VIDEO: How to make roux

Additional author: Sandra Borchert

A successful sauce is the icing on the cake of many dishes, regardless of whether roast meat, steak, vegetables or fish. The sauce should of course not cover up the taste of the dish, but complement it. Some over-salty, burnt or bland food can also be saved with a spicy sauce. And the basis of many Sauces is the classic roux, which can also be easily made by novice cooks.

A few tips in advance

In the process of making it, you will need some basic techniques. So the sauce always has to be stirred with a whisk. If you do develop pills, you will need to strain the sauce through a sieve. Be careful not to spoil the sauce with too much flour paste. Use flour sparingly and gradually add the indicated amount.

So power one a bright one Roux

1. In a saucepan, let the butter (or other fat) melt completely. The butter should no longer bubble but should be clear before you continue working.
2. Now pull the pan off the plate or turn off the heat and stir the flour into the butter with a flat whisk.
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3. Keep stirring until the fat and flour have combined to form a thick paste.
4. Make sure that the flour does not turn brown if you want to prepare a light sauce.
5. Then stir in the lukewarm liquid you need for the sauce in stages. In many cases, you can use the vegetable cooking water as it adds flavor to the sauce.
6. Always add the liquid one by one and stir the roux until the flour and liquid have combined.
7. When you have stirred all the liquid in, let the roux simmer gently for another 10 to 15 minutes without boiling it to death, so that the flour taste disappears from the sauce.
8. Then season the sauce to taste with salt, pepper and nutmeg.

This is how it works for brown sauces

1. For brown sauces, for example with fried foods meat or for goulash, leave the saucepan with the butter and flour mixture on the stove.
2. Keep stirring the flour mixture while adding heat.
3. When the flour starts to take on color, it is your decision on how dark you want your sauce to go.
4. Just let the flour brown and don't burn.
5. Then proceed with the addition of liquid as with the light roux.

If you make a roux and the sauce is still too thin, you can put cold liquid (water, milk or broth) and flour and gradually add to the simmering sauce until the desired consistency is achieved.