Comments on: A Basic Saucemaker’s Skill: Making A Roux

By: A badly burnt bird, but great giblet gravy- News Robot

A badly burnt bird, but great giblet gravy- News Robot — Thu, 25 Nov 2010 16:34:47 +0000

[...] and butter for about 10 minutes, or until the mixture is golden and tan. (Here’s a wonderful tutorial on making roux.)6. Add the giblet stock, chopped giblet meat and pan drippings, and then add the [...]

By: Keeley

Keeley — Sun, 19 Oct 2008 22:36:43 +0000

Barbara, your blog is one step away from a cooking wiki. I read this article when it first came around, and learned so much from it! When my (now-ex)bf wanted to make “mexi-mac” from a mac&cheese box for me, I put my foot down and made the sauce from scratch.

Now, a year later? I had a golden roux made up a batch of chorizo&vegetable soup that needed a little more heft in the broth, but before it went into the pot, I came back to check the only roux reference I trust. Thanks again

By: SactoTom

SactoTom — Sun, 20 Jan 2008 19:07:32 +0000

Awesome explanation. I have read that adding 100 degree to the roux will keep it from clumping. Something about hotter stock causing the flour to gelatinize. Anything to that?

By: Laura

Laura — Sat, 27 Oct 2007 03:55:06 +0000

Thanks for the advice. I just tried a new recipe for mac and cheese which called for more butter and flour both (plus I am in a new home, so who knows what did it, maybe different flour like you said) and it worked beautifully. I am having a casserole themed birthday party (with Mexican and Indian food too, I promise, in light of all of the what we feed our kids discussions around here) for my one year old tomorrow, and your post was very well timed. Thanks!

PS Here’s to hoping that she smashes her face into the cake!

By: Barbara

Barbara — Fri, 26 Oct 2007 01:50:44 +0000

Laura–keep stirring, and if it is too lumpy–add just a tiny bit more butter. It may be that you need to use a tiny bit more butter than flour in your roux, because of the texture or moisture content of your flour. At my house, I usually end up using a bit more flour than butter–whatever works for you.

Ghee doesn’t do anything different for the roux, except change the flavor of the finished product! It works exactly the same as butter or clarified butter in roux making.