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 the time to calorie conscious… lol
Below are the directions on how to make a roux at home.
- 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
- Gradually the same proportion of flour to the butter and immediately begin stirring.
- Stir the mixture constantly until it reaches the desired color, which may take from 10 to15 minutes.
- Remove from the heat and continue stirring until it has cooled down a bit and there’s no risk of burning.
- Store the roux tightly covered in the refrigerator for later use.
- A dark roux will thicken less than light roux.
- If black specks appear in the roux, it has burned and you’ll have to start over.
- If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.