How to make a roux

Knowing how to make a roux is one of those kitchen basics that home cooks absolutely need to master. A good roux is the secret to silky white sauce, creamy soup, rich cheese sauce, homemade gravy, or even the deep, flavorful base of a New Orleans gumbo. Once you understand the different types of roux and what they’re used for, you’ll realize it’s the best way to build flavor and texture into your favorite dishes.

My inspiration

I remember the first time I burned a roux. I was standing over a hot pan with a wooden spoon, convinced I could “wing it,” and before I knew it, my white roux had turned into something that looked like caramel color and tasted like regret. That was the day I decided to really learn the varieties of roux—from the pale blonde roux that makes the creamiest béchamel sauce, to the dark roux that gives gumbo its nutty aroma and deep flavor.

For years, I stuck to making simple roux for chicken alfredo sauce, soup, or gravy without thinking too much about it. It wasn’t until I took a cooking class in New Orleans that I really understood just how deep and complex a roux could be. We made gumbo at the New Orleans School of Cooking, and I’ll never forget tending that roux with a special flat-edged spoon until it turned a deep golden brown. The flavor was unlike anything I’d tasted before—rich, nutty, and layered. That experience taught me that making a roux isn’t complicated, but knowing what you want your end result to be makes all the difference in creating the perfect base for whatever you’re cooking up.

What is a roux?

At its core, roux is a simple combination of flour and fat cooked together into a thick paste. The traditional roux ratio is equal parts fat mixture (butter, clarified butter, vegetable oil, bacon grease, or even animal fat) and wheat flour.

This combination gets cooked in a hot pan until the raw flour taste is gone, and the flavor of the roux develops into whatever you need for your finished dish.

The type of roux you make depends on the cooking time, desired color, and what you’re using it for. A good roux will not only add great flavor but also act as a thickening agent when mixed with a hot liquid like chicken stock, milk, or cream.

Varieties of roux

Here’s a breakdown of the different roux types and their uses:

• White Roux – Cooked just a few minutes over medium-low heat until it forms a thick paste. This type of roux has the most thickening power and is often used in creamy sauces like béchamel sauce or white sauce. It’s also the base for sausage gravy. The key here is to cook long enough to lose the taste of raw flour but not long enough to add color.
• Blond Roux (or Blonde Roux) – After a few more minutes of cooking on medium heat, the roux takes on a light golden color, similar to the color of peanut butter. This roux develops a slight nutty flavor but still has plenty of thickening power. It’s often used for pan sauces, creamy soups like my gnocchi soup, and cheese recipes where you want both body and a bit of flavor.
• Brown Roux – Cooked until it turns medium brown or the color of peanut butter, this roux has less thickening power but a deeper, nuttier taste. A brown roux is a good choice for rich gravies like chicken gravy or turkey gravy, flavorful bases for stews, or a roux sauce served with meats.
• Dark Roux – This is the roux you’ll find in traditional French cuisines and New Orleans gumbo. Cooked for many minutes over medium heat, until it turns dark brown and develops a nutty aroma with hints of caramel. Darker roux has less thickening power, but what you lose in texture, you gain back in bold, complex flavor.

How to make a roux step-by-step

1. Choose your fat. Equal parts of butter are classic, but vegetable oil, canola oil, clarified butter, rendered fat, or even bacon grease are all good choices. Remember: clarified butter and oils have a higher smoke point, while regular butter has milk solids that can brown quickly.
2. Heat your fat. In a Dutch oven, small saucepan, or heavy-bottomed pot, melt tablespoons of butter or warm oil over medium heat. Use medium-low heat if you’re nervous about burning it.
3. Add the flour. Stir in equal parts of flour, usually measured in tablespoons of flour, whisking quickly to form a smooth, thick paste. Use a rubber spatula or wooden spoon to scrape the bottom of the pot and prevent burning.
4. Cook to the desired color. Keep stirring so the flour cooks evenly. The cooking time depends on the type of roux you want: just a couple of minutes for a white roux, 5–7 minutes for a blond roux, longer for a medium brown, and up to 20–30 minutes for a dark brown roux. Pay attention to the flavor of the roux—the nutty taste and aroma will guide you.
5. Add your liquid. Slowly whisk in a cup of liquid (milk for a cheese sauce, chicken stock for homemade gravy, or cream for creamy sauces). Always add cold liquid to a hot roux or hot liquid to a cold roux—this is the best way to prevent lumps and ensure a smooth sauce.

Tips and tricks for success

• Store extra roux in ice cube trays so you can toss small amounts into pan sauces or creamy soup later.
• If your roux burns and sticks to the bottom of the pan, start over—burnt roux will ruin the finished dish.
• Use sweet rice flour or gluten-free flour as a substitute for wheat flour if needed.
• Remember that darker roux has less thickening power, so you may need more roux for the same effect.
• A cold roux whisked into a hot liquid can work just as well as a hot roux with a cold liquid. Both techniques give you a smooth sauce.

Final thoughts

How to make a roux isn’t just about technique—it’s about building flavor for your favourite recipes. Whether you’re going for a pale white sauce, a silky cheese sauce, or a rich gumbo base, the color of the roux sets the tone for the finished dish. Start with equal parts of oil or butter and flour, adjust your cooking time to reach the desired color, and let the flavor of the roux transform your cooking.

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