux and how to swap out Primal-friendly ingredients for a gluten-free option.
How to Make Roux (Traditional and Gluten-Free Option)
For a basic roux that will thicken about 2 cups of liquid, you’ll need:
Ingredient:
Direction:
Heat fat in a skillet or skillet over medium heat. Once the fat has melted, slowly add the flour or starch while stirring. (See below for options)
Continue stirring and reduce heat slightly until a sauce forms. As you stir, the sauce will begin to thicken and eventually turn from white to a tan. White or yellow roux takes about 1 to 3 minutes to cook, although this can vary slightly depending on the type of flour or starch you use. A dark brown can take 30 minutes or so.
Continue cooking until the roux reaches your desired color. Once you’ve finished cooking the roux to your liking, remove the pan from the heat and let it cool a bit before adding it to whatever dish you’re using.
Important things to note:
- Light colored roux is ideal for cream sauces or cheese sauces, like mac and cheese. Dark brown or caramel colored roux will cook longer and are ideal for hearty stews, soups, gravies and chewing gums.
- A few tablespoons of roux can thicken up to 1 cup of liquid, but this will depend on the color of the roux. Dark roux tends to thicken the dish compared to white or yellow varieties. I find this especially true when using flour substitutes like galangal or tapioca starch.
- While the roux is cooking, you want it to be slightly bubbly but not boiling. Cooking roux at too high of a temperature can often result in a gritty sauce at the end.
Frequently asked questions about Roux
What ingredients can I use to make gluten-free and Primal/pale roux?
Flour is the top choice for making roux, but there are many alternatives. Try a mix of gluten-free flour, tapioca starch, arrowroot, or cornstarch. To keep it Primal/pale, use tapioca or galangal starch. I find that starches like galangal and tapioca tend to work better in light roux form.
There are also many options for fat in the roux. Ghee or clarified butter are ideal options. They have a nutty flavor and well-cooked milk solids, which reduces the risk of burns. In place of buttermilk, you can use butter, an animal fat like tallow, or even an oil like avocado oil. Keep in mind that if you use oil, the roux will most likely separate if you store more for later use.
To thicken a sauce without any fat, make a thick paste by mixing with a few tablespoons of flour/starch and double or triple the amount of any milk (cow’s milk, nut milk, coconut milk, etc.). You can puree this mixture into any dish you want to thicken.
How do you prevent your roux from forming clumps?
Be careful not to heat the fat at too high a temperature. Stir the flour into the grease little by little, and stir the roux frequently. This will help break up the small clumps of dough and also help the cake cook evenly and without burning.
If you want, you can also use a flour sieve to sift the flour into the fat.
How can you tell if your roux is on fire and what should you do if that happens?
You may notice your roux has a slightly burnt smell or has small black spots in it. If that’s the case, your best bet is to toss the roux and start over, as the burnt flavor will permeate whatever dish you put it in.
What’s the best way to store a roux for later use and how long will it last? How can you warm it up?
It’s never a bad idea if you earn a little extra roux, as it can always be stored for later use! Pour extra roux into an airtight container and store in the refrigerator. You can keep it in the refrigerator for several weeks, or in the freezer for 3 to 6 months.
The easiest way to get roux out of the freezer is to freeze ice in ice trays, freeze the trays, then place the roux balls in an airtight bag or container. Let the roux come to room temperature and stir well before adding to the dish.
If you could give one tip for a first-time roux, what would it be?
Cooking is all about experimenting and trying new things. If you’re not happy with your roux the first time around, troubleshoot and try again! Try cooking your roux for different lengths of time and use it in different dishes. You will quickly see how easy and flexible it is!
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