How to Thicken Stew, Soup, and Sauces with Roux | Chef Jean-Pierre

Hello There Friends, Today I have an important video for the future of this channel! How to Thicken any Soup, Stew or Sauce! I’m going to demonstrate the perfect technique on how I make a Roux that you can leave on the counter for months at a time! Use this Roux to help you thicken ANYTHING! Let me know what you think in the comments below!

RECIPE LINK: Clarified Butter and Flour!
Preheat oven to 250F/121C
2 1/2 cups all purpose flour (always make sure to weight your flour if you decide to make more or less that 1 cup of butter)
In a sauce pan, bring it to boil and transfer it to a baking dish for 3 hours. Turn oven off and let it rest in a closed oven for a minimum of 12 hours!
You can keep at room temperature for 3 months, in the fridge at least 6 months and 17 years in the fridge 😊
To use it to thicken any recipe, just add a little bit first to see how much you really need it will work almost immediately. But if the recipe has no fat it may take a few more seconds to thicken.

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[fucker]

A couple things the good Chef left out:
1) The darker the roux - the less thickening potential the roux has
2) Roux is generally equal parts fat and flour by weight
3) A good starting formula is 1 lbs (454g) of finished roux thickens about 1 gal (3.8L) of sauce (you can play with this ratio as you gain experience)
4) To avoid lumps, add cold roux to hot liquid or add hot roux to cold liquid (this isn't foolproof, but it helps a lot)
5) After adding a roux to liquid, you'll have to continue GENTLY simmering for 20-30 min to get rid of the starchy taste. Be careful because once the roux is in, there is an increased chance of scorching the bottom of the pot. Stir a lot.

[RueCajun]

Chef, I cannot express how honored I am that you referenced my video. I made the videos during quarantine and stopped due to life and everything going on at the time. Also, as you know, making YT videos feels like you are screaming into the YT abyss and I felt a little discouraged. But you have encouraged me and inspired me to get back at it. Expect some videos soon! Thank you, thank you!

[Meanie]

These are the kinds of fundamental skills that every other cooking channel skips over, but learning how and why to do it radically improves results. As always, thank you for sharing your knowledge with us, chef!

[M-fc]

This cooking channel changed my life. I started watching for the entertainment value. Then after a couple of months my shopping lists changed, my eating habits changed, my taste in food changed, my time and how to use it changed. All that added quality to my life I didn't know I need and want until this chef did it for me. Thank you Jean-Pierre. If I ever visited the States I'll come to Florida to shake your hand (and get some of that balsamic viniegar you keep swearing by in every other video!).

[timmcgowan]

Chef, you never disappoint.
You produce the best cooking shows around.
The world is a tastier place with you in the kitchen.
Thank you.

[lindamoen]

God bless you. I am 72 years old and can never get my turkey gravy thick enough at Thanksgiving . I have been making my own ghee and canning it for 2 years now and this recipe is definitely a God send. Thank you so much you gave made this old lady very happy.

[DaBigRMV]

You know, I followed this recipe about a month ago (as I have with so many others) and I just wanted to say that this roux, clarified butter, and so many other tips have really made a difference in my ability to create outstanding meals for my family.

Thank you so much, Chef!

[jayparry]

I love this guy. I worked in kitchens in the later 90s so it was quite nice they started to show the angry chef that shouts and throws stuff around because thats the reality of a high pressure environment ansd yes a lot of them are like that, its stressful and you need to release now and then. However, it's been done to death now and its great to come back to see someone with such talent expressing the joy of cooking and sharing that experience and wisdom with everyone. Thank You.

[Tx_Dragonfly]

Chef, I have watched many of your videos and I became a subscriber before I had even finished watching the first one. I LOVE your no nonsense attitude, the way you explain things ... everything is phrased simply, how you teach with your own mistakes and I really appreciate dishes your sharing that I had no idea of where to even begin to start ... Much less complete. Thank you so very much.
-Texas Lady

[marlettamcclain]

Loved this video. I had no idea that roux could be made this way or that it needed to be added at the beginning. I feel like I graduated cooking school with this one simple technique. You are God’s gift to those of us who love to cook.

[gregdefleron]

Mama showed me how to cook rue in a pot until the desired color. Black rue took hours. I saw this video and I love your method better. I love your channel. Thank you for sharing your talent and secrets with us. I cook better meals now thanks to your efforts.

[Xubono]

Another vital skill / recipe delivered with such ease and entertainment.

Thank you again Chef Jean-Pierre. The variety and quality of all my homemade meals has vastly improved with your guidance. 🙂👨🏼‍🍳

[jason]

One of the best video's you have done chef. AMAZING... More of these please! Love it. So many others NEVER explain the why's or reasons behind what they do. They either don't want to share their culinary backgrounds, or think we all know "The Tricks". You chef are GREAT because you talk to us in layman's terms, sharing your tricks of the trade. I have learned MORE from your channel about actual cooking than all the others I follow! Thank YOU for helping me be a better chef!

[marcelamcneil]

MAN, THINGS MAY NOT BE RIGHT WITH THE WORLD BUT WHEN I WATCH THIS CHEF THINGS APPEAR TO BE MUCH BETTER, I FEEL ENERGIZED TO DO THINGS IN THE KITCHEN AND THE WORLD SEEMS TO BE ALRIGHT

[dianayoung]

Thank you, Chef. I'm always watching, becoming a better cook by osmosis, or immersion, or emulsion or something... My dad was a country gentleman cook, always watched that old Cajun chef Justin Wilson, always kept black roux in his refrigerator. On winter holiday mornings we would have cheese grits and tomato gravy, his homemade biscuits with local cured ham and red eye gravy. He created recipes too, like Mexican pizza, and egg plant casserole. I learned my joy of cooking from him. My mom also - I wish I could taste her Italian Cream cake again. (It's not Italian, actually Southern, I believe.)😋😛

[solanaceae]

Can't wait to get home and make some of that oven baked roux! I've learned more incredible cooking knowledge watching this channel for 6-months than I did in the over 60 plus years before it. Thank you millions, Chef !!

[dianewhiteoak]

Fab teaching, wish I had had you when I was feeding a large family and doing dinner parties. Now I find you when I am widowed and alone! You are a wonderful man chef Jean Pierre x

[randalltom]

In fifteen minutes, I’ve learned more than the years of cooking shows I’ve watched. “Amazing!” ~ Chef JP

I’ve used there techniques for years. But now I know the reasons to apply these techniques! Bravo JP.

[thegodofpez]

As always, nothing makes me happier on Thursday morning than seeing Jean Pierre pop up in my notification feed. ❤️

[Sniperboy]

I discovered Chef JP when I was in college, so I didn’t have much space or time to experiment with his recipes. Now that I’m back home, I’ve been cooking a ton and his lessons are absolutely invaluable!