How to Make a Roux | How to Thicken a Sauce | Roux Recipe | Sauce Thickener | Pro Style Roux | Roux

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  • Опубліковано 14 жов 2021
  • You’ve got this dish in mind but it requires the making of a sauce and you are just not sure you can handle it. Well, here is a set of sauce techniques that may come handy. You need a sauce with a nice consistency, not too thick, not too thin…How do you make that? That is where knowing how to make a roux will be very helpful. Whether you make a simple white sauce or just need to find a way to thicken a sauce so that it’s not too runny, making a roux is your solution to sauce thickening. In this video, I will go over what a roux is, essentially a sauce thickener, how to make a roux, how to thicken a sauce, and most importantly, how to ensure your sauce stays lump-free. Learn how to make a roux and how to incorporate it into your sauce to greatly improve your confidence in the kitchen. No longer will you be scared of making a tasteless runny sauce or a thicker sauce with lumps. When you learn how to make a roux like a pro, your sauce-making abilities will expand rapidly. If you find this video helpful, share it with your friends and stay tuned for more sauce technique videos.
    👉📖The Sauce and Gravy Channel “Sauces Made Simply” cookbook will be out in July - I will add a link for you to purchase it once it has been published. Thanks in advance for all of your support!
    0:28 White Roux Example Ingredients:
    - 3 tbsp or 30g Butter
    - 3 tbsp or 30g Flour
    - 2 cups or 500ml Cooking Liquid -Chicken Stock
    5:25 Blonde Roux Example Ingredients:
    - 1 tbsp or 10g Butter
    - 1 tbsp or 10g Bacon Grease
    - 2 tbsp or 20g Flour
    - 1.5 cups or 375ml Cooking Liquid- Veal Stock
    1:11 A roux is equal parts fat to flour. The roux ratios for 1 cup or 250ml of cooking liquid are:
    For a thin sauce:
    - -1 tbsp or 10g Fat
    - -1 tbsp or 10g Flour
    For a medium thickness sauce:
    - 1.5 tbsp or 15g Fat
    - 1.5 tbsp or 15g Flour
    For a thick sauce:
    - 3 to 4 tbsp or 30g to 40g Fat
    - 3 to 4 tbsp or 30g to 40g Flour
    😊If you like this recipe and would like to help make a sauce 😊 give a donation to show your support - paypal.me/sauceandgravy
    _______________
    Equipment Used (Amazon Affiliate Links)
    - John Boos Maple Top Work Table - amzn.to/3HI4rIF
    - Duxtop Portable Induction Cooktop (cooktop) - amzn.to/35u7NSn
    - Calphalon Triply Stainless Steel 10-Inch Omelet Pan - amzn.to/3CfAM8v
    - Norpro Krona Stainless Steel Flat Whisk - amzn.to/3Cg66Em
    - Matfer Bourgeat Whisk-Stainless Steel-10 inch, 10", Black - amzn.to/35ubEz1
    - Pyrex Measuring Cup Set - amzn.to/3Cc3GGx
    - Wood Spoon Rest- amzn.to/3CkhG1e
    - Maredash Mini Bowls 4 Inch Glass Bowls for Kitchen Prep - amzn.to/3Mm2XY3
    - John Boos Walnut Wood End Grain Chopping Block (cutting board) - amzn.to/3ts2jQj
    _______________
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    The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce - and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and texture to help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below. Remember to - live, love and make gravy.
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КОМЕНТАРІ • 65

  • @ratlips4363
    @ratlips4363 2 роки тому +16

    Your instructions are fantastic. I was raised by a self-taught gourmet mom that lived to watch Julia Childs almost daily. I was taught as a young man growing up that anyone can cook meat and vegetables, but not everyone can make a sauce. She told me to have everything I needed to make sauces and gravies in the pantry and to shop daily for the fresh meats and stuff. Your instructions have been so helpful. You not only talk about the how but the why. Thank you

    • @thesauceandgravychannel
      @thesauceandgravychannel  2 роки тому +1

      Thank you so much!!! Being a graduate of Le Cordon Bleu Paris your comment means a lot 😊😊 I really love sharing these recipes and techniques . I hope that they help bring a little special deliciousness to dishes/meals/desserts 👍👍 Thank you for watching 😊😊

  • @WhiskyMonkey
    @WhiskyMonkey Місяць тому +2

    Thank you so much for elaborating about each step! No other person cared to mention the two hot liquids lead to lumps! I just tried to make a sauce from beef stock and I threw it 2 times because it lumped up, 3rd time is the charm with this info!
    Another tip, when you mix the stock with the roux make sure that the roux isn’t very hot! Really important

  • @ra1der5
    @ra1der5 Рік тому +7

    Excellent video!!!
    I like the approximate measures for thin, medium, and thick sauces. As a footnote; however, we should keep in mind the longer a roux is cooked, the less thickening power it has. I.e. a white or blond roux will thicken better than a dark roux.
    I keep a cooked roux on hand to ensure sauces come out the way I want. Make the roux, measure it into cupcake tins lined with parchment (2 Tbsp each) and then freeze it. The “roux pucks” stack nicely in a freezer bag. If my sauce looks too thin, I add a puck of cooked roux (cold roux + hot liquid).

  • @edithofr.i.emeraldisle5042
    @edithofr.i.emeraldisle5042 4 місяці тому +2

    My aunts made gravy and I always worried about lumps....but after all this explanation....I think I will be brave and try it. Thanks!!!!

  • @wiltonwoolcock7403
    @wiltonwoolcock7403 3 місяці тому +1

    I’m on my journey to learn about flavor building and you don’t know how exciting I was about your channel! A great sauce/gravy can change a bland meal into memorable experience

  • @hallscroft
    @hallscroft 2 місяці тому +1

    This is such a clear tutorial ... you can clearly see exactly how the sauce looks at every stage and you give all weights and measures in different formats for us all to understand. Thank you.

  • @magneticmoneymore
    @magneticmoneymore 2 роки тому +3

    Johnny Mac, watching your channel saved my business

    • @thesauceandgravychannel
      @thesauceandgravychannel  2 роки тому +1

      Wow!!! That's so great to hear!!!! When I started doing these videos my main goal was to help people learn how to make different sauces and gravies. After doing this for a little over year I have found that these videos help out way more than I anticipated. Thank you so much for watching and sharing your experience 😊😊👌👌👍👍

    • @magneticmoneymore
      @magneticmoneymore 2 роки тому

      Johnny, I am not sure where you reside, but I have something I want to discuss with you.

    • @thesauceandgravychannel
      @thesauceandgravychannel  2 роки тому

      @@magneticmoneymore shoot me an email and I would be happy to help - thesauceandgravychannel@gmail.com

  • @larrytan16
    @larrytan16 2 місяці тому +1

    Great advice! Thanks

  • @edithofr.i.emeraldisle5042
    @edithofr.i.emeraldisle5042 4 місяці тому +1

    thank you....great tutorial... (and thanks for not adding a distracting second drum/music track)!!

  • @c.z.8159
    @c.z.8159 2 роки тому +5

    Hi Johnny Mac! Thank you for this well-presented technique videos. I used to be so scared of making sauces. Now, I feel a lot more comfortable after watching your channel. I love how you we can easily follow your step-by-step process and I love how you explain everything you do and why you do it. Can't wait for more! 👍👍👍

    • @thesauceandgravychannel
      @thesauceandgravychannel  2 роки тому +1

      Thank you so much!! I am happy that you find this technique video helpful. To help with your sauce making - I plan on doing more technique videos. Please let me know if there are any techniques that you may be interested in learning more about👍😊👍

  • @PaddyJoeCooking
    @PaddyJoeCooking 2 роки тому +2

    Johnny Mac!!!! It's great to SEE you 😀. This was a fantastic Roux tutorial and a great tip for lump free results! Take care up there my friend and have a wonderful weekend!!!

    • @thesauceandgravychannel
      @thesauceandgravychannel  2 роки тому

      Thanks Patrick!!! Yes, after a year or so I decided it was time to make a small appearance.

  • @reddogdude
    @reddogdude 2 роки тому +2

    Just discovered your channel and subscribed. Love it! Keep ‘em coming!

  • @thesauceandgravychannel
    @thesauceandgravychannel  2 роки тому +5

    Thank you for watching 👍 If you like sauces smash the like button and subscribe to learn more sauce making tips and techniques😊

    • @taynamorgan3789
      @taynamorgan3789 2 роки тому +1

      Can you do a sauce for scallop potatoes??

    • @thesauceandgravychannel
      @thesauceandgravychannel  2 роки тому +1

      That's a great idea!!! I will put it on my to do list. Thsnks for watching and the suggestion 😊😊👍👍👌👌

  • @curt300s
    @curt300s Рік тому +1

    this is GREAT! thanks for posting! ! ! !

  • @allezaserebo9605
    @allezaserebo9605 2 роки тому +2

    This looks incredible! Great editing and video. Like your unique style and great way of preparing food. 😋

  • @andrepatterson7058
    @andrepatterson7058 2 роки тому +1

    Thanks for sharing this 👍🏽

  • @anthonyjosuerendonvera9235
    @anthonyjosuerendonvera9235 2 роки тому +1

    Thanks a lot you sir, love your channel wich i discovered just today! 💜

  • @OneHotBite
    @OneHotBite 2 роки тому +1

    Great tips when you you have it too dry, I have had that happen before haha I love the info you have hear from appearance to smell. This was so informative my friend!!

  • @jagadeeshsavan
    @jagadeeshsavan Рік тому +1

    Thank you

    • @thesauceandgravychannel
      @thesauceandgravychannel  Рік тому

      Thanks for watching 😊👍

    • @jagadeeshsavan
      @jagadeeshsavan Рік тому +1

      @@thesauceandgravychannel Your videos are treasure for Chefs. I am happy to have found your link . Thanks for spending so much time making these videos .

    • @thesauceandgravychannel
      @thesauceandgravychannel  Рік тому

      @@jagadeeshsavan l'm glad you found the channel 😊 more sauces and gravies to come. Thanks for watching 👍

  • @missmo3451
    @missmo3451 Рік тому +2

    How do you reconstitute leftover roux. Do you have to leave it out at room temperarure before adding hot liquid to it, or is it ok straight out if the fridge.?

    • @thesauceandgravychannel
      @thesauceandgravychannel  Рік тому +2

      You can use it straight out of the fridge. You can even portion the roux out in an ice cube tray or pucks on parchment paper and freeze it. To use it just drop frozen roux cubes into a boiling stock.

  • @JDCRES
    @JDCRES 2 роки тому +1

    Awesome!!!!! It doesn't get more specific and easy to understand than this. Perefect!!

    • @thesauceandgravychannel
      @thesauceandgravychannel  2 роки тому

      Thank you so much. I do try to keep things simple and direct as I can. I hope to inspire everyone to jump into the kitchen and whip up a sauce or gravy. They add so much texture and flavor to a dish. Thanks again for watching 😊😊👍

  • @suzanneta8
    @suzanneta8 2 роки тому +1

    Thank you....more info more sauces! Can almond flour be used?

    • @thesauceandgravychannel
      @thesauceandgravychannel  2 роки тому

      Hello my friend. Yes almond flour or even rice flour could be used. Have a nice weekend 😊😊👍👍

  • @juandavidtangarifehernande4966
    @juandavidtangarifehernande4966 13 днів тому

    What if I dont have chicken brot?

  • @ronaldwhite6476
    @ronaldwhite6476 10 місяців тому +1

    Can you add a link to the hot plate you’re using please.

    • @thesauceandgravychannel
      @thesauceandgravychannel  10 місяців тому +1

      Here you go - amazon link- Duxtop Portable Induction Cooktop (cooktop) - amzn.to/35u7NSn
      I also always have a list and links of all the items I use in the descriptions below the videos. Now YT has tag links in the videos for most products but for some reason they don't have this cooktop. Thanks for watching 👍 😊

    • @ronaldwhite6476
      @ronaldwhite6476 10 місяців тому +1

      @@thesauceandgravychannel thanks 🙏

  • @bogdanbarbu363
    @bogdanbarbu363 Рік тому +1

    I've never used roux except when making béchamel sauce. I'm thinking of using one to thicken a sauce for a steak; would that be appropriate? Since I'm a newbie, perhaps someone could review the process I am thinking of:
    After slow cooking the steak in the oven, I want to reverse sear it in a cast iron skillet. I am thinking of adding spring of thyme, a spring of rosemary, a challot, and a couple of cloves of garlic together with unsalted butter to baste the steak with. Then, I'm thinking of taking the steak out to rest and then deglazing with red wine, adding some vegetable stock that I've made (just your standard mirepoix with a bouquet garni). After reducing it for maybe 10--15 minutes and letting it cool, I'll make a blond roux and gradually whisk in my sauce into the hot roux, then add salt and pepper, and finally strain it.
    Does that sound like a reasonable plan? If not, what would you change?

    • @thesauceandgravychannel
      @thesauceandgravychannel  Рік тому

      Thanks for watching. I haven't tired a béchamel style sauce with a steak. Your plan sounds reasonable. There are no right or wrong ways to make a sauce - only the tasty way. So, if you end up making it and liking the way it pairs with the steak - that's prefect. The only way to know is to give it a shot.
      If you do try it out I would quickly sear the steak first and basted with your thyme, rosemary shallot and garlic. Then, if needed, finish the steak off in the oven. While the steak rest - deglaze and proceed as you stated in your comment.
      Here are a few recipes I would recommend with a steak:
      Bearnaise Sauce ua-cam.com/video/mGDGpWWOYR4/v-deo.html
      Brandy Cream Sauce ua-cam.com/video/3CC7SmTzXiE/v-deo.html
      Peppercorn and mushroom ua-cam.com/video/a8xgU2J-29Q/v-deo.html
      Pepper and Garlic ua-cam.com/video/Wsx1NTHOCYw/v-deo.html
      Red wine sauce ua-cam.com/video/hFpUYggmAuk/v-deo.html
      Green Peppercorn sauce ua-cam.com/video/IAs4pMXS_ZU/v-deo.html
      Jack Daniel's steak sauce ua-cam.com/users/shortsBuL588dS6g0?feature=share
      Let me know how the sauce turns out if you make it. Thanks for watching

  • @Labo..
    @Labo.. Рік тому +1

    Just curious. Can flour be dissolve/mix in oil/butter before cooking? To avoid those lumps

    • @thesauceandgravychannel
      @thesauceandgravychannel  Рік тому

      Yes, here is a beurre manie recipe - mixing butter and flour to thicken a sauce:
      ua-cam.com/video/f6Ff3fNreOw/v-deo.html
      To make a lump free sauce every time with a roux - add a cool liquid to a hot roux or a hot liquid to a cool roux. Thanks for watching.

  • @jeffk2503
    @jeffk2503 Рік тому +1

    I was told by a chef that if you don't cook the flour in the rue long enough it will have a pasty taste in your gravies? Is that true?

    • @thesauceandgravychannel
      @thesauceandgravychannel  Рік тому +1

      If you are working at a high-end Michelin star restaurant you may want to cook the roux and even the sauce down for an extended time to remove any hint of a flour taste. You would hate to lose that Michelin star. For most people, cooking the roux for a few minutes will be enough to take care of the flour taste.

  • @issabellanornor-quadzi7779
    @issabellanornor-quadzi7779 Рік тому +1

    What can be added or eaten with this roux foundation sauce

    • @thesauceandgravychannel
      @thesauceandgravychannel  Рік тому

      Thanks for watching! There are so many options- any stock, broth or cooking liquid can be added to make a sauce or gravy. It's the base thickening agent for a mac and cheese or scalloped potatoes, a bechamel sauce, a veloute sauce, sos gravy, hamburger gravy, the sausage gravy for biscuits and gravy... the list goes on and on. It's a great versatile thickening agent 😊👍

  • @IamIffatSattar
    @IamIffatSattar Рік тому +3

    Jawapan :
    1) white
    2) blonde
    3) brown

  • @digging4roots
    @digging4roots Рік тому

    Curiosity prompts me to ask. I have been using 14.125g=1T for fat. I determined that value because a cube of butter is 113 g / 8 T. So 3 T is about 42 gr but you have 30 g. Will that difference in my calculations make a noticeable difference? Or should I just ensure that my flour and fat weight the same amount regardless of T?

    • @thesauceandgravychannel
      @thesauceandgravychannel  Рік тому +1

      Thanks for watching. Yes, use equal amounts flour and butter if you are using grams to measure.

  • @PatrickFDolan
    @PatrickFDolan 5 місяців тому

    Great but i do love using the fon.

  • @stephengoldberg334
    @stephengoldberg334 6 місяців тому

    Clarified butter burns at 482F