How to Make a Roux

 

Learn how to make a roux in a few easy steps. This may sound fancy but don’t be intimidated because it is so easy. 

What is a Roux?

A roux is basically equal parts flour and a fat. The most common fat used is butter but it can also be meat drippings such as bacon fat. Learning how to make a roux (pronounce it -roo) will open the door to creating so many sauce and gravy recipes for your meals.

It can be used as a thickener for any number of things like soups, stews, gravies, and sauces.  If it seemed overwhelming to you in that past maybe this post can help set your mind at ease that while it may sound “fancy” it is really just a simple recipe.

Give one of the recipes at the end a try and let me know how it worked for you! It was a game changer for me once I found out how simple it was to make a roux. 

Ingredients:

• Butter, salted
• Flour

How to make a roux:

1. First, melt butter over medium high heat. Use a wooden spoon or whisk to mix in the flour. I prefer to use a whisk because it seems to help get any lumps out of the flour. Just use what works best for you!

2. Keep stirring until the mixture is smooth and a light golden color. This will take about 5 minutes. See below for additional roux cooking times.

You can cook your roux to 4 main stages (indicated by color) for various recipes

• White Roux – Should be cooked for about 5 minutes and is used mainly for milk based sauces and soups.
• Blonde Roux– This is the most commonly used color- it has a nutty flavorful smell when done, also similar to a toasted bread, and cooks about 15 minutes-great for macaroni and cheese sauce, soups, stews, and other cheese sauces.
• Brown Roux-  30 minute cooking time. Peanut butter in color, used mainly in gumbos . Usually requires using a different fat like an oil instead of butter due to prolonged heat.
• Dark Roux – Cooking time- 40 minutes, resembles melted milk chocolate. This is primarily used to flavor gumbos and other Cajun dishes instead of as a thickening agent. Also requires a fat other than butter.

 

How to make a roux for gravy:

• To make this pepper gravy for biscuits and gravy I simply started with the roux base, then whisked in 2 cups of whole milk.
• Let this simmer for 5 minutes to thicken.
• Just add your salt and of course pepper to taste. That is it!! Gravy is really that easy.

Go ahead and make some homemade biscuits too. The gravy will be amazing poured all over them.

How to make a roux for mac and cheese:

• For a delicious macaroni and cheese sauce- begin with your roux, whisk in 2 cups of milk, 1 cup of chicken stock, and 2 cups of shredded cheese.
• Add salt and pepper to taste.
• Simmer for 10-15 minutes to thicken, and melt cheese thoroughly, stir often.

How to make a roux for cheese sauce:

• Start with a basic roux above but use 1 tablespoon butter and 1 tablespoon flour to make the roux.
• Once you have that ready, add a cup of milk gradually to the roux and whisk until well combined.
• Next, remove the pan from heat and add a cup of shredded cheddar cheese. Keep whisking until smooth and creamy. 

We love to make this to use on nachos and steamed broccoli. 

See… it is actually very easy and can be used for a variety of things. What are you going to try today now that you know easy it is? 

My kids love when I make homemade mac and cheese! Yum!

Print how to make a roux recipe below:

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