Spanish Phrase
¿Cómo hago un roux básico?
Meaning
The speaker is asking for the steps to prepare a basic roux, the foundational thickening agent made from equal parts fat (usually butter) and flour. It’s a staple in many sauces, soups, and stews.
When to use
Use this question in a kitchen, cooking class, or when watching a recipe video and you need clarification on the roux technique. It’s also handy when chatting with a Spanish‑speaking chef or food‑blogger.
✦Grammar Breakdown
¿Cómohagounrouxbásico?
¿Cómo?
Interrogative adverb meaning 'how', used at the start of a question.
hago
First‑person singular present of the verb *hacer* (to do/make).
un
Indefinite article for masculine singular nouns.
roux
A borrowed French noun (pronounced /ru/) meaning a mixture of fat and flour used as a thickener.
básico
Adjective meaning 'basic' or 'fundamental', placed after the noun it modifies.
🗨In Conversation
¿Cómo hago un roux básico?
How do I make a basic roux?
Calienta una cucharada de mantequilla, añade la misma cantidad de harina y revuelve sin parar hasta que tome un color dorado.
Heat a tablespoon of butter, add the same amount of flour, and stir continuously until it turns a golden color.
✕Common Mistakes
¿Cómo yo hago un roux básico?
Learners sometimes use *hago* for 'I do' but forget the subject pronoun; in a question it’s fine, but avoid adding *yo* (e.g., *¿Cómo yo hago…?*) which is ungrammatical.
¿Cómo hago un rou básico?
Spelling the borrowed word as *rou* or *roux* with an extra *s* is common; keep the French spelling *roux*.
¿Cómo hago un básico roux?
Placing the adjective before the noun (*básico roux*) sounds unnatural in Spanish; the adjective should follow the noun.
↔Alternatives
¿Cuál es la forma de preparar un roux básico?
What is the way to prepare a basic roux?
¿Me puedes enseñar a hacer un roux básico?
Can you teach me how to make a basic roux?
¿Cómo se hace un roux sencillo?
How is a simple roux made?
Cultural Tip
Roux originates from French cuisine but is widely used in Spanish‑speaking kitchens, especially for béchamel sauce, paella sofrito, and Latin American stews. In Spain, you’ll often hear it called *roux* or *rou* and it’s typically made with butter, whereas in many Latin American homes olive oil is preferred for a lighter flavor.