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    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.

    three bowls of different colored roux with butter and flour - ingredients for how to make a roux

    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 2 parts all-purpose flour to 1 part butter. For example:

    2 tablespoons flour -to- 1 tablespoon 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 2 to 1 ratio.

    measuring butter and flour on a scale for making a roux recipe

    Melt the butter in a large size saucepan and then add in the flour.

    melting butter in a pan and adding in flour as part of how to make a roux recipe

    Whisk it for 2 minutes over low heat to keep it white.

    whisking a roux until it is white as part of how to make a roux recipe

    Whisk over low heat for a total of 10 minutes to make it blond.

    whisking a roux until it becomes blond as part of how to make a roux recipe

    Whisk it over low heat for a total of 30 minutes to make it dark

    whisking a roux in a pan until it becomes dark as part of how to make a roux recipe

    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 Billy Parisi

    chef notes + tips

    • Roux will last up to 90 days in the refrigerator, similar to the pork confit in my split pea soup recipe.
    • 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.
    three different stages of roux in bowls when making this recipe

    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:

    Be sure to follow me on FacebookYoutube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    How to Make Roux

    5 from 4 votes
    Learn the classic French technique of how to make roux and mix it with your soups and sauces to thicken them to perfection. 
    Servings: 1 Batch
    Prep Time: 2 minutes
    Cook Time: 2 minutes

    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

    Chef Notes:
    • 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.

    Nutrition

    Calories: 613kcalCarbohydrates: 43gProtein: 6gFat: 47gSaturated Fat: 29gCholesterol: 122mgSodium: 7mgPotassium: 61mgFiber: 2gSugar: 1gVitamin A: 1417IUCalcium: 14mgIron: 3mg
    Course: sauces, soups
    Cuisine: French