Brown and dark roux are typically runnier in consistency and have less thickening properties than white or blond roux. Dark roux is cooked longer, about 8 to 15 minutes, and is commonly used in Creole and Cajun cuisine to flavor dishes such as gumbo or jambalaya. Brown roux is classically used in perfect gravies. Cook and stir the sauce until it has thickened and bubbled a couple of times over medium heat. After thoroughly mixing the cornflour and water, add them to your sauce. The amount of cornflour or flour is the only variation in thickening sauces. A roux starts to brown after about 6 or 7 minutes. A further one minute should be added to the cooking time for the flour.

The longer the roux is cooked, the darker in color it gets and the more its toasty, nutty aromas and flavors will come out. Add 1/4 cup of flour and cook, stirring, for 1-2 minutes or until the mixture starts to bubble.

White roux is used to thicken sauces such as béchamel, cheese sauces and white gravy, as well as creamy soups and chowders.īrown and dark roux are cooked for longer and have more flavor. The lightest (white color) roux will be slightly puffed. Whisk the flour and butter together and allow to simmer on low to cook the flour 1-2 minutes. In a medium sauce pan melt equal parts butter and then add the flour. Like the tip above, this helps the cheese to heat evenly. Warm the milk in a saucepan or microwave in measuring cup for 1 minute on high. Ensure the cheese is fully melted and integrated into the sauce before adding the next half cup. White and blond roux are cooked for just enough time to eliminate the raw taste of the flour, but not so long that the roux starts to brown, about 3 to 5 minutes. Rather than dumping it all in at once, add your cheese in smaller amounts, like a half a cup at a time. Different types of roux result depending on how long you cook the flour and fat the type of roux youll make depends on whether you need it to act more as a thickening agent or to impart flavor. There are several categories of roux: light roux, brown roux and dark roux.

Make a roux for cheese sauce