Heat, type of fat, timing, stirring utensil, even the movement of the cook's arm all contribute to the end result. For a two-ingredient recipe, there are a shocking amount of outcomes. The thing that's so tricky about making a roux is how many variables there are in the process. A dark roux is a crucial component to many beloved Creole and Cajun dishes like gumbo, jambalaya, and etoufee.Īs a rule of thumb, a watched pot never boils but an unwatched roux will always burn. That means you’ll need more of a darker roux to thicken to the same degree as the same quantity of a lighter roux. One thing to note is that the lighter a roux is, the more thickening power it has. The darkest roux is a brown roux which, having cooked the longest, has the deepest smell, flavor, and color. It is darker in color and can be recognized by the almost nutty smell that develops as the flours and fat continue to brown. Just beyond the white roux is the blonde roux. The flour has been lightly browned but it is still very pale in color. A white blonde roux, used commonly in light, creamy sauces like béchamel, has the shortest cooking time. There are three major categories of roux that are dependent on the length of cooking.

Take it to the next level by adding cheddar or Gruyère cheese for the ultimate silky cheese sauce. From here, you can add it as is to a stew or add whole milk to make a bechamel sauce. Then turn the heat down and let it continue to cook to soften the flavor of the flour. The mixture must be whisked constantly, as it will burn very easily, until it has been cooked to the desired color. A 1:1 ratio generally works best for making a roux. When it has been heated, an equal amount of flour is added. To make a roux, first, a fat-butter, olive or vegetable oil, or rendered animal fat-is melted in a heavy-bottomed pan over medium heat.

Making a roux for cheese sauce