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How to Make a Roux + Video

Roux is an essential thickener in sauces, soups, and casseroles. Watch our video to learn how to make a roux; bookmark the instructions too!

Cook Time
mins
Total Time
4 mins
Servings: 8 servings
Calories: 65 kcal
Course: Condiments
Cuisine: International

Ingredients

  • 1/4 cup butter (or oil, fat drippings)
  • 1/4 cup all purpose flour
  • 1/8 tsp salt
  • dash of white pepper

Instructions

    Cup of Yum
  1. In a medium sauce pan melt equal parts butter and then the flour.
  2. Whisk the flour and butter together and allow to simmer on low to cook the flour.
  3. 1-2 minutes: The lightest (white color) roux will be slightly puffed. It can be used in white sauces like pepper sausage gravy or bechamel sauce. 3 minutes: The light (blond color) roux will be slightly puffed. It can be used in sauces like velouté (chicken stock plus roux). 5-6 minutes: A light brown (peanut butter color) roux is perfect for savory sauces or gravies. 10 minutes: Dark (brown color) roux is great for Creole and Cajun recipes.
  4. Add liquids like chicken of beef stock, milk or wine a little at a time while whisking until smooth after each addition. Add remaining seasonings in recipe and simmer a couple of minutes more.

Notes

  • TIPS:
  • If you want a dark roux for a Cajun or Creole dish use a canola or vegetable oil because it has a higher smoke point than butter and will prevent the mixture from burning.
  • I also use shortening or the incredible “liquid gold” that is bacon fat, extra flavor there!
  • How to Avoid Lumps
  • The roux is the base thickener for any sauce, gravy or soup. Adding 3-4 cups of stock or other liquid will yield a medium consistency when whisked in. Adapt to your liking of more or less. I prefer thicker, which means less stock and add more as you go. You can't go back once it's thinned, BUT you can make more roux and whisk it in to thicken again.
  • The longer a roux cooks, the less thickening power it has.
  • If you want a dark roux for a Cajun or Creole dish use a canola or vegetable oil because it has a higher smoke point than butter and will prevent the mixture from burning. I also use shortening or the incredible “liquid gold” that is bacon fat, extra flavor there!

  • How to Avoid Lumps

    To prevent lumps when adding liquids to a roux, the rule is to always add a cold liquid (milk, chicken stock, wine, etc.) to hot roux. If using a cold roux straight from the refrigerator, whisk it into hot liquids (chicken, beef or vegetable stocks).

  • To prevent lumps when adding liquids to a roux, the rule is to always add a cold liquid (milk, chicken stock, wine, etc.) to hot roux.
  • If using a cold roux straight from the refrigerator, whisk it into hot liquids (chicken, beef or vegetable stocks).

Nutrition Information

Calories 65kcal (3%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 15mg (5%) Sodium 51mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 177IU (4%) Calcium 2mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 65

% Daily Value*

Calories 65kcal 3%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 51mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 177IU 4%
Calcium 2mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.