How to Make a Roux

Name: How to Make a Roux
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1/4 cup roux
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; Dash white pepper

Total Time Prep: 5 min. Cook: 5 min.

Yield 1/4 cup roux

Test Kitchen Approved

Discover how to make a roux—the secret to thickening your favorite dishes! This roux recipe works for gravy, soups, stews, macaroni and cheese, chowders, gumbo and more.

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper

Directions

To make a white roux: In a small saucepan, melt butter over medium heat. Add flour, salt and pepper; stir until combined. Cook, stirring frequently, for 2 minutes, until mixture is bubbly and foamy.
To make a blond roux: Continue cooking the roux for as long as 10 minutes, stirring frequently, or until it reaches a caramel color.
To make a brown roux: Continue cooking the roux for another 20 minutes (up to 30 minutes total), until it reaches a deep, rich brown color with a nutty aroma.
To make a dark roux: Continue cooking the roux for another 20-25 minutes (up to 45 minutes total) over medium-low heat, until it reaches a darker, almost black color.
To use roux immediately, whisk in 1 cup cold milk or broth; bring to a boil. Cook 2-3 minute or until liquid is thick.

Nutrition Facts

1/4 cup roux: 261 calories, 23g fat (15g saturated fat), 61mg cholesterol, 478mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 2g protein.

Gravy, creamy soups, cheese sauce for macaroni and cheese (even a rich and robust gumbo!) all have one element in common: an expertly prepared roux to thicken them to perfection. This is our method for a foolproof roux to master any number of favorite dishes. —Taste Recipes Test Kitchen

Recipe Creator