I get a lot of questions about how to make a proper roux for my gravies, gumbos, and étouffées, so today I thought we’d tackle the topic together! Making a roux ain’t anything fancy or new boos, but it’s one of those kitchen basics that shows up in a whole lotta good food. Let’s break it down.
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How To Make A Roux
Step 1: Heat the butter or oil in a large, heavy bottomed pot or pan over medium heat. Do not exceed medium heat or you’ll risk burning the roux. Stir in the raw flour.
Step 2: Stir constantly! I like to use a whisk but you can use a wooden spoon if you’d like, just about anything will get the job done. The oil and flour will combine to form a liquid slurry. If you don’t keep stirring, it will start to burn. Once done, you can begin to slowly add in your liquid. Whisk while you do so!
PRO TIP: There are different types of roux, and the only thing that separates them is how long you cook it. As the flour and fat cook, the color deepens, and each shade has its own purpose. Here’s a quick breakdown of the four main stages of this easy roux:
Light (White) Roux: Ready in about 2-3 minutes. Slightly puffed, barely golden, and smells buttery. It’s great for simple sausage gravies or cheese roux sauce for mac and cheese.
Blonde Roux: Cooks 3-4 minutes. Looks like coffee ice cream and has a bubbly texture. Perfect for light sauces like bechamel or creamy soups.
Caramel Roux: After 5-6 minutes it turns peanut butter brown. This one’s made for gravies and deeper flavored sauces.
Dark Roux: Deep brown, almost like chocolate. Takes 7-8 minutes and is the go-to for étouffée and other Cajun dishes. It is also the best roux for gumbo!
NOTE: These times are based on equal parts butter and flour (½ cup each). If you change the ratio, your timing will shift too. As a rule of thumb, roux darkens every 1-2 minutes, so stay close and keep that whisk movin!
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How to Make a Roux
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1/2 cup butter or oil
- 1/2 cup flour
Instructions
- Heat the butter or oil in a large, heavy bottomed pot or pan over medium heat. Do not exceed medium heat or you’ll risk burning the roux. Stir in the raw flour.
- Stir constantly! I like to use a whisk but you can use a wooden spoon if you’d like, just about anything will get the job done. The oil and flour will combine to form a liquid slurry. If you don’t keep stirring, it will start to burn.
- Watch out for what you’re looking for:Light (White) Roux: Ready in about 2-3 minutes. Slightly puffed, barely golden, and smells buttery. It's great for simple sausage gravies or cheese roux sauce for mac and cheese.Blonde Roux: Cooks 3-4 minutes. Looks like coffee ice cream and has a bubbly texture. Perfect for light sauces like bechamel or creamy soups.Caramel Roux: After 5-6 minutes it turns peanut butter brown. This one's made for gravies and deeper-flavored sauces.Dark Roux: Deep brown, almost like chocolate. Takes 7-8 minutes and is the go-to for étouffée and other Cajun dishes. It is also the best roux for gumbo!Varying recipes will require different stages. Determine what color you’re looking for and keep a close eye. Once done, you can begin to add in your liquid slowly. Whisk while you do so!
Notes
- Use a heavy-bottomed pan. Thin pans heat unevenly and will burn your roux before it even gets going.
- Stick to medium heat. High heat will toast the flour too fast and throw off the flavor.
- Stir nonstop. Seriously, boos! A good roux needs constant movement to keep it from burning or clumping.
- Watch the color. For a basic roux recipe, decide which stage you’re going for and stop cooking once you hit the right shade. Here’s a quick timing guide: light (2-3 min), blonde (3-4 min), caramel (5-6 min), dark (7-8 min).
Nutrition
Recipe Help
Throw it away and start over, boo. Burnt roux will ruin whatever you are making.
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The first one I made turned out like a growing monster. It just kept getting puffier and bigger. I had used too much flour. I had to get rid of it. It literally scared me, and I had to dump it! I have learned how to do it now but that first time was really scary!
I have a casserole that says to melt butter and add onions. Once the onions are translucent, then add flour to max roux. It ends up being a thick clump. But it does smooth out when adding broth. Any suggestions?
Thanks
Thank you so much for the easy walk-through! I still remember my first roux disastour! lol
easy to make roux. thanks for the tips to nail it the first time
I love how you broke down the different stages! Such a versatile ingredient in the kitchen and so many great tips to help make the roux perfect.
Yes! Roux is a key ingredient in so many things. I won’t make a homemade mac and cheese without it.
very informative post on the making of a roux. Thanks for sharing.