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+ servings
4 different types of roux in 4 bowls

Roux Recipe

The ultimate guide on How to make a Roux with step-by-step instructions. 
Course Ingredient
Cuisine American, Cajun/Creole, French
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes
Servings 4 servings
Calories 297kcal



  • 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 blond, 15-25 minutes for medium brown and 30-40 minutes for dark brown. (See additional details in the post above)



  1. Many different fats can be used to make roux. Try using butter, oil, duck fat, goose fat, ghee, coconut oil, canola oil, or vegetable oil.
  2. 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.
  3. Roux should be whisked continuously while cooking to avoid burning.
  4. When making a dark roux, it will go from a dark chocolate color to burned very quickly - make sure to  pay attention. 


Serving: 0.25cup | Calories: 297kcal | Carbohydrates: 11g | Protein: 2g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 16mg | Sodium: 3mg | Potassium: 35mg | Iron: 0.8mg