How to make a roux

different stages of roux shot from above

Learn how to make a roux like a pro! This classic French technique uses equal parts fat and flour to create a smooth, flavorful base for sauces, soups, and gravies. From white roux for creamy sauces to dark roux for gumbo, this step-by-step guide shows you how to cook your roux to the perfect color and flavor every time.

Course sauce, Soup

Cuisine French

Cook Time 5

Total Time 5

Servings ounces

Calories 157kcal

Author Elizabeth Marek

Ingredients

4 Tablespoons butter or fat of your choice
½ Cup flour

US Customary - Metric

Instructions

Melt the butter in a skillet or dutch over over medium heat until it's melted
Sprinkle your flour over the butter while mixing continuously in a figure 8 motion until all the flour is absorbed. Cook for 30 seconds to 1 minute.
Continue cooking and stirring for another minute until the roux bubbles and begins to give off a lovely nutty aroma.
At this point the roux is perfect for most sauces and gravies. See below for more info on how long to cook your roux.
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, 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 milk chocolate, this roux has less thickening power but a deeper, nuttier taste. A brown roux is a good choice for rich gravies, 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 of cooking over medium heat, 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.

Video

Notes

- 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, 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 milk chocolate, this roux has less thickening power but a deeper, nuttier taste. A brown roux is a good choice for rich gravies, 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 of cooking over medium heat, 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.
- 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.

Nutrition