Cook Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 5 tablespoons
Calories: 119kcal
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!
Print Recipe
- 4 tablespoons 56gr butter (Note 1)
- 7 tablespoons 56gr all-purpose flour
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
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.
Calories: 119kcal
Carbohydrates: 8g
Protein: 1g
Fat: 9g
Sugar: 1g
Sodium: 80mg