How to Make a Roux

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Learn how to make a roux - an essential cooking technique for thickening gravies, soups, casseroles and sauces.

Course: Tutorial

Author: Kristin Maxwell

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
salt and pepper

Instructions

In a medium saucepan over medium heat, melt butter.
Add flour and whisk constantly until fully incorporated.
Simmer over low heat for 1-2 minutes to cook the flour. It should be slightly puffed and light in color, and have a nutty aroma. For a darker roux, cook for 3-10 minutes (see notes).
Add liquid (chicken broth, milk, cream, etc), whisking to fully incorporate each addition. Add seasonings and simmer to thicken.

Notes

Stages of a Roux:

White: 1-2 minutes
Blond: 3-4 minutes
Dark: 7-10 minutes

Typically 2 cups of liquid is called for when making a sauce or gravy with this ratio of fat and flour. However, it really depends on what you are making. Thicker sauce will need less liquid while thinner sauces need more. If you're not sure, start with less liquid, then add more as needed to make it thinner.

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