How to Thicken Roux
- 1). Choose the proper cooking fat before combining the two ingredients. For a white sauce, use butter or margarine. For brown gravies, use vegetable oil or lard. Measure the amount of fat you plan to use for the roux. Typically, 1/4 cup butter or lard is a good starting point.
- 2). Heat the fat, over medium heat, until the butter is melted or the oil is hot.
- 3). Whisk in 1/4 cup of plain flour, stirring constantly, until the roux combines into a thick, paste-like consistency.
- 4). Cook for several minutes, stirring constantly, for a white roux. Continue cooking the mixture until the roux has darkened in color for a brown sauce.
- 5). Stir the remaining sauce ingredients into the roux until the sauce or gravy is thick and smooth.
