Roux is also a great way to make creamy soup without using cream, turning a soup like tomato bisque thick and creamy concoction. Remove the pan from the heat.Īdd the cheese and stir until it is completely melted. While it’s only one of many ways to thicken a sauce, roux is traditional when making cheese sauces for mac and cheese or Cajun-inspired dishes like Crawfish Etoufee or savory Seafood Gumbo. Keep whisking at least every few seconds to prevent the milk from sticking to and burning on the pan.Īfter 3 to 5 more minutes of whisking, you'll notice the sauce starting to thicken slightly. Then slowly pour in the milk, whisking as you go. Continue to whisk for around 4-6 minutes, or until things begin to thicken. Step 2: Whisk in Milk slowly add milk to the roux, whisking constantly so it doesn’t burn.
Continue whisking - don't stop! - for 2 to 5 minutes until you no longer see any lumps of flour, and the mixture is golden brown. Step 1: Make Roux by this point, you already know the ins and outs of a roux and how to make it (re: above), so we’re going to skip to step 2. Once the butter is melted and starting to foam, sprinkle in the flour, whisking as you go. You want the butter to foam but not bubble or burn. Melt the butter in a heavy saucepan over medium heat.