Comment faire un roux

Valable quand

• Fat and flour are weighed in a 1:1 ratio.
• The pan is over medium heat.
• The mixture is whisked constantly so the flour cooks evenly.
• The target is a light blond roux for gravy or a béchamel base.

À quoi ça doit ressembler

Ce qu'il te faut

• About 25 g butter or other fat
• About 25 g all-purpose flour
• Kitchen scale
• Small heavy-bottomed saucepan
• Whisk
• Warm liquid for the sauce

Étape par étape

1. 1

   Melt 25 g fat in the saucepan.

   • Matériel: Small heavy-bottomed saucepan and whisk.
   • Chaleur: Medium heat.
   • Temps: About 1 minute.
   • Aspect: The fat is liquid; butter may foam lightly.
   • Si ça tourne mal: Brown spots — remove from the heat and start with fresh fat.
   • Prêt quand: The fat is fully melted without browning.

2. 2

   Whisk in 25 g flour and keep whisking constantly.

   • Matériel: Whisk.
   • Chaleur: Medium heat; lower it if color develops quickly.
   • Temps: 1–2 minutes.
   • Aspect: At first it smells of raw flour; then lightly nutty. It bubbles gently and stays pale.
   • Si ça tourne mal: Dark flecks or a burnt smell — discard it; burnt flour cannot be rescued.
   • Prêt quand: A light blond, cohesive paste with no dry flour.

3. 3

   Take the pan briefly off the heat. Whisk in a little warm liquid at a time, making the mixture smooth before each addition.

   • Matériel: Whisk and warm liquid.
   • Chaleur: Off heat for the first additions; then low to medium.
   • Temps: 2–4 minutes, depending on the amount of liquid.
   • Aspect: The mixture first thickens, then gradually becomes smooth and looser.
   • Si ça tourne mal: Lumps — stop adding liquid, remove from the heat and whisk smooth before continuing.
   • Prêt quand: The liquid is incorporated with no visible flour lumps.

Si ce n'est pas comme prévu

• Raw flour taste

  cook the roux for 1–2 minutes, until the smell changes from raw flour to lightly nutty.

• Too dark or burnt

  use lower heat; discard and restart if it smells burnt.

• Lumps after adding liquid

  remove from the heat, stop pouring and whisk smooth before adding more.

• Very thick or dry paste

  check the 1:1 ratio by weight; do not add extra fat by eye.

Sécurité alimentaire

Hot fat can burn skin. Keep la poêle steady and whisk without splashing.