How to Make a Roux – a step-by-step tutorial (with photos) that is simple and easy to follow. A must-have recipe gravy and sauces!

A cast iron skillet with a roux inside and a wooden whisk.

What is a Roux

A Roux is typically made up of about 6 parts flour and 4 parts fat. The combination of these two ingredients, in the correct ratio, creates a thickening agent that can be added to other recipes to help thicken.

Additionally, depending upon a couple of variables such as how long you cook your Roux and what type of fat you use, the Roux will also modify the flavor of your recipe (cooking the flour gives it an almost nutty flavor). It can also change the color of your dish, but this also depends upon what color it is (the longer you cook it, the darker it becomes).

While other ingredients can be used to thicken, a Roux is the go-to in the culinary world because of the stability it brings to the dish as far as the thickness breaking down.

What type of flour and fat do I use

For the flour, it seems all-purpose is the way to go. For fat, I would suggest butter or rendered chicken fat – you can also mix this with about any sort of good drippings (revert back to Thanksgiving – this is what you would use to make homemade turkey gravy from the drippings of the turkey).

Are there different kinds of Roux?

Yes and no. No, because the ingredients, while they can differ as far as type of flour and kind of fat, are essentially the same, people do refer to different types of Roux as it relates to the color of the Roux. I am sure these names differ, depending upon who you ask, but generally there are 4 types of Roux: white, blond, brown and dark. Again, the longer you cook it, the darker it will get and the stronger the flavor will be.

Is there a special way I need to mix the Roux into my recipe?

YES, there is. Here are some rules of the Roux to follow:

Cool Roux + Hot Liquid
Cool Liquid + Hot Roux
Warm Roux + Warm Liquid

A good tip is to make a batch ahead of time and it can actually be stored in the refrigerator for several weeks. Then, when you need a thickening agent for your, most likely, hot simmering sauce, you can simply break off a chunk and slowly add it into your recipe!

How to Make a Roux

Get your flour ready and pre-measured.

Two white bowls, one with flour and one with butter.

Melt the butter on medium-high heat.

A cast iron skillet butter melting in it.

Now, there seem to be two schools of thought here. One states that you need to dump the entirety of your flour in and whisk fiercely until mixed in well. The second states you should slowly mix in the flour, until you have reached your desired consistency.

Frankly, I don’t align myself with either. I was raised to add it in slowly, but in this example I dumped it in all at once (partially because I had to take pictures….) and it turned out lovely. So, do your thing with the flour – fast or slow…

A cast iron skillet with butter melted in and flour.

Whisk until combined.

The end result shouldn’t be too “wet” looking or too dry. If it is either on of these, compensate by adding the appropriate ingredient (if too wet, add a little bit more flour).

I did a simple white Roux. Once you are done, transfer it to a storage container and let cool or, if you have a cooler liquid to add it too, continue on with your recipe.

Voila! So, the next time you want to show off and make some homemade gravy or conjure up an amazing sauce – you have one the great culinary tools to let you do it! Let me know what you guys are cooking!

A cast iron skillet with a whisk creating a roux and the text \"how to make a roux\".

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How to Make a Roux (roux recipe)

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Author: Erin Jensen
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Approx. 1/4 cup roux
Category: Cooking Tutorial
Method: Stove Top
Cuisine: French

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Description

How to Make a Roux – a must-have recipe if you are making homemade gravy or sauce! So simple!

Ingredients

Scale

4 tablespoons butter
6 tablespoons all-purpose flour

Cook Mode Prevent your screen from going dark

Instructions

Melt butter in pan on medium-high heat
Add flour (either all at once or slowly as you whisk) and whisk quite vigorously until combined
Once combined flour is fully combined and starts to lightly bubble, reduce heat.
Continue whisking, but at a slower pace
Continue cooking until you can smell the nuttiness of the flour then cook about 1-2 min more or until you have reached your desired color.

Notes

Adding flour: Now, there seem to be two schools of thought here. One states that you need to dump the entirety of your flour in and whisk fiercely until mixed in well. The second states you should slowly mix in the flour, until you have reached your desired consistency. Frankly, I don’t align myself with either. I was raised to add it in slowly, but in this example I dumped it in all at once and it turned out lovely. So, do your thing with the flour – fast or slow…
Too wet or too dry: The end result shouldn’t be too “wet” looking or too dry. If it is either on of these, compensate by adding the appropriate ingredient (if too wet, add a little bit more flour).
Once done: Once you are done, transfer it to a storage container and let cool or, if you have a cooler liquid to add it too, continue on with your recipe.
Storage Tip: A good tip is to make a batch ahead of time and it can actually be stored in the refrigerator for several weeks. Then, when you need a thickening agent for your, most likely, hot simmering sauce, you can simply break off a chunk and slowly add it into your recipe!