Ever wondered how to make a thick gravy or sauce for a recipe? In the following recipe, I explain how to make a roux (roo) which is a common base for a sauce or a gravy, whichever you please!
Roux or pronounced roo, is a French word that refers to a mixture of equal parts fat and equal parts flour. This mixture is a common base in many sauces or gravies.
The “fats” portion of the mixture can be either any sort of meat drippings/grease, or what I commonly use is a couple tablespoons of butter.
Once the flour and butter mixture has been combined and forms thick clumps, this is your roux.
Keep cooking over medium heat until the roux starts to turn golden. This will bring out the most flavor of your roux.
At this point you can now add a liquid such as broth or milk to make your sauce! Be sure to whisk your liquid into the roux, otherwise you will end up with clumps in your sauce or gravy.
Finally, increase the heat to medium-high until the mixture is boiling. Besides seasoning, your sauce or gravy is ready!
If you’re wondering what make with your roux (roo), check out a recipe for Homestyle Chicken & Biscuits below.
- 1/4 Cup Flour
- 1/4 Cup Butter or Meat Drippings
- 1) Melt butter or meat drippings on medium-low heat.
- 2) Add equal parts flour to the amount of butter/fat. Whisk until combined. This will form a golden paste which is your roux.
- 3) Cook over medium-low heat until roux mixture is golden brown. This really brings out the flavor of the roux.
- 4) Add in liquid ingredients (i.e. milk, cream, or broth). Whisk mixture until all flour lumps are gone. Bring mixture to boil to thicken. Season with salt and pepper to taste.