Roux made easy… Easy blonde roux recipe

February 26, 2010, Posted by Brio Guy at 12:52 pm

If you want to thicken your soups, stocks, or sauces then using a roux is the best way to go. When making a roux you use fat and flour. Now is not blonde rouxthe time to calorie conscious… lol

Below are the directions on how to make a roux at home.




Here’s How:

  1. Melt 1/2 cup) of butter, shortening, or other fat in a heavy skillet over very low heat. (unless a specific amount is called for
  2. Gradually the same proportion of flour to the butter and immediately begin stirring.
  3. Stir the mixture constantly until it reaches the desired color, which may take from 10 to15 minutes.
  4. Remove from the heat and continue stirring until it has cooled down a bit and there’s no risk of burning.
  5. Store the roux tightly covered in the refrigerator for later use.


  1. A dark roux will thicken less than light roux.
  2. If black specks appear in the roux, it has burned and you’ll have to start over.
  3. If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.

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