This roux sauce recipe, also known as white sauce or béchamel sauce, is a classic French sauce that forms the base of many dishes in French cuisine. It’s a simple sauce made from just three ingredients, but its versatility makes it an essential recipe to have in your cooking repertoire.
In this recipe, we will explore the step-by-step process of making a roux sauce, to achieve the perfect texture and consistency. Whether you’re a seasoned chef or a beginner in the kitchen, mastering roux sauce is a fundamental skill that will take your cooking to the next level.
Table of Contents
Ingredients for roux sauce recipe
- Butter
- Flour
- Milk
- Salt
- Pepper
What to serve with roux sauce
Roux sauce can be modified to complement many different dishes. Here are some popular dishes that are often served with roux sauce:
- Gratin dishes, such as potato gratin or cauliflower gratin
- Lasagna and other baked pasta dishes
- Creamy soups, such as broccoli cheddar soup or cream of mushroom soup
- Vegetable dishes, such as creamed spinach or green beans with creamy mushroom sauce
- Macaroni and cheese
- Chicken or fish dishes, such as chicken pot pie or fish pie
- Croquettes or fritters, such as ham croquettes or vegetable fritters
Roux sauce can also be used as a base for other sauces, such as cheese sauce or mushroom sauce, black pepper sauce, and green peppercorn sauce, to name a few.
Occasions to serve roux sauce
Here are some occasions where roux sauce might be a good fit:
Dinner parties: White roux can be used to create elegant dishes like gratins or baked pasta dishes that are perfect for serving at dinner parties.
Holiday gatherings: Roux sauce is a popular choice for holiday dishes like green bean casserole or scalloped potatoes.
Family dinners: White roux sauce is a classic ingredient in comfort food dishes like macaroni and cheese or creamy soups, which make for perfect family dinner options.
Potlucks: White sauce can be used to make crowd-pleasing dishes like croquettes or fritters that are great for bringing to potluck gatherings.
Casual meals: Roux can be used in a variety of everyday meals like vegetable dishes, creamy pasta dishes, or even as a base for gravy.
What to do with leftover roux sauce
Leftover roux sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Here are some ways you can use up roux:
Reheat and serve as a sauce: Roux sauce can be reheated on the stove or in the microwave and served as a sauce with a variety of dishes, such as roasted vegetables or grilled chicken.
Use as a base for another sauce: Leftover roux sauce can be used as a base for other sauces, such as cheese sauce, mushroom sauce, or tomato sauce.
Use as a creamy soup base: Leftover roux sauce can be used as a base for creamy soups, such as potato soup or broccoli cheddar soup.
Use as a binder: Leftover roux sauce can be used as a binder for meatballs, croquettes, or fritters, to add creaminess and help hold the ingredients together.
Freeze for later use: Roux sauce can be frozen in an airtight container for up to 3 months. When ready to use, thaw in the refrigerator and reheat on the stove or in the microwave.
How to store White sauce
To store roux sauce properly, allow it to cool down to room temperature before transferring it to an airtight container. Place the container in the refrigerator and ensure that the lid is tightly sealed. Stored in this way, roux sauce can last for up to 3-4 days in the refrigerator.
If you want to store roux sauce for a longer period, it can be frozen. Allow the sauce to cool down to room temperature before transferring it to a freezer-safe container. Leave a little room at the top of the container to allow for expansion during freezing. Cover the container with a lid and label it with the date before placing it in the freezer. Roux sauce can last up to 3 months in the freezer.
When you are ready to use the roux sauce, defrost it in the refrigerator overnight. It is important to avoid defrosting the sauce on the counter, as this can cause bacteria growth. Once the roux sauce is thawed, you can reheat it on the stove or in the microwave until it reaches the desired temperature.
How to reheat bechamel sauce
There are a few different methods for reheating roux-based sauces, depending on the amount you are reheating and your personal preference. Here are three common methods:
Stove: Reheating roux sauce on the stove is a good option if you have a larger quantity to reheat. Simply place the saucepan with the roux sauce over low heat and stir continuously until it is heated through. Be careful not to let it boil, as this can cause the sauce to separate.
Microwave: If you have a smaller amount of roux sauce to reheat, using a microwave can be a quick and easy option. Transfer the roux sauce to a microwave-safe container and heat it in 30-second intervals, stirring in between, until it is heated through. Be sure to use a microwave-safe lid or cover the container with a paper towel to prevent splatters.
Bain-marie: If you want to reheat roux sauce without the risk of it burning or separating, a bain-marie (water bath) is a good option. Simply place the container with the roux sauce in a larger pot or saucepan filled with hot water. Heat the water over low heat and stir the roux sauce occasionally until it is heated through.
This classic roux sauce can be used as a base for a variety of dishes, such as macaroni and cheese, gratins, creamy soups, and more. So, give it a try and enjoy the extra deliciousness that roux sauce can bring to your meals!
Roux Sauce Recipe
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the flour to the saucepan and stir until the mixture is smooth and bubbly, about 2-3 minutes.
- Gradually add the milk, whisking constantly to prevent lumps from forming.
- Cook the sauce, stirring frequently, until it thickens and comes to a boil, about 5-7 minutes.
- Reduce the heat to low and continue to cook the sauce, stirring occasionally, for another 2-3 minutes to ensure that the flour is cooked through.
- Season the sauce with salt and pepper, to taste.
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