Making and storing roux

A roux is a thickener for soups, sauces, and stews. It is a French word and it sounds much more complicated than it really is.

Learning to make a basic roux is one of the simplest cooking skills that even the most amateur of cooks needs to master. In a traditional sense, roux is usually made with butter and flour in one-to-one ration. You melt the butter in a saucepan and add the flour to make a smooth paste, and that's all that there is to it. The idea of the roux is to get the raw taste out of the flour.

Butter is not the only fat that can be used to make a roux, olive oil or bacon fat work very well but will have a much different taste. How long the roux is cooked also may change the taste and especially the look as it will brown slightly. The process of cooking the roux should not be rushed. After the perfect roux has been achieved, it can be added to whatever you are cooking and the rest can be stored.

When it comes to storing roux, if it is made with vegetable oil it can be stored at room temperature. If it is made with bacon grease or butter, it needs to be refrigerated or frozen, where it has a longer shelf life. Once the roux has cooled, place it in small containers that are about a one-serving size, especially if you want to freeze it. You will then be able to thaw and use it anytime you are making a recipe that requires thickening.

There are so many ways that you can use your roux that you will want to make a large batch. When it comes to sauces, whether it is a simple Béchamel or white sauce or a brown sauce, it needs to start with a roux. The white sauce can be used as the base for excellent macaroni and cheese with the addition of the cheese of your choice. This can be made even more special with the addition of smoked paprika or Worcestershire sauce.

A roux is also the base for a rich and thick stew. It can be added toward the end of the cooking time to make the gravy extra rich and thick. Speaking of gravy, to make the best beef or chicken gravy, roux and some stock is really all that is needed. For perfect lump free gravy, the roux can be created using special flour that doesn’t form lumps.

These are just a few of the uses for a good roux. It is a staple of several very popular Cajun dishes including gumbo. Once you have mastered the art of making and storing your roux, you will no doubt find many more uses.