How To Make a Roux (And Easy Gravy Recipe)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
12 servings
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Calories
87 kcal
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Course
Condiments
How To Make a Roux (And Easy Gravy Recipe)
Description
Starting with melting butter over medium-low heat, flour is added and whisked consistently until a smooth paste forms. The roux can be cooked to varying degrees — white, blond, brown, or dark — each ranging from a few minutes to up to 30 minutes depending on desired color and flavor, with color being the best guide rather than strict timing.
For the gravy, cold milk or broth is slowly added to the roux while whisking to avoid lumps, achieving a smooth sauce that thickens as it heats. Salt and black pepper provide final seasoning.
This technique allows flexible sauce making to suit soups, stews, or gravies using different liquids and thickness preferences. For gluten-free options, alternative flours like cornstarch, arrowroot, or rice flour can substitute the all-purpose flour with a similar 1:1 ratio with butter, though ratios may vary with different ingredients.
Ingredients
- 1/2 cup butter
- 1/2 cup flour
To Make Gravy
- 6 cups milk or broth
- salt
- black pepper
Instructions
- In a medium-sized sauce pan melt butter over medium to medium-low heat.
- When butter has melted, add flour and whisk until smooth.
- Continue whisking until desired stage/color is reached.
- White: appx. 2-5 minutesBlond: appx. 4-8 minutesBrown: appx. 8-15 minutesDark: appx. 15-30 minutes. (Note: It's always better to go by COLOR rather than TIME... these are just estimates to help with prep and planning)
To Make Gravy:
- Add cold liquid a little at a time, whisking constantly, until desired consistency is reached. Season with salt and pepper to taste.
Notes
- Gluten-free roux substitutes include cornstarch, arrowroot, rice flour, or other gluten-free flours in a 1:1 ratio with butter.
- The preferred roux ratio here is equal parts butter and flour to avoid clumping and ensure good browning.
- Roux can be added to liquid or liquid added to roux for thickening, typically for soups, stews, chowders, or gumbo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 68mg | 3% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 236IU | 5% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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