This Roux Recipe is a Must for Home Cooks! (2024)

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This easy roux recipe will help you make delicious dishes like creamy soups or mac and cheese with ease.

This Roux Recipe is a Must for Home Cooks! (1)

A roux is the base for some of your favorite dishes like sauces, gravies, and soups, so knowing how to make it is an essential tool for any cook.

A roux is a common technique in French cuisine that adds flavor, texture and a beautiful golden color to hearty dishes like sauces and stews—and making it couldn’t be easier.

Whether you’re making gumbo, sausage gravy or trying your hand at homemade macaroni and cheese, mastering the art of making a roux will not only help upgrade your meals – it could also open the doors for more crafting delicious dishes.

Making the perfect roux might seem intimidating but with the right ingredients and techniques, anyone can master this technique.

This Roux Recipe is a Must for Home Cooks! (2)

What is a Roux Used for?

A traditional roux is a combination of equal parts fat (usually butter) and all purpose flour that is cooked together before adding liquid. This mixture thickens the liquid it is added to, creating a creamy sauce or gravy. The longer the mixture cooks, the darker and more flavorful it will become.

How to Make a Roux?

Making a roux might seem intimidating but with the right ingredients and techniques, anyone can master this technique. Start by melting butter over medium heat and then whisking in an equal amount of flour until combined.

Continue cooking and stirring until the desired color of your roux has been reached—the longer it cooks, the darker it will become. Once your desired color has been achieved, add whatever broth or sauce you need to create your dish!

See Also: Best Soup Recipes | Pork Stew Recipe | Mini Pot Pies | Buttermilk Biscuits

This Roux Recipe is a Must for Home Cooks! (3)

Simple Roux Recipe

Ingredients

  • ¼ cup unsalted butter
  • ¼ cup flour

In a saucepan, melt the butter on low heat.

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Whisk in the flour until smooth.

This Roux Recipe is a Must for Home Cooks! (5)

Bring to a bubble for about 1-2 minutes of cooking, while continuously mixing, until the roux has thickened.

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The next step is to slowly whisk your homemade roux into liquids (like cream, milk or broth) before adding other ingredients like vegetables or proteins if necessary.

Getting the Roux Color Right

Once everything has been combined, reduce the heat slightly and continuously stir with a spatula or wooden spoon while keeping an eye on the color of your roux. There are 3 types of roux.

A white roux should cook for about four minutes; blonde roux should cook for seven minutes; dark roux should cook for fifteen minutes or longer. The longer your type of roux cooks, the nutty aroma will be enhanced.

Remember that once your roux reaches its desired color, remove it from the heat immediately as it will continue cooking off of residual heat even after being removed from the stove top.

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What Recipes Use a Roux?

The uses for a roux are nearly endless and are used in many classic recipes. Here are just a few ideas:

  • Use it as soup base
  • Create thicker sauces
  • Assemble
  • Create creamy gravies
  • Make a cheese sauce
  • Thicken casseroles
  • Make seafood dishes
  • Make cream pies & custards
  • Bechamel sauce
This Roux Recipe is a Must for Home Cooks! (8)

Roux vs Gravy

A roux is a mixture of a fat and flour used to thicken sauces, soups and gravies.

On the other hand, gravy is made with pan drippings mixed with thickening agents such as flour or cornstarch. Gravy also generally contains additional ingredients such as spices, seasonings or herbs.

What is a Flour Substitute For Roux

Cornstarch is one great alternative for a flour substitute when making roux. Cornstarch does an excellent job of being a thickening agent without adding flavor or texture just like flour does.

Can You Freeze a Roux?

Freezing a roux is actually an ideal way to store it so you can always have some on hand to use when you need it.

The best way to freeze it is to make individual portions (like in ice cube trays). Place the small portions on parchment paper or waxed paper then stick them in an airtight container or sealable plastic bag before putting them into the freezer. To thaw it quickly, transfer the frozen pieces to your refrigerator a few hours prior to use.

Rouxs can be frozen if stored properly for up to 6 months in the freezer.

This Roux Recipe is a Must for Home Cooks! (9)

Yield: 1

Cook Time: 5 minutes

Total Time: 5 minutes

This easy roux recipe will help you make delicious dishes like creamy soups or mac and cheese with ease.

Ingredients

  • ¼ cup unsalted butter
  • ¼ cup flour

Instructions

In a saucepan, melt the butter on low heat.

Whisk in the flour until smooth.

Bring to a bubble for about 1-2 minutes of cooking, while continuously mixing, until the roux has thickened.

The next step is to slowly whisk your homemade roux into liquids (like cream, milk or broth) before adding other ingredients like vegetables or proteins if necessary.

Notes

Once everything has been combined, reduce the heat slightly and continuously stir with a spatula or wooden spoon while keeping an eye on the color of your roux. There are 3 types of roux. A white roux should cook for about four minutes; blonde roux should cook for seven minutes; dark roux should cook for fifteen minutes or longer. The longer your type of roux cooks, the nutty aroma will be enhanced. Remember that once your roux reaches its desired color, remove it from the heat immediately as it will continue cooking off of residual heat even after being removed from the stove top.

Freezing a roux is actually an ideal way to store it so you can always have some on hand to use when you need it.

The best way to freeze it is to make individual portions (like in ice cube trays). Place the small portions on parchment paper or waxed paper then stick them in an airtight container or sealable plastic bag before putting them into the freezer. To thaw it quickly, transfer the frozen pieces to your refrigerator a few hours prior to use.

Rouxs can be frozen if stored properly for up to 6 months in the freezer.

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This Roux Recipe is a Must for Home Cooks! (2024)

FAQs

What is the rule of roux? ›

A roux is a sauce built on a simple ratio of 1 part butter to 1 part flour. You start by melting butter, then add in flour, and cook the mixture over low heat until it's thick and lump-free. At this point, most recipes will instruct you to slowly add a liquid such as broth or milk, and this is where the magic happens.

How do you make a roux quizlet? ›

  1. Use a heavy saucepan to prevent overheating and burning. Heat your fat/butter/oil.
  2. Add all the flour to the oil and stir in to form a paste.
  3. Cook the paste over medium heat until the desired type is achieved. ...
  4. The general rule is that the temperature and amount of roux being made determines the exact cooking time.

What are the 4 types of roux? ›

There are four varieties of roux: white, blond, brown, and dark brown. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders.

What is the formula for a roux? ›

Roux is a combination of flour and fat that is cooked and used as a base to thicken and flavor sauces. The method for making roux uses 1 part oil or fat to 1 part flour, whisked constantly over heat until it reaches an optimal shade of color—ranging from white to dark brown.

What is the ratio for a roux? ›

Roux almost always has a 1:1 ratio of fat to flour. Most of my recipes call for ¼ cup of each. You cook them together over medium heat, stirring almost constantly. You'll want to use a thick-bottomed pot like a Dutch oven or a cast iron skillet because you need even heat.

What is the key to a good roux? ›

The key to a good roux is to watch it carefully and whisk it almost constantly (if black specks appear, your roux has burned and you should start over). The cooking time will vary based on your desired color—a white roux takes as little as 2–5 minutes, whereas a dark roux requires 30–45 minutes.

What is the roux method? ›

Roux (French: [ʁu], English: [ɹuː] ROO) is a Rubik's cube speedsolving method invented by Gilles Roux. Roux is based on Blockbuilding and Corners First methods. It is notable for its low movecount, lack of rotations, heavy use of M moves in the last step, and adaptability to One-Handed Solving.

What are common mistakes when making roux? ›

For a great roux, you'll want to avoid these common mistakes. Don't use a thin pan and/or too high heat: We advise using a heavy-bottomed pan (Dutch oven, cast-iron skillet, heavy sauté pan) and cooking over medium-low heat. If you crank the heat up or use a thin pan, you risk burning the roux.

What is the main ingredient of roux? ›

It consists of equal quantities of butter and plain flour. The fat is melted, the flour is mixed through over a gentle heat. Hot liquid is then gradually mixed into the paste to make a silky sauce which needs a few minutes more cooking before serving or using.

What are some general principles when making a roux? ›

As mentioned, the general rule of thumb is to use equal amounts (by weight) of fat and flour. There should be enough fat to coat all the starch granules. Be careful, however, not to add too much fat. The sauce can quickly become greasy and give the sauce an oily look.

What does roux do in a recipe? ›

A roux is a combination of flour and fat which is commonly used as a thickening agent in cooking of stews and sauces. A roux can also be used as a base for various Classical French sauces, such as Bechamel or Velouté. To make a roux the fat is melted and an equal part flour is stirred into the fat until incorporated.

What are the 3 sauces that use a roux to start? ›

Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used.

What is a good substitute for roux? ›

Roux is commonly made with flour, but you can also sub in cornstarch or arrowroot powder. Mix the cornstarch or arrowroot powder with water to form a slurry before adding it to the pan and cooking it with the fat.

What are the 3 roux? ›

Types of Roux: There are three main types of roux: white, blond, and brown. Each type offers a distinct flavor profile and complements specific culinary creations.

How much roux for 4 cups of liquid? ›

Yield: Use 3 ounces roux per 4 cups liquid for a light sauce, 4 ounces for a medium-thick sauce, and 6 ounces for a thick sauce.

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