How to Make a Roux

How to Make a Roux: A Step-by-step Guide with Video

A roux is a combination of equal parts flour and fat that creates a base to thicken many sauces and soups. This simple slurry comes together quickly and easily, and can even be made in advance. Making a roux is a French cooking technique that’s considered fundamental since it’s used so frequently.

What is a Roux?

A roux (pronounced “roo”) is made by melting butter or heating oil in a pan, then stirring in flour and cooking the mixture for several minutes until the desired color is achieved. It’s then incorporated with liquid, such as chicken stock, wine or cream to build a sauce or soup. The longer you cook the roux, the deeper the color and the more the raw flour taste is cooked out. Many Cajun gumbo recipes start with a browned-butter roux, which cooks for much longer than a basic roux and yields a stronger, nuttier flavor but actually thickens less than a blonder-colored roux. Before tackling a more advanced roux recipe like that, learn how to master a basic roux as shown below.

What to Make with a Roux

Now that you know how to make a roux, you may be wondering what you should make with it. There are so many great recipes to try. Here are some ideas to get you started:

• Cream sauces for pasta, including macaroni and cheese.
• Hearty soups, like chicken wild rice.
• Gravy. Experiment with other fats, such as duck or beef drippings, to make a roux for homemade gravy. For this, you’ll need to cook the roux to a brown color, which takes 6 to 7 minutes or longer, then add hot broth or stock and cook until thickened.
• Gumbo and jambalaya. These recipes typically use a dark roux, which cooks for 15 to 30 minutes to get that deep brown color and nutty flavor. Just remember to stir, stir, stir.

For more meal inspiration, visit our Meal Planning page. Or for more fresh food ideas, visit our Blog, The Fresh Lane.