How to Make Roux
Published January 21, 2020. This post may contain affiliate links. Please read my disclosure policy.
In this recipe, you’ll learn the classic French technique of how to make a roux and mix it with your soups and sauces to thicken them to perfection. There are three different phases and colors of this kitchen staple and we’ll show you how to do each one.
Whether it’s using it in a Lasagna Bolognese Recipe, a Classic Boeuf Bourguignon, or a simply potatoes au gratin, this thickening agent recipe is a staple and foundational in the art of cooking and the best part it is, it’s extremely easy to make.
What Is a Roux?
A Roux is a basic thickening agent comprising of equal parts weight, not volume, of butter and flour.
What Is the Standard Ratio
While it should always be done by weight, a standard ratio for a roux recipe is 3 parts all-purpose flour to 2 parts butter. For example:
3 tablespoons flour -to- 2 tablespoons butter
What Are the Three Different Types
There are three main types that are used based on their color. You want to keep lighter colored roux for lighter colored sauces or soups and the darker ones like blond or dark for darker colored recipes to keep them consistent.
White Roux – This is used in lighter color sauces like Bechamel Sauce or Mornay Sauce and soups such as Corn Chowder or Fish Chowder.
Blond Roux – This used in things that are caramel in color such as a Chicken Dumpling Stew or in a Chicken Stock to make a veloute.
Dark Roux – This is most often used in gumbo recipes or any dark sauce, stew, or soup.
How Do You Make a Roux?
I think you’ll find this incredibly easy to make. Take time to smell and notice each stage of the process as it will dramatically change over time. It’s really as simple as melting butter in a pan and whisking in the flour, and then from there, taking it to the color you need it to be. Here are the ingredients:
- Unsalted Butter
- All-Purpose Flour
Then do these easy steps to make a roux:
Measure out your ingredients by weight or use the 3 to 2 ratio.
Melt the butter in a large size saucepan and then add in the flour.
Whisk it for 2 minutes over low heat to keep it white.
Whisk over low heat for a total of 10 minutes to make it blond.
Whisk it over low heat for a total of 30 minutes to make it dark
Make-Ahead and Storage
Roux will last up to 90 days in the refrigerator, similar to the pork confit in my split pea soup recipe.
Make-Ahead: Since it lasts so long you can make this ahead several days or weeks in advance.
How to Store: Keep it in an airtight container in the refrigerator at all times unless using it.
chef notes + tips
- Continue to whisk the mixture over low heat when making the blond or dark roux or it will burn.
- One batch of roux will thicken up 1 quart of liquid.
What is a Roux Used for?
Roux is one of the most foundational recipes in all of modern-cookery and can be used in just about anything you would like to thicken. Here are a few things you can use a roux in:
- Mulligatawny Soup
- Sausage Gravy for Buttermilk Biscuits
- New England Clam Chowder
- Broccoli Cheddar Soup
- Chicken and Wild Rice Soup
- Bechamel Sauce
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How to Make Roux
Ingredients
- 2 ounces unsalted butter, or 4 tablespoons
- 2 ounces all-purpose flour, or 6 tablespoons
Instructions
- Add the butter to a medium size pan over low heat and cook until melted, do not burn it.
- Pour in the flour and immediately whisk it over low heat until combined and cook for 2 minutes to form a white roux. Cool until ready to use.
- For a blond roux continually whisk it over low heat for 10-15 minutes or until it begins to darken and is light caramel in color. Cool until ready to use.
- For a dark roux continually whisk over low heat for 30-35 minutes or until it is very dark brown in color. Cool until ready to use.
Notes
- Roux will last up to 90 days in the refrigerator, similar to the pork confit in my split pea soup recipe.
- Make-Ahead: Since it lasts so long you can make this ahead several days or weeks in advance.
- How to Store: Keep it in an airtight container in the refrigerator at all times unless using it.
- Continue to whisk the mixture over low heat when making the blond or dark roux or it will burn.
- One batch of roux will thicken up 1 quart of liquid.
Thank you for clearly explaining not only the different types but also how they apply to different recipes!
Once again, thank you Chef Billy for sharing your knowledge, skills and techniques with us. I love your easy to follow recipes and your explanation of techniques and uses. You have become a household name for my husband and I. ❤️
It’s delicious 😋
Hi Billy,
I have used the roux numerous times in the past. I have been on your website for a while now and love your way of teaching us in layman’s terms. You are my go to guy for the perfect recipe no matter what I’m cooking!
Thank you and keep up the witty videos too!
Ellen
Pennsylvania
I use this technique in so many recipes, but primarily gravy. No more gravy packets for me! I really appreciate how you inspire my confidence to cook cleaner with less preservatives!
Thank you for these recipes roux recipes great taste Chef Billy😋👋😁🤩
thank you!
love this method. I have taught my kids too.
Teach them young! Thanks for trying this.
Love his recipes
Right on point with this recipe. Thanks so much!
My pleasure.
Billy is the very best. Thank you so much.
Billy, I have learned so much from you. Your straight forward instructions as the best. I would so love to cook with you one day. I could learn so much. But, I know I could never afford to do it. My Italian heritage makes me smile when I hear to talk about your family. Blessings to you and yours this Christmas and all year. Keep teaching.
“While it should always be done by weight, a standard ratio for a roux recipe is 2 parts all-purpose flour to 1 part butter.”
How does “2 ounces unsalted butter, or 4 tablespoons
2 ounces all-purpose flour, or 6 tablespoons”
meet the standard of 2 parts flour to 1 part butter??? Neither by weight nor volume as far as I can tell.
because that is by weight. Butter weighs more than flour hence why more flour is needed.
Thanks so much sharing these amazing roux recipes .I have definitely learned a lot about cooking procedures from you.. Thanks…JESUS bless you and your family 🥰🥰
Awesome and easy roux recipe. Thanks!
Chef BP! It’s like my own subscription to a cooking school!! Loving all these tutorials. Again – my daughter and I always look here to find something delicious to cook together. Thanks for this basic sauce – it will carry us a long way.
so good! Love it!
Hi, any idea if this works as well for a gf flour? I ask for the saving/storing aspect.
will not work.