How to Make a Roux

What is Roux?

A roux is the perfect mixture of fat and flour that chefs use to thicken soup, gravy, sauce and other food products of similar textures. There are three specific types of roux used in the culinary world: white, blond, and brown. These types are used for different textures and flavors.

Roux Ratio

Maintaining a roux ratio of 1 part fat to 1 part flour by weight will make for a successful sauce, gravy, or soup.

Ingredients & Tools

For a roux you simply need equal parts fat and flour. We are using butter for this recipe but you can also use bacon grease or cooking oil.

• 3.5 ounces (100 grams) butter
• 3.5 ounces (100 grams) flour
• Saucepan or frying pan
• Whisk or wooden spoon

Step #1. Melt the Butter

Heat a pot to medium heat and melt the butter in it.

Step #2. Add Flour

Add the flour to the butter and mix well. Stir constantly while the flour gets cooked. (You want it to gently bubble as it cooks. If it is bubbling too vigorously, turn the heat down.)

The mixture will start out thick and dry and eventually become more liquidy as it cooks.

For a White Roux

For a light colored roux, cook until you get a light color (about 4 minutes).

USES: White roux is ideal for bechamel sauce, cheese sauce and other light sauces.

For a Blond Roux

For a medium (blond) roux, continue cooking until lightly browned and nutty smelling (about 7 minutes).

USES: Medium roux is ideal to thicken chicken or vegetable stock and gravies. It will add a little more flavor than white.

For a Brown Roux

For a dark (brown) roux, cook until darkly browned (about 12-15 minutes). For an even darker brown you can cook it longer.

USES: Dark roux has a toasted flavor, so it’s ideal for beef stock.

How to Use it

You can now use the roux to thicken soups, sauces, gravies and stews. If you just made the roux and it is hot in the saucepan:

1. slowly whisk in the liquid that you will be using for the sauce
2. simmer until thickened (make sure you check out how much roux to use below first)

It's that simple!

If you are using the roux at a later time and it is cold or room temperature, simply whisk it into the simmering sauce until it thickens.

This basic recipe is excellent for:

• gumbo
• stew
• beef gravy
• Southern tomato gravy
• gravy for ham
• a potato soup or chowder
• Creole Shrimp Étouffée
• béchamel
• espagnole
• hardy cheese sauce or a filling mac and cheese

How Much Roux to Use Per 1 Cup Liquid?

This table below outlines generally how much roux to use per 1 cup of liquid based on how thick you would like the soup or sauce to be. You can use it as a general guide.

Tips

Mastering this quick technique for developing a thickening agent will step your food game up a notch, putting your dishes on par with your favorite restaurants.

• Some tips and tricks for making and keeping a delicious roux include making it with patience. Roux must be combined and stirred well. That mixing should be continued as flour is very gradually added to prevent clumping.
• Note that the time it takes to achieve each roux color is approximate. Be vigilant as you watch the colors turn for the type of roux you would like to achieve.
• Also note that the less flour and fat you use, the quicker it will cook.
• When adding a liquid to a roux, it should be added slowly and constantly whisked.

Storage

If you aren't using the roux immediately, you can store it in the fridge for up to 6 months or in the freezer for up to 1 year in an air tight container. Thaw in the fridge.