Lessons > How to Make Roux

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Lesson Overview

Roux is one of the essential building blocks in cooking and is made by cooking fat and flour together.

Roux is used to thicken liquids to make wonderful soups, stews and sauces. It is also used to thicken stock when making velouté and milk or cream when making béchamel.

Many home cooks have likely made a roux at one point or another but have not recognized that they have done so; nor do they understand roux’s full potential in the kitchen.

In this lesson, you will learn what roux is. You will learn how to make a white, blond and brown roux and the differences between them.

Knowing how to make a roux and determining how far to cook it opens up a world of sauces and dishes. Once you learn how to properly make this important building block, you will be able to create a variety of sensational soups, stews, gravies and silky sauces.

Lesson Objectives

At the end of this lesson you'll be able to:
  • understand what roux is and why its important in cooking
  • identify the key ingredients in roux
  • differentiate between white, blond and brown roux
  • explain the key techniques in making each type of roux
  • make roux and experiment with its thickening properties

Course Syllabus

START: Watch Lesson Platform Tour
1. Introduction: How to Make Roux 2 mins
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2. Complete Your Self Assessment 2 mins
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3. What is Roux? 3 mins
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4. How to Make White Roux 20 mins
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5. How to Make Blond Roux 1 min
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6. How to Make Brown Roux 20 mins
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7. Practice Activities & Recipes 60 mins
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8. Lesson Quiz 15 mins
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Finish Line 2 hrs 3 mins Total Time

Practice Recipes

A few of the practice recipes you'll learn in this lesson.

Prerequisites & Related Lessons

Please consider these additional lessons to support your learning and discovery. Some of these lessons are prerequisites that may help contextualize what you are learning and form a baseline of knowledge and skill. Other lessons are related and may help you explore next steps or dive deeper on a learning topic.
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What People Are Saying

Josh G "This site is great, very comprehensive, clean crisp interface. I like getting the knowledge in a very concise general format and being able to then apply it to the ingredients i want to work with rather then getting a recipe and having to follow it to the letter in order to gain an understanding of the process, techniques, and methods." Josh G. ★★★★★

Students

1,162 students from beginner to advanced have completed this lesson from 76 countries.