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3 colors of roux in ramekins on white wooden background.

How to Make a Roux

A roux is the perfect mixture chefs use to thicken soup and other food products of similar textures. There are three specific types of roux used in the culinary world: white, blond, and brown.
Course Sauce, Soup, Thickener
Cuisine French
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 8 tablespoons
Calories 134kcal
Author Joss D


  • Saucepan
  • Whisk or wooden spoon


  • 3.5 oz. (100 gr.) butter
  • 3.5 oz. (100 gr.) flour


  • Heat a pot to medium heat and melt the butter.
    Butter melting in a frying pan.
  • Add the flour to the butter and mix well. Stir constantly while the flour gets cooked - you can make this in 3 colors depending on the sauce or plate you’ll make afterwards.
    Flour and melted butter in a frying pan.
  • For a light colored (white) roux, cook until you get a light color (about 4 minutes).
    White roux in a frying pan.
  • For a medium (blond) roux, continue cooking until lightly browned (about 7 minutes).
    Blond roux in a frying pan.
  • For a dark (brown) roux, cook until browned (about 12 to 15 minutes).
    Dark roux in a frying pan.
  • You can now use the roux to thicken soups and sauces.
    3 colors of roux in ramekins on white wooden background.


Note that the time it takes to achieve each roux color is approximate. Watch closely for the color change as you are mixing.


Calories: 134kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 89mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 310IU | Calcium: 5mg | Iron: 1mg