The secret of almost every grandmother or housewife is that special something in their sauces. A roux is usually the basis of the sauce. Therefore, we have a guide to making a roux.

So that you can conjure up a sauce for your dish or you want to refine your sauce, you can make a roux. Because this is quick and easy without many ingredients.

Preparation of the roux

The preparation is simple and easy to remember. Because all you need is fat, such as butter, margarine, or oil. Butter tastes best in the roux. You will also need flour and some broth. You can use vegetable or beef broth, depending on your preference. Then you proceed as follows. Also, note the delicious recipe for homemade Bolognese sauce.

Make roux as a base for any sauce

After making the roux you have a harmonious basis for your sauce. You can then use it in its pure form as a sauce. Because this already tastes very delicious thanks to the butter and broth. In addition, you can refine them. To do this, stir your normal sauce into the roux and then refine it with spices and herbs as usual. Also, note useful tips for drying herbs.

Make different variations yourself

The usual roux is rather light. However, you can also make a dark version of the roux. You just have to let the sweat toast a little longer. Because the longer you heat it, the darker it gets. And the lighter you want them, the sooner you have to add the liquid. It’s a bit difficult to make the dark sauce at first, as it can easily burn.