How to Make a Roux

• Cast Iron Skillet (preferred)
• Stirring Spoon or Spatula
• Measuring Cups
• Scale
• Stove

• All-purpose Flour (Self-rising flours are not recommended)
• Oil (Canola or Peanut, Olive Oil can work but is not recommended due to how it affects the flavor)

1. Determine the amount of roux you'll need
   • 3 ounces/6 tablespoons of roux per quart of liquid will thicken a sauce to a thin or light consistency.
   • 4 ounces/8 tablespoons of roux per quart = medium body sauce.
   • 5 ounces/10 tablespoons of roux per quart = thick sauce.
   • 6 ounces/12 tablespoons of roux per quart = heavy gravy.
2. Heat your cast iron skillet or pot on the stove over medium heat. While the cast iron conducts and distributes heat well other pots can still be used. Don't let the skillet get too hot before starting. Gradually increase the heat to avoid scorching the roux.
3. Add oil to the skillet and allow it to warm without bringing it to a boil.
4. Once the oil is warmed, gradually add the all-purpose flour and continue to stir removing all lumps.
5. Continue to stir while monitoring heat to avoid scorching the roux until it reaches the desired consistency and color.
   • Roux can be white, blond, brown, or dark brown. Your meal determines which roux you'll need.
6. Add ingredients for your soup, stew, or gravy or store the product in an air tight container.

Roux will keep indefinitely when stored in the refrigerator or freezer in an airtight container. Roux made with vegetable oil can be stored at room temperature for several weeks. Roux made with butter or fat should always be refrigerated. For a visual, enjoy the step-by-step video from Chef Kevin Thompson.

Source: All Recipes