How To Make a Roux? It’s a question I get very often and for great reason. Anyone can make a roux, and if you read on, you will become an expert sauce and gravy maker in no time flat.
Generally, a Roux is classified by one of three colors, and each has its unique character.
Roux Definition
A roux is an essential component to so many good tasting sauces, gravies, soups, and stews. So important is roux in cooking, it is used in three of the mother sauces of classical French cuisine:
- Velouté
- Espagnole
- Béchamel sauce
Don’t let those fancy sauce names fool you though; a roux is also important in a good Mac and Cheese and that gravy recipe we all like to use on top of those mashed potatoes and turkey on Thanksgiving Recipes.
How To Make a Roux?
When making sauces and gravies, unless thickened by a reduction, a thickening agent is needed. There are many options you can use.
Common Thickening Agents:
- A slurry
- Arrowroot
- Egg yolk
- Potato starch
- Vegetable purée
- Roux (pronounced roo, as in kangaROO).
Learn how to make a roux from Platter Talk food blog.
A Roux is made with 1 part flour to 1 part fat
Making a Roux
Today I am showing you how to make a roux. A roux is equal amounts of flour and fat, cooked together to make a binding thickener for stews, soups, sauces, and gravy.
Fats that can be used include butter, drippings or oil. Once you’ve successfully made and used a roux a few times, you’ll be able to “eyeball” it, without measuring or weighing.
Look for the perfect ratio of flour and fat in a roux to have the consistency and appearance of wet sand.
Common fats used for roux may include
- Butter
- Drippings
- Oil
When making a roux, the flavor and color of a roux will change, the longer it is cooked.
Generally, there are three colors of roux.
- White
- Blond
- Brown
The color and flavor desired for your end product determine the color of roux that you need to make for your thickener.
See our video of how to make a roux, with our Recipe for Giblet Gravy.
When preparing a roux, it’s important to stir constantly (I use a wooden spoon) or whisk.
A white roux is cooked the least, no more then 5 minutes, so it remains light and is mostly used with a milk base (think Béchamel, one of the five mother sauces).
Béchamel uses a white roux, for a lighter flavor.
Different Colors of Roux for Different Flavors
When making a blonde roux, the fat & butter is cooked out to a golden color, 5 to 10 minutes, taking a little more time to make than a white roux. Because of this, it will have more flavor than a white roux.
Blonde roux can be used in chowders, bisques, gravy, and when mixed with stock, becomes a Velouté, another 1 of the five mother sauces.
A brown roux is cooked between 10 and up to 30 minutes. Brown roux are great bases for meat gravies and are used as an ingredient in another mother sauce, Espagnole.
As a roux continues to cook its flavor will deeper thus producing a more pronounced taste.
Dark brown roux is used in traditional gumbo. Another 10 minutes can be added on to the cooking time for this.
This Espagnole is a classic brown sauce that gets its thickness from a brown roux.
The darker the roux becomes, the less thickening ability it will have to receive liquids, due to the result of the chains in the gluten being altered by the deep cooking process. Therefore, plan on making extra when making a darker product.
Bonus Fact:
A flour-based sauce is the correct consistency when it coats the back of the spoon- this is called Nappé in French cooking.
In a Nappé sauce, the sauce will coat the back of a spoon.
Here is a great link on 12 Classic Sauces Everyone Should be Able to Make.
Pin these instructions for making a roux for later.
Updated from the original post of November 15, 2016
Kelly says
Yummy, I just made this and added the juice from a beef roast I made in the new Ninja Pressure cooker and the gravy is heavenly. Thank you
Dan from Platter Talk says
What a great idea, Kelly! Thanks so much for sharing!
Catherine says
Great tutorial and a must have for the Thanksgiving holiday. It takes some time to nail the perfect roux and you have certainly provided a great guide here!
Swathi says
That looks delicious perfect roux is the base of lot of dishes. Your step by step simple way of explaining makes it more delectable.
Veena Azmanov says
This was a great refresher to roux. I remember when I just started out the different sauces use to confuse me so much. This is good information. Thanks for sharing.
Marisa Franca says
Wonderful instruction for those who are uncertain how to go about making delicious sauces. Once you get the hang of it making gravy and any sauce is a breeze. Very important to know.
Mahy Elamin says
You are a genius! You explained everything so easily. This is a really great instruction, and I understand everything. Holidays are approaching and your post will definitely be useful to me.
Michelle says
Thanks for the informative post! My cooking changed in an instant when I started making roux to make gravies and sauces. Such a simple technique with amazing results!
Lauren Vavala says
This is such an informative post with great photos! I’ usually use butter and flour, but really need to start experimenting more!
Noel Lizotte says
One of the basics of cooking … that so many people these days just don’t know.
Beautiful photos, too, showing the differences between the three versions.
k says
This is a great resource to bookmark. I regularly make a roux while cooking, but didn’t know they had different names!
Claudia Lamascolo says
wow this is such a great how to instructions I need to reread this and try your method mine is always lumpy! Thanks
Krista says
I have to keep all these on hand! Great idea!
Toni | Boulder Locavore says
That looks so easy to make! Would love to try it!
Katerina @ diethood .com says
Such a fantastic guide!! The roux looks incredible!!
Allyson Zea says
This is such great information! I know when I started cooking, I had to google what a roux was, and then watch a video on how to do it – so this is super useful!
Dee says
This is an amazing guide!
Erin Dee says
This is such a helpful guide for making a roux. This post is timely since the holidays are quickly approaching.
Meghan says
This is such a fantastic breakdown of instructions! Knowing how to make a roux is so important and you just made it so easy to understand!
Dan from Platter Talk says
Thanks, Meghan; we’re glad you like this post!
Debi at Life Currents says
Thanks so much for all this info! I admit my roux usually has lumps. I don’t have the patience to make a smooth one most of the time.
Bintu - Recipes From A Pantry says
A roux is such an important base to a good gravy and a good sauce. Thanks for these easy step by step instructions
Chef Kat from Platter Talk says
Bintu, you are most welcome. Thanks for reading the article!
Dannii says
That looks creamy and delicious and perfect for the upcoming holidays. I am going to give it a try.
Chef Kat from Platter Talk says
I hope that it helps you make whatever you decide to use it with!
Christina | Christina's Cucina says
Great instructions to help out roux beginners! They are so helpful in making soups and sauces!
Chef Kat from Platter Talk says
Thanks Christina. I’m glad that you enjoyed the post.
Christie says
Love that you go through all the different thickeners.So many people do not know how to make a roux. This is a great resource.
Chef Kat from Platter Talk says
Thanks you for the compliment. Have a wonderful Thanksgiving!
Jessy @ The Life Jolie says
This would have been so helpful for my husband the other day- I was feeding our baby and I asked him to make the roux for me and all of the sudden the kitchen stunk of smoke…I’ll definitely be showing him this for next time 🙂
Chef Kat from Platter Talk says
Well, at least he tried! I hope reading this will help him.
Diana says
I have to learn how to make a roux. It looks so creamy and perfect in the picture. Thanks for sharing all the tips!
Chef Kat from Platter Talk says
There is no time like the present! You’ll be glad you did.
Helen @ Fuss Free Flavours says
Very useful and informative post. Making a roux is such a basic, but important skill. It astonishesme how so many people can get it wrong and ruin a dish by making it taste of uncooked flour.
Chef Kat from Platter Talk says
I think much of that problem might begin with the palate. My mom taught me the basics. She was a very good cook.
Chef Kat from Platter Talk says
Thanks. I love helping people learn how to cook. I love learning from other people as well.
Gloria @ Homemade & Yummy says
Making a roux is a simple thing, yet so many people do not know how to do it. Great post…I love using this to thicken sauces.
Aish Das-Padihari says
Thanks for the tips. I have always been messing up the measurements and still getting away with it. Now I know how to do it right.
Chef Kat from Platter Talk says
Now you know how to do it better! ; ) Glad that you enjoyed.
Patti @ Cooks Recipe Collection says
What a great roux tutorial. Thanks for sharing!
Chef Kat from Platter Talk says
Patti, glad that you enjoyed. Thanks for commenting.
Chef Kat from Platter Talk says
Haha. See? Your a natural!!! Happy Thanksgiving.
Elizabeth says
A very educational post, this! I’ve always made my roux with equal parts butter and flour. Glad to read I’ve been doing it right all along!
Nicola @ Happy Healthy Motivated says
I’ve made a roux plenty of times, but I never knew there was so much to it! I had absolutely no idea there were different colour stages or that you could even use different kinds of fat (I thought it was always flour and butter). I feel like a total kitchen novice now XD
Chef Kat from Platter Talk says
Hi Nicola. Thanks for reading. I often take chicken skin or beef fat and render it down to help in making a roux. Fat has flavor. : )
Chef Kat from Platter Talk says
I agree with you! I love the aroma of butter and flour cooking together, when making a roux. Thanks for the comment.
Sandra Shaffer says
Roux made with butter is my favorite! I can smell it now – yum! Great post!
Sara | Belly Rumbles says
A great guide to roux. It really is such a key element to know how to make, it is used in so many things. You are right about eye balling, once you have made enough of them measurements go out the window.
Chef Kat from Platter Talk says
Yes, and it doesn’t take very long to get the “hang” of it, does it? Thanks for the comment.
Sarah says
What a great How-To for next week…and perfect timing! Can’t wait to try this for our family’s Thanksgiving dinner!
Chef Kat from Platter Talk says
Thanks for the comment. The first time I ever used a really dark roux was cooking with a friend from NOLA. He made it so dark, I would have sworn that it needed to be thrown out. It turned out very well for his dish, tho.
Tara says
Love that you broke down all the components that go into a roux. A wonderful, informative post! I first learned that the darker roux doesn’t thicken as much when making gumbo. It does add quite the amazing flavor.
Chef Kat from Platter Talk says
Thanks for reading and comment. I’m glad that you enjoyed.
Lisa | Garlic + Zest says
Ok, so this probably makes me a kitchen snob, but I was at a friends house and her husband was making a white sauce – starting with a roux. Except, he didn’t call it a white sauce or a béchamel — he called it “puddin”. I think he was trying to be approachable with some of the other people there, but I was instantly turned off. It’s a roux people. It’s a béchamel. I don’t call a basketball “that round bouncy thing”. Get it right. Ok, I’m done whining!
Chef Kat from Platter Talk says
Auguste Escoffier would be turning in his grave over that one. LOL
Julie | Bunsen Burner Bakery says
This is such a great tutorial and the images are great to actually visually see the difference between the three colors since I always guess and do it based on time, rather than color! (Just a heads up that your first graphic has a typo – it says bown instead of brown for the roux color).
Chef Kat from Platter Talk says
Thanks. Dan did the photos and a beautiful job, as I also told him. Thanks you also for the heads up on bown : ) That’s a new color-lol. Glad you enjoyed the read.
Luci @ made by luci says
I never knew about the three different colour classifications!
As a vegan, I tend to, ahem, make chefs cry (probably) with my vegan versions but it’s so useful to know the basis is actually just fat:flour – wahoo! 😀
Chef Kat from Platter Talk says
As long as you like what you cook, who cares? I enjoy providing people with options and passing along a little knowledge. Thanks for reading.
Stephanie@ApplesforCJ says
I agree that a good roux is important..I never really knew that you had the difference colors roux and the best thing to use them in. Interesting to learn. Thanks for sharing!
Chef Kat from Platter Talk says
Glad that you enjoyed the short & sweet article!
Allison - Celebrating Sweets says
What great tips – thank you! I make homemade mac and cheese often and it’s nice to know I’m doing it right. Ha!
Chef Kat from Platter Talk says
Well I’m glad you enjoyed. In cooking there are many ways to achieve the desired results! Some are better then others and beauty is in the eye of the beholder.
Haley D. Williams says
This is so helpful! And I agree, a roux is perfect on mac n’ cheese
Chef Kat from Platter Talk says
Yes. I never make a mac&cheese without. Thanks.
Kristine says
Oh my gosh! This is super helpful. Thank you for all the great tips!
Chef Kat from Platter Talk says
Your most welcome. Happy Thanksgiving!
Kristina @ Love & Zest says
What a helpful post!
Chef Kat from Platter Talk says
Thanks! I hope so. Happy Thanksgiving!
Chef Kat from Platter Talk says
Your very welcome. I’m glad you enjoyed the post. Happy Thanksgiving!
Ludmilla says
I thought making a roux was something only a chef did…this recipe is so simple and idiot proof. Thank you very much for all the explanations!!
Sabrina Model-Carlberg says
Looks delicious, creamy and perfect for dipping. Big help for holiday season.
Chef Kat from Platter Talk says
Very good of you to say, Jolina. Anything to help in the cause of good food! Happy Thanksgiving.
Jolina says
Roux is my word for the day 🙂 I don’t do the cooking at home so I will definitely share this with my chef! Lots of invaluable info here. I have a feeling our meals will get 100x better after this!
Dahn@savor the best says
Great instructions, it is so essential to so many sauces, soups and gravies
Chef Kat from Platter Talk says
Thanks. I thought it would come in handy for the upcoming holidays! Happy Thanksgiving.