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The ultimate guide on How to Make Roux with step-by-step instructions. A roux is used to make gravies, sauces and bases for soups and stews; It can be used as a thickening agent, as well as adding a wonderful flavor to your dish.
This article was originally published in January 2018. It has been updated for content and photos.
Roux. The cornerstone of many sauces, gravies and stews. An amazing thickening agent and flavor enhancer. Guys, first of all I'm not going to lie. Making roux is a pain in the ass. It takes a lot of time, attention and stirring.
BUT, it's totally worth it. Whether it's an extra creamy sauce, or a deep, intense flavor you're after, a good roux will get you there.
Jump to:
What is Roux?
Roux is basically an equal mixture of flour and fat, cooked over medium to low heat to allow the flour to cook. There are 4 basic kinds of roux; white, blond, medium brown and dark brown.
Each of them have a different use. (Scroll down below for detailed descriptions and uses for each).
The lighter roux has less flavor, but works great as a thickening agent. The dark roux will not thicken as well, but has a great deep rich flavor.
As the roux cooks, the starch in the flour is toasted, which is what gives it it's flavor. The more toasted the flour (the darker the roux) the more flavor your roux will have.
Traditionally, it is made with clarified butter; however, you can use any fat you'd like. If you choose a fat that burns easier, you just need to be a little more careful to not let it burn during the process.
I love a roux made with bacon grease, clarified butter, vegetable oil, duck fat, chicken or turkey fat, or a mix will also work.
Fatworks offers a variety of extremely high quality fats that can be used to make a roux. Check out some of their most popular:
See the bottom of the post for a roux recipe. And don't forget to watch the step-by-step video!
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What Is Roux Used For?
It is used both as a thickening agent and a flavor enhancer in dishes. Like stated above, a lighter roux has more thickening power, while a darker roux has more flavor.
Roux is used in a lot of Cajun inspired dishes:
As well as comfort food dishes such as:
Macaroni and Cheese
Scalloped Potatoes
Lasagna
Types of Roux
White Roux
White roux takes less than 5 minutes to cook. It cooks just long enough to get rid of the raw flour taste. Because we are not cooking it to a deeper brown color, it doesn't take on much flavor. It is typically used as a thickening agent for sauces. It's great for use in a Bechamel sauce or a white gravy. Think about that macaroni and cheese guys.
Recipes Using White Roux:
Mushroom Lasagna with Bechamel Sauce - Went Here 8 This
Scalloped Potatoes - Went Here 8 This
Spicy Thai Curry Mac and Cheese - Went Here 8 This
Bechamel Lasagna - Went Here 8 This
Blond Roux
If you're going blond, you'll need to cook it for about 5-10 minutes. It will take on very light brown, almost peanut butter color. This is a great base for creamy soups and bisques.
Recipes Using Blond Roux:
Creamy Crawfish Bisque - Went Here 8 This
How to Make Gravy - The Stay at Home Chef
Veloute Sauce Recipe - The Reluctant Gourmet
Medium Brown Roux
The medium brown roux takes between 15-25 minutes to cook. It should be a milk chocolate brownish color when it's done. This kind of roux is commonly used for etouffee as well as lighter seafood gumbos.
Medium brown roux is also used in this recipe for Japanese Curry Roux.
Recipes Using Medium Brown Roux:
Crawfish Pie - Went Here 8 This
Chicken Etouffee - Went Here 8 This
Japanese Beef Curry Udon - Went Here 8 This
Crawfish Etouffee - Immaculate Bites
Dark Brown Roux
Dark brown roux takes a commitment. But it's worth it. Totally worth it. It takes between 30 and 40 minutes and careful attention. Whisk continuously to ensure you DON'T BURN IT. I love this stuff. It adds a deep, amazingly delicious flavor to gumbo, and can also be considered gumbo roux.
NOTE: When making a dark brown roux, I don't recommend using butter. Butter has milk solids in it when have a tendency to burn if cooked for an extended amount of time.
Recipes Using Dark Brown Roux (Gumbo Roux):
Louisiana Seafood Gumbo - Went Here 8 This
Chicken Andouille Sausage Gumbo - Jessica Gavin
Duck and Andouille Gumbo - Saveur
Step By Step Instructions
I recommend using a cast iron skillet. The pan heats uniformly and makes it easy to whisk with the lower sides. You can also use a dutch oven (cast iron) if you'd like something a bit deeper.
Once you've chosen your fat, you need to use an equal amount of flour. For instance, if you used ½ cup of fat, you'll need ½ cup flour.
Heat a skillet over medium heat and add the fat. Once heated, add an equal amount of flour.
Whisk them together until smooth and then just keep on whisking.
You can increase the heat if using a high smoke point fat (peanut oil, avocado oil, coconut oil, ghee, lard) to speed up the cooking. However, I've had the best results over medium heat. Learn more about smoke points in this article by Serious Eats.
It's important to whisk continuously to keep the roux from burning. You're going to whisk until you've reached your desired color (white, blond, medium brown, dark brown).
For a white roux, you only need to whisk for about 3-5 minutes - just long enough that the flour is cooked.
For a blond roux, you will whisk for about 5-10 minutes until you get a light brown color.
A medium brown roux is slightly darker and takes about 15-25 minutes, depending on the heat on your stove.
A dark brown roux takes the longest, typically 30-40 minutes.
Expert Tips:
- Many different fats can be used to make this recipe. Try using butter, oil, duck fat, goose fat, ghee, coconut oil, canola oil, or vegetable oil.
- When making a dark brown roux, I don't recommend using butter. Butter has milk solids in it when have a tendency to burn if cooked for an extended amount of time. If you have clarified butter, that would work great. However, I find vegetable or canola oil to be the best for a dark roux.
- Roux should be whisked continuously while cooking to avoid burning.
- When making a dark roux, it will go from a dark chocolate color to burned very quickly - make sure to pay attention.
How To Make Roux in the Oven
I prefer to make my roux on the stove, but if you don't feel like standing over the stove for 45 minutes to make a dark roux, you can make it in the oven.
To make it in the oven, place the flour and fat in an ovenproof skillet and whisk together. Try a cast iron skillet like this one from Lodge (affiliate link).
Place in a 350 degree oven for 1 ½ to 2 hours, stirring every 30 minutes. Find the full recipe for Oven Roux from Southern Kitchen.
How to Add Liquid to a Roux
Whenever you add liquid to a roux, it is important to use warm or hot liquid and to very SLOWLY pour it into the roux. Pour small amounts in at a time, while whisking continuously to ensure the roux doesn't break.
**Always make sure your liquid is warm or hot before adding it to a hot roux.
Frequently Asked Questions:
What Does it Mean When a Roux Breaks?
It's a very sad thing when it breaks. A broken roux is when the oil and flour separate, and instead of having a uniform roux, you have chunks of flour sitting in a pool of oil. It's no good.
I've had a roux break when I add cold liquid to a hot roux.
Can I Save a Broken Roux?
This is debatable. I have not had much luck in saving it. However, I have read that you can use Xantham gum to thicken a roux back up. Check out this article from Cook's Illustrated on how to use Xantham Gum.
Why is My Roux Not Thickening?
First off, it's important to note that the longer you cook it, the thinner it will get. A dark roux will not be very thick.
If your lighter roux is not thick enough, you may have not added enough flour. Add additional flour, 1 tablespoon at a time, until the desired thickness is reached.
Can It Be Made Ahead of Time?
It can be made ahead and stored in an airtight container in the fridge for about 3-4 weeks.
Can You Freeze Roux?
It can be frozen and stored in the freezer for up to a year for the best results. You can freeze it all in one airtight container, or freeze it in ice cubes then store in a freezer safe plastic bag. I prefer the second option as I can thaw out as much as I want at a time.
Tools Used
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Rate the recipe and leave a comment to let me know how it turned out!
Recipe
How to Make a Roux (Easy Roux Recipe)
Ingredients
- .5 cup flour
- .5 cup cooking oil (or other fat)
Instructions
- Heat a cast iron skillet over medium heat and add the fat.
- Add the flour and heat over medium heat, whisking constantly.
- Continue stirring until desired color is reached. Less than 5 minutes for white, 5-10 minutes for blonde, 15-25 minutes for medium brown and 30-40 minutes for dark brown. (See additional details in the post above)
Expert Tips:
- Many different fats can be used to make this recipe. Try using butter, oil, duck fat, goose fat, ghee, coconut oil, canola oil, or vegetable oil.
- When making a dark brown roux, I don't recommend using butter. Butter has milk solids in it when have a tendency to burn if cooked for an extended amount of time. Any other higher smoke point fat works great for a dark roux. I personally use vegetable or avocado oil.
- Roux should be whisked or stirred continuously while cooking to avoid burning your roux. If you see any black specks or dots, it means the roux has started to burn and you will need to throw it out and start over.
- When making a dark roux, it will go from a dark chocolate color to burned very quickly - make sure to pay attention and stir constantly.
Jasmine M
I had to bookmark this! I definitely want to try making the medium brown Roux and the Blonde Roux.
Danielle
Hope you get a chance to try them Jasmine!
Lyosha
Wow! I never know so much abut roux. I should definitely try it and incorporate in my daily cooking
Danielle
It's definitely a good thing to know - so many different uses!
Kalyan Panja
I love your easy and useful tips to prepare the Roux. Great job.
Danielle
Thanks Kalyan!
Blair
Thank you for the instructions, made it easy to follow. Good illustrations.
Danielle
Thanks Blair!
Lydia Smith
This sounds so good and easy to make. I would really like to make.
Danielle
Thanks Lydia!
Emmeline
What a great post - thank you Danielle! I only ever make a white roux - had no idea you could make a darker version just by letting it cook longer!
Danielle
You're welcome Emmeline!
Arun
I have never heard about this food item before. It sounds good. Will love to give it a try. Thank you for your recipe.
Danielle
You're welcome Arun!
Maartje van Sandwijk
This is so helpful! Thanks for sharing!
Danielle
You're welcome!
Lieze Neven
This will help so much! I only make a white Roux, but this is great!
Danielle
That's great Lieze!
Ritu Sharma
You have explained roux in a detailed guide, Great post.
Danielle
Thanks Ritu!
Tammie Reinhart
I've never heard of Roux. Very interesting!
Danielle
Thanks Tammie! It's used in a lot of cooking.
Jessa B. | The Travel Belle
I've always wanted to make one! Thanks for making it look so simple and easy to make! Thanks for sharing!
Danielle
You're welcome Jessa!
Ashli Ferguson
I've never even heard of Roux before so this was an all around informative post for me! Thank you!
Danielle
You're welcome Ashli!
brie
Oh wow, I will definitely try out this recipe. It looks pretty simple to make
Danielle
Thanks Brie!
Kristen
This post is so helpful! Making a roux is such a tricky thing and I love how detailed this guide is!
Danielle
Thanks Kristen!
Beth Neels
This is a great post Danielle! I honestly never knew the difference between the roux. I make a blond roux all of the time, but have never made the others!
Danielle
Thanks Beth! The darker roux really adds a wonderful flavor to your recipes!
Jill
Such an informative post. I usually stick with the white and light blond varieties. I don't make much Cajun food but maybe I should start!
Danielle
Cajun food is definitely awesome if you decide to start making it!
Toni
I love it! So easy to make!
Danielle
Totally!
Kelly Anthony
This is a great read on the different color of roux and how they can be used. I really like how you included pictures of what each color is supposed to look like.
Danielle
Thanks kelly!
Kevin
What a great resource!