How to Make a Roux | How to Thicken a Sauce | Roux Recipe | Sauce Thickener | Pro Style Roux | Roux

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You’ve got this dish in mind but it requires the making of a sauce and you are just not sure you can handle it. Well, here is a set of sauce techniques that may come handy. You need a sauce with a nice consistency, not too thick, not too thin…How do you make that? That is where knowing how to make a roux will be very helpful. Whether you make a simple white sauce or just need to find a way to thicken a sauce so that it’s not too runny, making a roux is your solution to sauce thickening. In this video, I will go over what a roux is, essentially a sauce thickener, how to make a roux, how to thicken a sauce, and most importantly, how to ensure your sauce stays lump-free. Learn how to make a roux and how to incorporate it into your sauce to greatly improve your confidence in the kitchen. No longer will you be scared of making a tasteless runny sauce or a thicker sauce with lumps. When you learn how to make a roux like a pro, your sauce-making abilities will expand rapidly. If you find this video helpful, share it with your friends and stay tuned for more sauce technique videos.
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0:28 White Roux Example Ingredients:
3 tbsp or 30g Butter
3 tbsp or 30g Flour
2 cups or 500ml Cooking Liquid -Chicken Stock
5:25 Blonde Roux Example Ingredients:
1 tbsp or 10g Butter
1 tbsp or 10g Bacon Grease
2 tbsp or 20g Flour
1.5 cups or 375ml Cooking Liquid- Veal Stock
1:11 A roux is equal parts fat to flour. The roux ratios for 1 cup or 250ml of cooking liquid are:
For a thin sauce:
-1 tbsp or 10g Fat
-1 tbsp or 10g Flour
For a medium thickness sauce:
1.5 tbsp or 15g Fat
1.5 tbsp or 15g Flour
For a thick sauce:
3 to 4 tbsp or 30g to 40g Fat
3 to 4 tbsp or 30g to 40g Flour
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5 окт 2024

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Комментарии : 69

@thesauceandgravychannel 3 года назад

Like Sauces? Then Check out The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Get your copy today 👍 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (Amazon - ebook and paperback - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I

@taynamorgan3789 3 года назад

Can you do a sauce for scallop potatoes??

@thesauceandgravychannel 3 года назад

That's a great idea!!! I will put it on my to do list. Thsnks for watching and the suggestion 😊😊👍👍👌👌

@WhiskyMonkey 5 месяцев назад

Thank you so much for elaborating about each step! No other person cared to mention the two hot liquids lead to lumps! I just tried to make a sauce from beef stock and I threw it 2 times because it lumped up, 3rd time is the charm with this info! Another tip, when you mix the stock with the roux make sure that the roux isn’t very hot! Really important

@ratlips4363 3 года назад

Your instructions are fantastic. I was raised by a self-taught gourmet mom that lived to watch Julia Childs almost daily. I was taught as a young man growing up that anyone can cook meat and vegetables, but not everyone can make a sauce. She told me to have everything I needed to make sauces and gravies in the pantry and to shop daily for the fresh meats and stuff. Your instructions have been so helpful. You not only talk about the how but the why. Thank you

@thesauceandgravychannel 3 года назад

Thank you so much!!! Being a graduate of Le Cordon Bleu Paris your comment means a lot 😊😊 I really love sharing these recipes and techniques . I hope that they help bring a little special deliciousness to dishes/meals/desserts 👍👍 Thank you for watching 😊😊

@ra1der5 Год назад

Excellent video!!! I like the approximate measures for thin, medium, and thick sauces. As a footnote; however, we should keep in mind the longer a roux is cooked, the less thickening power it has. I.e. a white or blond roux will thicken better than a dark roux. I keep a cooked roux on hand to ensure sauces come out the way I want. Make the roux, measure it into cupcake tins lined with parchment (2 Tbsp each) and then freeze it. The “roux pucks” stack nicely in a freezer bag. If my sauce looks too thin, I add a puck of cooked roux (cold roux + hot liquid).

@thesauceandgravychannel Год назад

Awesome tips 👌 thanks for sharing 👍

@edithofr.i.emeraldisle5042 9 месяцев назад

thank you....great tutorial... (and thanks for not adding a distracting second drum/music track)!!

@wiltonwoolcock7403 7 месяцев назад

I’m on my journey to learn about flavor building and you don’t know how exciting I was about your channel! A great sauce/gravy can change a bland meal into memorable experience

@edithofr.i.emeraldisle5042 9 месяцев назад

My aunts made gravy and I always worried about lumps....but after all this explanation....I think I will be brave and try it. Thanks!!!!

@hallscroft 6 месяцев назад

This is such a clear tutorial ... you can clearly see exactly how the sauce looks at every stage and you give all weights and measures in different formats for us all to understand. Thank you.

@magneticmoneymore 3 года назад

Johnny Mac, watching your channel saved my business

@thesauceandgravychannel 3 года назад

Wow!!! That's so great to hear!!!! When I started doing these videos my main goal was to help people learn how to make different sauces and gravies. After doing this for a little over year I have found that these videos help out way more than I anticipated. Thank you so much for watching and sharing your experience 😊😊👌👌👍👍

@magneticmoneymore 3 года назад

Johnny, I am not sure where you reside, but I have something I want to discuss with you.

@thesauceandgravychannel 3 года назад

@@magneticmoneymore shoot me an email and I would be happy to help - thesauceandgravychannel@gmail.com

@c.z.8159 3 года назад

Hi Johnny Mac! Thank you for this well-presented technique videos. I used to be so scared of making sauces. Now, I feel a lot more comfortable after watching your channel. I love how you we can easily follow your step-by-step process and I love how you explain everything you do and why you do it. Can't wait for more! 👍👍👍

@thesauceandgravychannel 3 года назад

Thank you so much!! I am happy that you find this technique video helpful. To help with your sauce making - I plan on doing more technique videos. Please let me know if there are any techniques that you may be interested in learning more about👍😊👍

@PaddyJoeCooking 3 года назад

Johnny Mac!!!! It's great to SEE you 😀. This was a fantastic Roux tutorial and a great tip for lump free results! Take care up there my friend and have a wonderful weekend!!!

@thesauceandgravychannel 3 года назад

Thanks Patrick!!! Yes, after a year or so I decided it was time to make a small appearance.

@ConstanzaBetancourt-cj9sz 28 дней назад

Thank you for sharing your knowleadge

@allezaserebo9605 3 года назад

This looks incredible! Great editing and video. Like your unique style and great way of preparing food. 😋

@thesauceandgravychannel 3 года назад

Thank you so much!!!😊👍😙

@meowstermeow2967 4 месяца назад

This rechnique is better than gradular adding the liquid, came out smooth, was skeptical!

@reddogdude 3 года назад

Just discovered your channel and subscribed. Love it! Keep ‘em coming!

@thesauceandgravychannel 3 года назад

Thanks for your support!! More sauces and gravies to come 👍👍

@OneHotBite 3 года назад

Great tips when you you have it too dry, I have had that happen before haha I love the info you have hear from appearance to smell. This was so informative my friend!!

@thesauceandgravychannel 3 года назад

Thanks Melissa 👍

@JDCRES 2 года назад

Awesome!!!!! It doesn't get more specific and easy to understand than this. Perefect!!

@thesauceandgravychannel 2 года назад

Thank you so much. I do try to keep things simple and direct as I can. I hope to inspire everyone to jump into the kitchen and whip up a sauce or gravy. They add so much texture and flavor to a dish. Thanks again for watching 😊😊👍

@LTeagles16 7 месяцев назад

Great advice! Thanks

@jeffk2503 Год назад

I was told by a chef that if you don't cook the flour in the rue long enough it will have a pasty taste in your gravies? Is that true?

@thesauceandgravychannel Год назад

If you are working at a high-end Michelin star restaurant you may want to cook the roux and even the sauce down for an extended time to remove any hint of a flour taste. You would hate to lose that Michelin star. For most people, cooking the roux for a few minutes will be enough to take care of the flour taste.

@curt300s Год назад

this is GREAT! thanks for posting! ! ! !

@thesauceandgravychannel Год назад

I'm happy you enjoyed it. Thanks for watching 👍

@anthonyjosuerendonvera9235 2 года назад

Thanks a lot you sir, love your channel wich i discovered just today! 💜

@thesauceandgravychannel 2 года назад

I am happy you found the channel 😊😊 Thanks for watching 👍👍

@andrepatterson7058 3 года назад

Thanks for sharing this 👍🏽

@thesauceandgravychannel 3 года назад

Thank you for watching!!!😊👍

@TheMushMe 14 дней назад

Instead of putting soup into a roux, can the roux be added into a soup instead? Does it changes the thickening power?

@missmo3451 Год назад

How do you reconstitute leftover roux. Do you have to leave it out at room temperarure before adding hot liquid to it, or is it ok straight out if the fridge.?

@thesauceandgravychannel Год назад

You can use it straight out of the fridge. You can even portion the roux out in an ice cube tray or pucks on parchment paper and freeze it. To use it just drop frozen roux cubes into a boiling stock.

@IamIffatSattar Год назад

Jawapan : 1) white 2) blonde 3) brown

@zairuljamaluddin8205 Год назад

wow thank you very much

@hairudin1573 Год назад

x de orang nak tanda dalam ni

@hazimkeras6329 Год назад

Orait tak orait fat?

@mierulkimi8089 Год назад

Boek do fat

@bogdanbarbu363 Год назад

I've never used roux except when making béchamel sauce. I'm thinking of using one to thicken a sauce for a steak; would that be appropriate? Since I'm a newbie, perhaps someone could review the process I am thinking of: After slow cooking the steak in the oven, I want to reverse sear it in a cast iron skillet. I am thinking of adding spring of thyme, a spring of rosemary, a challot, and a couple of cloves of garlic together with unsalted butter to baste the steak with. Then, I'm thinking of taking the steak out to rest and then deglazing with red wine, adding some vegetable stock that I've made (just your standard mirepoix with a bouquet garni). After reducing it for maybe 10--15 minutes and letting it cool, I'll make a blond roux and gradually whisk in my sauce into the hot roux, then add salt and pepper, and finally strain it. Does that sound like a reasonable plan? If not, what would you change?

@thesauceandgravychannel Год назад

Thanks for watching. I haven't tired a béchamel style sauce with a steak. Your plan sounds reasonable. There are no right or wrong ways to make a sauce - only the tasty way. So, if you end up making it and liking the way it pairs with the steak - that's prefect. The only way to know is to give it a shot. If you do try it out I would quickly sear the steak first and basted with your thyme, rosemary shallot and garlic. Then, if needed, finish the steak off in the oven. While the steak rest - deglaze and proceed as you stated in your comment. Here are a few recipes I would recommend with a steak: Bearnaise Sauce ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mGDGpWWOYR4.html Brandy Cream Sauce ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3CC7SmTzXiE.html Peppercorn and mushroom ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-a8xgU2J-29Q.html Pepper and Garlic ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Wsx1NTHOCYw.html Red wine sauce ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hFpUYggmAuk.html Green Peppercorn sauce ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IAs4pMXS_ZU.html Jack Daniel's steak sauce ru-vid.comBuL588dS6g0?feature=share Let me know how the sauce turns out if you make it. Thanks for watching

@suzanneta8 3 года назад

Thank you....more info more sauces! Can almond flour be used?

@thesauceandgravychannel 3 года назад

Hello my friend. Yes almond flour or even rice flour could be used. Have a nice weekend 😊😊👍👍

@jagadeeshsavan Год назад

Thank you

@thesauceandgravychannel Год назад

Thanks for watching 😊👍

@jagadeeshsavan Год назад

@@thesauceandgravychannel Your videos are treasure for Chefs. I am happy to have found your link . Thanks for spending so much time making these videos .

@thesauceandgravychannel Год назад

@@jagadeeshsavan l'm glad you found the channel 😊 more sauces and gravies to come. Thanks for watching 👍

@Labo.. Год назад

Just curious. Can flour be dissolve/mix in oil/butter before cooking? To avoid those lumps

@thesauceandgravychannel Год назад

Yes, here is a beurre manie recipe - mixing butter and flour to thicken a sauce: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-f6Ff3fNreOw.html To make a lump free sauce every time with a roux - add a cool liquid to a hot roux or a hot liquid to a cool roux. Thanks for watching.

@ronaldwhite6476 Год назад

Can you add a link to the hot plate you’re using please.

@thesauceandgravychannel Год назад

Here you go - amazon link- Duxtop Portable Induction Cooktop (cooktop) - amzn.to/35u7NSn I also always have a list and links of all the items I use in the descriptions below the videos. Now YT has tag links in the videos for most products but for some reason they don't have this cooktop. Thanks for watching 👍 😊

@ronaldwhite6476 Год назад

@@thesauceandgravychannel thanks 🙏

@issabellanornor-quadzi7779 2 года назад

What can be added or eaten with this roux foundation sauce

@thesauceandgravychannel 2 года назад

Thanks for watching! There are so many options- any stock, broth or cooking liquid can be added to make a sauce or gravy. It's the base thickening agent for a mac and cheese or scalloped potatoes, a bechamel sauce, a veloute sauce, sos gravy, hamburger gravy, the sausage gravy for biscuits and gravy... the list goes on and on. It's a great versatile thickening agent 😊👍

@juandavidtangarifehernande4966 4 месяца назад

What if I dont have chicken brot?

@digging4roots Год назад

Curiosity prompts me to ask. I have been using 14.125g=1T for fat. I determined that value because a cube of butter is 113 g / 8 T. So 3 T is about 42 gr but you have 30 g. Will that difference in my calculations make a noticeable difference? Or should I just ensure that my flour and fat weight the same amount regardless of T?

@thesauceandgravychannel Год назад

Thanks for watching. Yes, use equal amounts flour and butter if you are using grams to measure.