How to Make a Roux

A jar of homemade orange marmalade, next to a fresh orange half.

An easy homemade Roux can be used to flavor and thicken soup, gravy, and macaroni and cheese as well as gumbo and cajun dishes.

A homemade dark roux in a cast iron pan with a wooden spoon stirring it.

If you’ve ever wondered how to make roux for the base of many different recipes, you’ve come to the right place! Roux (pronounced “roo”) is a simple combination of flour and fat, cooked and used to thicken and add flavor to recipes. A good roux will give a silky smooth texture and thickness to your favorite dishes. The darker the roux the more complex the end flavor is.

I use a Roux often, to thicken and add flavor to recipes like gumbo, macaroni and cheese, gravy, and broccoli cheese soup.

Why make homemade Roux:

Simple Ingredients: Roux has 2 ingredients. Fat and flour. You can use animal fat, butter, lard ghee or oil in roux.

Adaptable: The longer a roux cooks the darker it gets and the more complex the flavor is. How long you cook your roux will vary based on what you’re using it for. Sound complicated? Don’t worry- I’ve made an easy chart to help you know exactly how long to cook your roux.

Make ahead: Roux is a labor of love and can be time consuming but the good news is it stores great in the fridge (up to 6 months) and you can freeze it in ice cube trays for up to a year! I like to store cubes of roux to thicken pan sauces, gravies, and soups easily whenever I need it.

Make Ahead and Freezing Instructions:

To Make Ahead: Make roux and allow to cool completely. Store in an airtight bag or container in the fridge for up to 6 months.

To Freeze: Make roux and allow to cool completely. Freeze in an airtight bag, ice cube trays, or a freezer safe container for up to a year. Allow roux to thaw overnight in the fridge before using or defrost quickly in the microwave.

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Recipe

  • White roux: In a small heavy saucepan melt fat over medium heat. Add flour, whisking to incorporate fully, and stir for 2-5 minutes until the mixture is bubbly and foamy.

  • For Blonde Roux: Continue cooking and stirring for 5-10 minutes, until the mixture turns a light caramel or peanut butter color.

  • For Brown Roux: In order to avoid burning your roux, turn down the heat to medium-low and keep stirring. You’ll need to keep cooking for an additional 5-15 minutes. For a total of (15-25 minutes). The roux will take on a nutty aroma when it’s done and turn a milk chocolate brown.

  • For Dark Roux: Continue cooking and stirring for an additional 20+ minutes, or until the roux is a dark chocolate color. Be careful not to burn it! If it smells burned at all, you need to start over.

Yield: This recipe makes enough blonde/brown roux to thicken about 4 cups of liquid into a medium consistency.
To Make Ahead: Make roux and allow to cool completely. Store in an airtight bag or container in the fridge for up to 6 months.
To Freeze: Make roux and allow to cool completely. Freeze in an airtight bag, ice cube trays, or a freezer safe container for up to a year. Allow roux to thaw overnight in the fridge before using or defrost quickly in the microwave.

Calories: 304kcalCarbohydrates: 12gProtein: 2gFat: 28gSaturated Fat: 2gTrans Fat: 1gSodium: 1mgPotassium: 17mgFiber: 1gSugar: 1gCalcium: 2mgIron: 1mg

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Author: editor

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