How to Make Roux (White, Blonde Dark)

What makes a perfect roux?

Use a ratio of 1:1 with equal parts of fat and flour and cook on low heat.

What is a roux?

• Pronounced “roo”, a French term, is a combination of equal parts fat and flour that are cooked together to form the base for a sauce, gravy, gumbo or to create a thickening agent for soups, stews, or casseroles.
• The fat content is typically butter, but other fats include oil, bacon grease and/or pan drippings from sauteed or roasted meats. 
• It is the base of a dish or sauce; it is not a sauce on its own

Ingredients and equipment

• Fat – butter, oil, bacon grease or pan drippings from roasted meats like steak or chicken
• Flour – all-purpose flour works best for a hearty roux
• Skillet – a cast-iron skillet is recommended, but you can use a stainless skillet or a ceramic Dutch oven
• Tools-you’ll need a wooden spoon or a firm spatula to press the clumps and make a paste and a wire whisk – to whisk out any lumps

How to make homemade roux

1. In a large skillet on low heat, melt the fat first, then sprinkle in an equal amount of flour, and stir the two together; the mixture will be clumpy.
2. This initial step cooks the raw flour.  After about two minutes or so the flour is cooked and now you have a roux.

How to use a roux for sauces and gravies

As noted above, the finished roux is simply a cooked combination of fat and flour in a 1:1 ratio. Once this step is complete, you can add a liquid to make various sauces.

• Add the roux to a soup, stew or casserole for thickening
• If you add a dairy product (milk, heavy cream, evaporated milk) you will make a cream sauce – makes a Bechamel, or Basic white sauce or a Southern Cream Gravy. After you’ve added dairy, you can make homemade condensed soups of any flavor by adding flavored bouillon, seasoned stock and spices.
• Fish or seafood broth makes Veloute, or a fish sauce 
• Beef or chicken broth makes a nice sauce for steaks, roasted chicken
• Tomato sauce or paste creates a nice red sauce – think marinara sauce for pasta or a tomato sauce for fish

After adding liquid, you can season it with your choice of herbs, spices, acids (wine, lemon, vinegar), salt, pepper, and seasonings.

How to make a dark roux

If you’re making gumbo, cook the fat/flour mixture on low heat, constantly stirring until it is dark brown (darker than the color of peanut butter.) This typically takes 30 – 60 minutes (and a bottle of wine to keep you occupied while stirring:) Some folks bake theirs in the oven, stirring occasionally, but I’ve found it safer and easier to just stand at the stove and stir.

Can I make a roux in advance?

This can be made in advance; once cooled, divide into portions and place in a securely sealed container. Refrigerate up to one week; freeze up to 6 months.