gravy thickened with roux

A roux is flour and fat (most often butter) whisked together and cooked over medium heat for a minute or two to cook out the flour flavor. Roux can also be cooked longer until the mixture is toasted and darker in flavor and color.

Roux is the base of a dish, and it’s used to thicken gravy, sauces and soups. More information on roux here.

How to make and use a roux

  1. Melt butter (or other fat like bacon drippings or lard) in saucepan.
  2. Whisk in flour.
  3. Cook for at least 1-2 minutes, or longer until desired color is reached.
  4. Slowly whisk in liquid (milk, broth, etc) while whisking constantly to incorporate it into the roux. Proceed with recipe for gravy, sauce or soup, etc.

Note: It’s important to add liquid slowly so it is able to incorporate. If you dump all the liquid in at once, it will result in a lumpy sauce that won’t thicken properly. To save a lumpy sauce, mix in a high-powered blender until smooth. Return to heat and stir until thickened.