How To Make And Use A Roux

This video will teach you how to make a roux, a classic fat & flour mixture used to thicken sauces, soups and gravies. The video will also go over some of the guidelines for making a roux, and best practices for incorporating it into a sauce.

[karenbeach]

This was a huge help. I am from Alabama. My Momma had some great recipes, but she wouldn't teach me. Now, she is gone and I have those recipes. Many start with "Make a roux". I was clueless. Thank you.

[mikesimms]

I've watched at least a dozen roux videos - ALL DIFFERENT. steel pan; cast iron pan; low heat; high heat; one to one ratio; 3 to 2 ration; 2 to 1 ratio; use butter; use oil; stir for the rest of your life- and they make you WATCH all the stirring. THIS IS THE BEST ROUX VIDEO ON YOUTUBE. You're clear in your explanations and give all the options.
You then lay out all kinds of rules and procedures. I hope I find more of your videos.
I'm going to "Stella" right now!

[RobertKaufman]

I always want a guide-like video like this one when I look up "how-tos" for cooking. I'm so glad you made this video, it's perfect!

[JacobBurton]

Thanks. Glad you found this video helpful.

[VirginiaBressler]

Thank you so much for this great video.  I made chicken & wild rice soup and using your video, I made the roux - the soup is perfect!

[mbrown]

Wow, A thoroughly informative video in less than 5 minutes! Thank you!!!

[faeryfox]

Just found you in process of looking for a Cajun Roux. What a pleasure. You actually understand what you are talking about. You nailed it I'll have to see what else you have. Thank you so very much for sharing your knowledge.

[warden]

Roux can also be used in béchamel sauce, velouté sauce and hollandaise sauce.

[atuckertucker]

Wow thank you! This is very informative..

[btravenphotos]

This is a DAMN GOOD video tutorial. Thanks.

[johnathanraney]

Thanks for sharing your knowledge. My question is are the general rules when a roux should be used? I know there are many sauces that are made without a roux but can also be made with one. Thank you

[beckygarnett]

Thank you so much! I've always kind of winged it when I make roux and the soups end up not being thick enough...it's nice to find a video with so much complete information, including the correct amounts to add for the consistency you want. My chowder ended up tasting perfect!

[jqtzjvk]

Great videos for understanding the basics which I struggle with. Thanks so much

[SweetUniverse]

I love it. I don't know anything. I'm going to try this out :)

[seymourLlama]

Thanks for the video. I was pouring the cold liquids over the just-made hot roux and wondered why there were lumps, lol.

[mdirtydogg]

Thank you for this exceedingly informative video.

[Dragonslair]

Your roux should be cold and your soup should be warm. or vise versa. The temperature difference should help it incorporate better.

[joannsomers]

Thank you so much for doing this outstanding video. I have viewed all of the ones on YouTube and this one is hands down the best. Regards, Jo Ann

[michaellandry]

Thanks Chef! Very well explained - makes me a novice want to try my luck and without fear.

[gungrave]

Thank you so much this was really helpful ^_^