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Recipe courtesy of Alton Brown

White Roux

  • Yield: Enough roux to thicken 1 pint
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    144
    Total Fat
    12
    Saturated Fat
    7
    Carbohydrates
    9
    Dietary Fiber
    0
    Sugar
    0
    Protein
    1
    Cholesterol
    31
    Sodium
    2
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Ingredients

4 tablespoons of pan drippings and/or butter

6 tablespoons flour

Directions

  1. Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
  2. Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
  3. Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.
Show: Good Eats
Episode: Cable in the Classroom

Categories:

Sauce Recipes Low Sodium

Let's Get Cooking!

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White Roux

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3 Reviews
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Joanne S.

I've never made a roux to store in fridge, but i'm all for make-ahead food.  Usually the ratio of fat to flour is equal, but here there's 2 more TBS of flour to the fat.  I guess Alton has a reason for that, what I don't know, but I followed his lead.  Last night I had a dinner to pull together with roast beef and wanted to get away from the 'au jus' for a change.  This saved a step.  Normally I make a mix of softened butter to equal parts of butter and roll it in a cylinder and freeze, I guess this one is already 'cooked' when you use it so you get gravy immediately once it hits the broth in pan and boils.  All in all, a new twist to an old recipe.  This goes along with Alton's "Gravy from roast drippings' recipe on Foodnetwork which I also followed to complete the gravy from start (roux) to finish.

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