Learning How To Make Roux Sauce is a kitchen tip we should all have under our belts.
Roux Sauce serves as the foundation for countless other sauces and is a perfect thickening agent for gravies and soups.

What is Roux Sauce?

Roux Sauce is a simple concoction that combines equal parts butter and flour, whisked together on the stovetop until smooth.
Once combined, a liquid—often milk—is stirred in to achieve a silky, velvety texture. This versatile sauce acts as the base for creamy sauces, herb-infused sauces, hearty soups, gravies, and much more.
Its applications are virtually endless!

I find myself whipping up Roux often, especially during the colder months when comfort food is a must.
Understanding this fundamental sauce opens up a world of possibilities in the kitchen. If you’re keen on mastering basic cooking techniques, stick around to witness how effortlessly this sauce comes together and the myriad of dishes it can enhance.

Ingredients To Make Roux Sauce

The beauty of this sauce lies in its simplicity, consisting of equal parts butter and flour, along with milk.
With this straightforward base, you can then customize the sauce with any additional ingredients that tickle your taste buds.

Making The Roux Sauce

While this process is straightforward, getting it right is key. Let’s jump in!

Start by placing a medium saucepan on the stove over medium heat and adding the butter. Allow it to melt completely.

Mix the salt into the flour and then introduce it into the melted butter.

Whisking It All Together

Now comes the fun part—whisking! A small whisk works wonderfully for this task.
Aim to incorporate the flour into the butter until there are no lumps—this should only take about a minute.

In just about a minute, you will have a smooth, bubbly mixture. Keep cooking while whisking for another couple of minutes, letting the delicious aroma waft through your kitchen.

Adding The Milk

Next, it’s time to add the milk. Pour about 1/3 of a cup (80 ml) in gradually—don’t rush the process!
As you add the milk, you might notice clumping; this is perfectly normal.

Continue to incorporate 1/3 cup of milk at a time while whisking, repeating this until you’ve added all the milk and achieved a luxuriously smooth consistency.
This process will take approximately five minutes.

By the end, you’ll have a thick, velvety sauce that beautifully coats the back of a spoon—this is your cue that it’s done!

From here, the versatility of your Roux Sauce opens up endless possibilities.
Here are a few suggestions to inspire your culinary creativity.

How To Use Your Roux Sauce

Make A Cheese Sauce

Transform your Roux Sauce into a delightful cheese sauce by adding 1.5 cups of cheese (Cheddar and Gouda are excellent choices).
This rich sauce works wonders in pasta dishes like macaroni and cheese—feel free to experiment with your favorite cheeses!

Make Parsley Sauce

For a vibrant parsley sauce, incorporate a teaspoon of Dijon mustard at the beginning while melting the butter.
After completing the sauce, stir in plenty of fresh chopped parsley and a grind of black pepper for a lovely complement to white fish or baked ham.

Make a Lemon Basil Cream Sauce

This flavorful sauce works beautifully with fish or chicken. Just add 1/4 cup of fresh lemon juice, a generous handful of chopped basil, and a sprinkle of freshly ground black pepper.
Mix everything well and serve—it’s a favorite!

I encourage you to give this Roux Sauce a try and explore its versatility.
You might also want to check out recipes like Crusted Perch with Parsley Sauce or Easy Stove Top Mac & Cheese to see how this sauce shines in various dishes.

Happy cooking, everyone!

Frequently Asked Questions

1. Can I make roux sauce without milk?

Absolutely! While milk is common, you can substitute it with any type of stock or broth, depending on the flavor you desire for your dish.

2. How can I store leftover roux sauce?

Store any unused roux sauce in an airtight container in the refrigerator for up to three days. You can reheat it gently on the stove while whisking to combine.

3. Is roux sauce gluten-free?

No, traditional roux sauce contains flour, which has gluten. However, you can make a gluten-free roux using alternatives like rice flour or cornstarch.

4. How can I fix a lumpy roux sauce?

If your roux sauce has lumps, you can blend it with an immersion blender or transfer it to a regular blender to smooth it out.

5. Can I freeze roux sauce?

Yes, you can freeze roux sauce! Let it cool down completely, then transfer it into a freezer-safe bag or container. It can stay fresh in the freezer for about 2 months.