How to Make Roux Without Butter or Oil: Alternative Methods and Ingredients

Making a roux is an essential technique in cooking, providing a smooth and rich thickening agent for sauces and stews. However, traditional roux preparation often involves butter or oil, which may not be suitable for all dietary needs. Here, we explore alternative methods to create a roux without butter or oil, ensuring you can achieve the perfect consistency and flavor in your recipes.

Using Flour and Broth or Water

One simple and effective method is to use equal parts flour and broth (vegetable, chicken, or beef) or water.

Ingredients

Equal parts flour and broth or water

Method

HEAT the broth or water in a saucepan over medium heat. WHISK in the flour, stirring constantly to avoid lumps. COOK the mixture for several minutes until it thickens and reaches your desired color (light, medium, or dark roux).

Using Flour and Non-Dairy Milk

For those with specific dietary requirements, such as vegan or dairy-free diets, using non-dairy milk is a great alternative. This method involves equal parts flour and non-dairy milk (almond, soy, or oat).

Ingredients

Equal parts flour and non-dairy milk (almond, soy, or oat)

Method

HEAT the non-dairy milk in a saucepan. SLOWLY whisk in the flour, ensuring there are no lumps. CONTINUE to cook and stir until the mixture thickens.

Using Vegetable Puree

A more creative approach is to use pureed cooked vegetables mixed with flour. This method adds a unique flavor and texture to your roux.

Ingredients

Pureed cooked vegetables (carrots, potatoes, etc. ) Flour

Method

Cook and puree the vegetables until smooth. COMBINE the vegetable puree with flour, stirring to incorporate. HEAT the mixture, stirring constantly until it thickens.

Using Cornstarch

For a quick and easy roux alternative, cornstarch can be mixed with liquid (broth, water, or non-dairy milk). This method is faster and more straightforward.

Ingredients

Equal parts cornstarch and liquid (broth, water, or non-dairy milk)

Method

MIX equal parts cornstarch and cold liquid to create a slurry. HEAT the remaining liquid in a saucepan and slowly add the slurry while stirring. COOK until the mixture thickens.

Note that cornstarch will give a different texture than a traditional roux.

Tips for Making Roux Without Butter or Oil

While these alternative methods offer flexibility, there are a few things to keep in mind to ensure success:

Cooking Time: The cooking time will be shorter than traditional roux because you're not browning fat. Keep a close eye on the mixture to prevent burning. Flavor: You may want to add seasonings or aromatics like garlic or onion powder to enhance the flavor since you're not using butter or oil.

In addition, you can use oil or another fat (vegetable, olive, or even bacon fat) as an alternative to butter. Heat the oil in a pan over medium heat, then gradually add an equal amount of flour, stirring constantly to create a smooth paste. Cook the mixture for a few minutes until it reaches your desired color. This method may slightly alter the flavor and color of the roux, but it is still a reliable option.

With these methods, you can adapt your cooking to suit various dietary needs while achieving the rich and comforting texture of a traditional roux. Whether you're a skilled chef or just starting out, these alternative methods will make your cooking more versatile and enjoyable.