How To Make A Roux | 1 Minute Tips | French Guy Cooking

Hey guys! I’m going to share with you how to make a Roux Which is a thickener for soups, stews, and sauces. First up, prepare the same amount of butter and plain flour. Melt the butter in a saucepan over medium heat. Pop the flour in and stir with a spatula. As it cooks, the colour of the Roux will change over time. After about 3 minutes, it’s still white, yet it’s ready to make any white or Bechamel sauce. A few minutes more, and the colour changes to gold. Perfect if you want to thicken stock based soups and stews. Again, with a few minutes more cooking, and the colour now changes to brown. Use that to thicken red meat sauces, or gravy. That is how to make a Roux. If you want more tips, then click on the link.

55 thoughts on “How To Make A Roux | 1 Minute Tips | French Guy Cooking

  1. I use the Louisiana method: equal parts veg oil and all purpose flour and you keep stirring until you get it the color you want. Never, ever stop stirring otherwise the roux will get burnt.

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  3. didn't realize it was supposed to be so "liquid" . I always make mine thick like dough lol. thanks for the tip!

  4. What the fuck is the point of a "thickener" if it's barely the consistency of gravy? You're using way too much butter.

  5. Thank god you guys made this, I always thought that a roux was solid… I kept making something that looked like dough ahaha no wonder the sauces never turned out right

  6. I almost wanted him to add in the end:" if you cook it a few minutes longer, it would turn black, which means that it's burnt and you probably don't want to use it anymore…."

  7. French guy, you rock with this amazing tip. I have never thought that the roux could become like the color of caramel to use it with meet. Fantastic.
    And don't care about those rude people that usually come here to make impolite comments. Congrats!

  8. He forgot to mention if you do it for an hour you get a black roux. But most people aren't insane enough to attempt it.

  9. It should be noted that the darker your roux gets the more colour and flavour it has but the less thickening power it has. A brick roux for instance has about 1/4 the thickening ability of white roux.

  10. jamie you are getting lazy, it was a video a day a few weeks ago now its like a video a week. we want your content its awesome, but you gotta ve consistent, if you do not want to share too much of your real receipes then do experiments in this channel please.😃

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