Follow these steps for perfect results
flour
all-purpose
margarine
melted
Gather equal amounts of flour and margarine.
Melt margarine in a saucepan over medium heat.
Once melted, add all the flour to the melted margarine at once.
Continuously cook and stir the mixture over medium heat for approximately 5 minutes.
Continue cooking until the roux reaches the desired color and consistency. For a lighter roux, cook for less time; for a darker roux, cook longer, but be careful not to burn.
Expert advice for the best results
Adjust cooking time based on the desired color of the roux.
Whisk constantly to prevent burning.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator for a few days.
Typically incorporated into another dish, so presentation depends on the final dish.
Serve as a base for béchamel sauce.
Use as a thickening agent for gravy.
A buttery Chardonnay complements the richness of the roux.
Discover the story behind this recipe
Essential in classic French cuisine
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