This post on How to Make a Roux was designed after using this roux for a Lemon Turkey Rice Soup I was making. I have written before about making a roux and that was for a cheese sauce for my Macaroni N Cheese. I think as a cheese sauce or as a bechamel is the way in which we think to use a Roux most often. A roux is such a good base that adds such good depth and creaminess to your dish.
For this soup, this roux added great texture to the soup. I really like soup but often a soup that is mostly broth is not as satisfying for me. The basic roux begins with melted butter and then flour added. The way the roux varies, then, is milk or cream to make a bechamel or a cream sauce. In this case, the roux is thickened by using the stock you have created with your soup.
Butter and flour – add equal parts – 3 tablespoons each.
The butter is fully incorporated into the flour.
Then, the stock is added a little at a time.
This step is repeated but only after the roux has absorbed all the liquid.
Keep adding stock until the roux becomes creamy as it below.
The usual test is to dip your spatula in the roux and see if the roux adheres to it. The roux should dip slowly off the spatula or when you swipe your finger across the spatula, only the spot that you swiped should come off.
Now a picture showing you how the soup was thickened up.