three bowls of different colored roux with butter and flour

How to Make Roux

Learn the classic French technique of how to make roux and mix it with your soups and sauces to thicken them to perfection. 
Course sauces, soups
Cuisine French
Prep Time 2 minutes
Cook Time 2 minutes
Servings 1 Batch
Calories 613kcal
Author Chef Billy Parisi


  • 2 ounces unsalted butter or 2 tablespoons
  • 2 ounces all-purpose flour or 4 tablespoons


  • 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.


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.


Calories: 613kcal | Carbohydrates: 43g | Protein: 6g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 122mg | Sodium: 7mg | Potassium: 61mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1417IU | Calcium: 14mg | Iron: 3mg