How to Make A Roux (Easy Roux Recipe

Sauce whisk set inside a skillet filled with dark brown roux.

5 from 3 votes

How to Make A Roux (Easy Roux Recipe

Roux is an essential thickening agent made from a simple mixture of flour and fat. With this easy roux recipe, learn to make roux like a pro and use it to make soups, stews, sauces, and more!

Prep Time5

Cook Time5

Total Time10

Course: How-to, Sauce

Cuisine: French

Keyword: Cajun, French, How to Make A Roux, Roux, Roux Recipe

Servings: cup

Author: Jessica Randhawa

Ingredients

2 ounces unsalted butter 4 tablespoons
2 ounces all-purpose flour scant 1/2 cup

US Customary - Metric

Instructions

Melt the fat (in this case, butter). Melt 2 ounces of unsalted butter (4 tablespoons) in a heavy-bottomed pan or cast iron skillet set over medium to medium-low heat.
Add the flour. As soon as the butter melts, add 2 ounces of all-purpose flour (scant 1/2 cup) and immediately stir with a wooden spoon or metal spatula until the flour has fully absorbed the butter, creating a thick paste, approximately 30 seconds to 1 minute.
Cook the flour. Continue to cook, stirring continuously, until smooth, slightly thickened, and tiny bubbles start to form, an additional 30 seconds to 1 minute. At this point, you have a white roux.
Continue cooking to the desired color. Continue whisking and stirring the roux until the desired doneness (color) is reached. See note below.

Notes

Cooking Time: The total cooking time will vary depending on the stage roux you plan to make.

White: About 4-5 minutes
Blonde: 15-20 minutes
Brown: 30-35 minutes
Dark Brown: 45+ minutes

Roux can be refrigerated in an airtight container for up to 30 days or frozen for up to 6 months. Frozen roux should be thawed in the refrigerator overnight or gently reheated over low heat, stirring constantly.

Nutrition