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How to Make a Roux

Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 5 tablespoons
Calories: 119kcal
Author: Shinee
Complete guide on how to make a roux for sauces, gravies and soups. In this post, you'll learn what is roux, 3 types of roux, all the tips to a perfect roux to make amazing sauces and dishes. Plus, storing/freezing tips!
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Ingredients

  • 4 tablespoons 56gr butter (Note 1)
  • 7 tablespoons 56gr all-purpose flour

Instructions

  • In a stainless steel skillet or saucepan, melt butter over medium low heat.
  • Once melted, let it cook for a minute or so to evaporate excess moisture. (Do NOT brown the butter.)
  • Add flour and cook the mixture until desired shade is reached, stirring occasionally. (TIP: When making white or blond roux, keep smelling the mixture. At first, you’ll smell raw flour smell, then that raw flour smell will disappear and you’ll smell slightly roasted flour smell. For blond roux, it’ll smell slightly toasted and nutty.)

Estimated cook time:

  • White roux: 1-2 minutes
  • Blond roux: 4-6 minutes
  • Brown roux: 6-8 minutes

Notes

Note 1: In place of butter, you can use any kind of oil or shortening. I like to use bacon fat a lot. Other options: duck fat, coconut oil, ghee, avocado oil, canola oil.
Note 2: This batch makes enough roux for 4 cups of liquid.
How to store: refrigerate roux in an airtight container for up to 3 months.
How to freeze roux: divide the mixture into 4 equal portions (a little over 1 tablespoon), place in an ice cube tray and freeze. Once frozen solid, remove from tray and place in a freezer bags.
1 tablespoon roux will thicken about 1 cup of liquid.

Nutrition

Calories: 119kcal
Carbohydrates: 8g
Protein: 1g
Fat: 9g
Sugar: 1g
Sodium: 80mg