A roux is the perfect mixture chefs use to thicken soup, gravy, sauce and other food products of similar textures. We show you how to make three specific types of roux used in the culinary world: white, blond, and brown.
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. (You want it to gently bubble as it cooks. If it is bubbling too vigorously, turn the heat down.)
For a light colored (white) roux, cook until you get a light color (about 4 minutes).
For a medium (blond) roux, continue cooking until lightly browned (about 7 minutes).
For a dark (brown) roux, cook until brown in color (about 12 to 15 minutes). For an even darker brown you can cook it longer.
You can now use the roux to thicken soups and sauces. See notes below for ratio and liquid amounts.
Notes
Note that the time it takes to achieve each roux color is approximate. Watch closely for the color change as you are mixing. 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.
The medium (blond) roux is a good general-purpose roux that you can use for gravy.
Roux ratio is 1:1 fat to flour by weight
Amount to use per 1 cup liquid (use as a general guide):
The darker the roux, the less thickening power it has.
If you are using the roux immediately, this would be the point where you slowly whisk in the liquid you are using and simmer until thickened.
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.