{"id":2081785,"date":"2024-11-19T11:51:27","date_gmt":"2025-01-26T06:51:02","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2081785"},"modified":"2025-01-29T08:12:14","modified_gmt":"2025-01-29T14:12:14","slug":"how-to-make-a-roux","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/how-to-make-a-roux\/","title":{"rendered":"How to Make a Roux"},"content":{"rendered":"<p>Learning how to make a roux was one of the first things we did in culinary school\u2014that&#8217;s how important it is. It&#8217;s an essential building block to many of my favorite recipes. It gives chowders, stews and homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/foolproof-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/foolproof-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">gravies<\/a> their thick, silky textures. It makes <a href=\"https:\/\/www.tasteofhome.com\/recipes\/new-orleans-gumbo\/\" data-name=\"www.tasteofhome.com\/recipes\/new-orleans-gumbo\/\" data-module=\"content engagement\" data-position=\"embedded links\">New Orleans gumbo<\/a> rich and nutty. And believe it or not, it&#8217;s made with just two ingredients.<\/p>\n<h2>What is roux?<\/h2>\n<p><em>Roux<\/em> is a French culinary term (pronounced <em>ROO<\/em>) that refers to a combination of flour and fat that&#8217;s used to thicken sauces and soups. Once mixed, the roux is cooked until it reaches the desired color. The flavor develops the longer it&#8217;s cooked, making a dark roux significantly richer than a white roux.<\/p>\n<p>Our basic recipe for roux uses equal parts flour and butter, but you can easily substitute cooking oil. A roux made with 2 tablespoons of butter and 2 tablespoons of flour is enough to thicken 1 cup of milk or broth.<\/p>\n<h2>How to Make a Roux: The Four Types of Roux<\/h2>\n<p>There are four types of roux: white, blond, brown and dark. They all contain the same ingredients, but the color and flavor of the roux differ depending on how long it is cooked.<\/p>\n<ul>\n<li><strong>White roux:\u00a0<\/strong>This is the most common roux with the most thickening power. It only cooks for about two minutes\u2014just long enough to eliminate the flour&#8217;s raw taste. You&#8217;ll find it in recipes ranging from soups to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/basic-white-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/basic-white-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">basic white sauce<\/a> (aka bechamel).<\/li>\n<li><strong>Blond roux:\u00a0<\/strong>This roux has an off-white color (my culinary instructors called it &#8220;eggshell&#8221;) and a buttery flavor. It cooks for 5 to 10 minutes. This roux is perfect for quick pan sauces and <em>velout\u00e9<\/em> (one of the classic <a href=\"https:\/\/www.tasteofhome.com\/collection\/mother-sauces\/\" data-name=\"www.tasteofhome.com\/collection\/mother-sauces\/\" data-module=\"content engagement\" data-position=\"embedded links\">mother sauces<\/a>).<\/li>\n<li><strong>Brown roux:<\/strong> This caramel-colored roux has a nutty, rich flavor. It cooks for 20 to 30 minutes. Use this roux in complex soups and stews, like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/shrimp-etouffee\/\" data-name=\"www.tasteofhome.com\/recipes\/shrimp-etouffee\/\" data-module=\"content engagement\" data-position=\"embedded links\">shrimp \u00e9touff\u00e9e<\/a>.<\/li>\n<li><strong>Dark roux:<\/strong> This roux is the darkest and most flavorful. It cooks for about 45 minutes until it&#8217;s maple-colored and incredibly complex. I like to use vegetable oil instead of butter when making a dark roux, as butter will burn more easily. Use a dark roux to make <a href=\"https:\/\/www.tasteofhome.com\/article\/whats-the-difference-between-cajun-and-creole-food\/\" data-name=\"www.tasteofhome.com\/article\/whats-the-difference-between-cajun-and-creole-food\/\" data-module=\"content engagement\" data-position=\"embedded links\">Cajun and Creole dishes<\/a> like gumbo.<\/li>\n<\/ul>\n<h2>Ingredients for Making a Roux<\/h2>\n<ul>\n<li><strong>Butter:<\/strong> I usually make a roux with butter, especially when cooking dairy-based soups or sauces. Butter is naturally flavorful and adds depth to the finished dish. That said, butter is not the best choice for dark roux because it burns easily. For dark roux, it&#8217;s better to use <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\">frying oils<\/a> with a high smoke point, like canola oil. Melted lard, bacon grease, ghee or shortening are also excellent choices for making a roux.<\/li>\n<li><strong>Flour:<\/strong> A classic French roux is equal parts fat and flour. I use all-purpose flour because I always have it on hand in the pantry. You could use whole-wheat flour or a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\" data-name=\"www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\" data-module=\"content engagement\" data-position=\"embedded links\">gluten-free flour blend<\/a>, but the roux won&#8217;t have as much thickening power.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make a white roux<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107129\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/How-to-Make-a-Roux_FT25_278689_EC_0116_1.jpg?fit=700%2C1024\" alt=\"A stainless steel pan on a white induction cooktop contains a light brown roux being stirred. A metal whisk is placed nearby on the wooden countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\"> Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>All roux starts with a white roux, which is only cooked long enough to eliminate the taste of raw flour. In a small saucepan, melt the butter over medium heat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107130\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/How-to-Make-a-Roux_FT25_278689_EC_0116_2.jpg?fit=700%2C1024\" alt=\"A stainless steel pan on an induction stove contains a smooth, golden yellow sauce being cooked. A whisk rests on a white rectangular plate nearby, all set on a wooden surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\"> Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>Add the flour, salt and pepper, and stir until combined. Cook, stirring frequently, for two minutes, until the mixture is bubbly and foamy. It should look like a thick paste.<\/p>\n<p><i>Editor&#8217;s Tip<\/i><em>:<\/em> Most roux recipes instruct you to use a whisk, but I like using a rubber spatula. It helps you get into the corners of the saucepan, ensuring the mixture doesn&#8217;t collect there and burn.<\/p>\n<h3>Step 2: Keep it going for a blond roux<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107131\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/How-to-Make-a-Roux_FT25_278689_EC_0116_3.jpg?fit=700%2C1024\" alt=\"A stainless steel pan on an induction cooktop contains a vibrant orange sauce. A whisk rests beside the cooktop on a white dish, over a wood-grain countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\"> Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>To deepen the nutty flavor of your roux, make a blond roux. Continue cooking the roux, stirring frequently, for as long as 10 minutes or until it reaches a caramel color.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Additional cooking will weaken the flour&#8217;s thickening power, but it will also give the roux an appealing caramel color and add a huge amount of flavor to any dish.<\/p>\n<h3>Step 3: Cook even longer for a brown roux<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107132\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/How-to-Make-a-Roux_FT25_278689_EC_0116_4.jpg?fit=700%2C1024\" alt=\"A stainless steel pan with brown butter sauce sits on an electric stove. A whisk rests on a dish nearby, both on a wooden surface. The sauce is smooth and golden-brown, partially coating the sides of the pan.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\"> Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>For a brown roux, continue cooking for another 20 minutes (up to 30 minutes total), until the roux reaches a deep, rich brown color with a nutty aroma.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Brown roux is reminiscent of <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-brown-butter\/\" data-name=\"www.tasteofhome.com\/article\/how-to-brown-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\">brown butter<\/a> and has an almost smoky quality.<\/p>\n<h3>Step 4: Cook just a little longer for a dark roux<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1632710 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/05\/roux_dark_C.jpg?fit=696%2C435\" alt=\"Roux Dark in a sauce pan on a hot plate on a marble kitchen counter\" width=\"696\" height=\"435\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>To make a dark roux, continue cooking it for another 20 to 25 minutes (up to 45 minutes total) over medium-low heat until it reaches a darker, almost black color.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>There are a few things to keep in mind when making a dark roux. First, the thickening power decreases as the color increases, so plan to make extra when making a darker roux. This type of roux also burns very easily. If you notice any dark flecks in your roux or an acrid aroma, toss it and start over. Otherwise, anything you use it in will taste burnt. Stir constantly to avoid ruining your dark roux, and keep that heat at medium-low.<\/p>\n<h2>How to Use Roux<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107133\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/How-to-Make-a-Roux_FT25_278689_EC_0116_6.jpg?fit=700%2C1024\" alt=\"A metal whisk rests in a stainless steel pan containing a thick, creamy white sauce, partially stirred. The pan is on a wooden surface, and a small glass bowl with a white liquid is visible on the side.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\"> Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>Use your prepared roux as the foundation for any number of dishes, either immediately or over time. To use the roux immediately, whisk in 1 cup of cold milk or broth. Bring the mixture to a boil. Cook for two to three minutes or until the liquid is thick.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107134\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/How-to-Make-a-Roux_FT25_278689_EC_0116_7.jpg?fit=700%2C1024\" alt=\"A pan of creamy cheese sauce with shredded orange and white cheese partially mixed in. A wooden spoon rests inside the sauce, with more shredded cheese scattered on the wooden surface nearby.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\"> Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<p>You can easily create a cheese sauce from here by adding shredded cheese.<\/p>\n<h3>What are the best recipes to make with a roux?<\/h3>\n<p>Most of the classic mother sauces use roux, and it&#8217;s impossible to make a great <a href=\"https:\/\/www.tasteofhome.com\/recipes\/biscuits-and-sausage-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/biscuits-and-sausage-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">biscuits and sausage gravy<\/a> without it. Roux is traditional when making creamy sauces for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/favorite-chicken-potpie\/\" data-name=\"www.tasteofhome.com\/recipes\/favorite-chicken-potpie\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken potpie<\/a> or cheese sauces for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/baked-mac-and-cheese\/\" data-name=\"www.tasteofhome.com\/recipes\/baked-mac-and-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\">baked mac and cheese<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/nacho-cheese-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/nacho-cheese-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">nacho cheese sauce<\/a>. It&#8217;s also essential to Cajun-inspired dishes like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crawfish-etouffee\/\" data-name=\"www.tasteofhome.com\/recipes\/crawfish-etouffee\/\" data-module=\"content engagement\" data-position=\"embedded links\">crawfish \u00e9touff\u00e9e<\/a> or savory <a href=\"https:\/\/www.tasteofhome.com\/recipes\/seafood-gumbo\/\" data-name=\"www.tasteofhome.com\/recipes\/seafood-gumbo\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">seafood gumbo<\/a>.<\/p>\n<p>Roux can also help you make <a href=\"https:\/\/www.tasteofhome.com\/article\/ways-to-make-creamy-soup-without-using-cream\/\" data-name=\"www.tasteofhome.com\/article\/ways-to-make-creamy-soup-without-using-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">creamy soup without using cream<\/a>. You can easily turn a soup like tomato bisque into a thick and creamy concoction by adding a little roux.<\/p>\n<h2>How to Store a Roux<\/h2>\n<p>To save your roux for later, store it in an airtight container in the refrigerator. A roux will be good for up to one week in the fridge.<\/p>\n<h3>Can you make a roux ahead of time?<\/h3>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/this-secret-homemade-gravy-trick-will-save-your-holiday\/\" data-name=\"www.tasteofhome.com\/article\/this-secret-homemade-gravy-trick-will-save-your-holiday\/\" data-module=\"content engagement\" data-position=\"embedded links\">Make-ahead roux<\/a> is the secret to perfect homemade gravy! To make it ahead, prepare the roux and let it cool slightly. Keep it in the fridge or freezer until you&#8217;re ready to use it, up to one week.<\/p>\n<h3>Can you freeze a roux?<\/h3>\n<p>To freeze a roux, place dollops of roux onto a sheet pan or <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-hack-an-ice-cube-tray\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-hack-an-ice-cube-tray\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">hack an ice cube tray<\/a> to freeze your roux. Once frozen, place the roux in a freezer bag and keep it for up to six months. You can use frozen roux straight out of the freezer or thaw it in the refrigerator overnight.<\/p>\n<h2>Tips for Making a Roux<\/h2>\n<h3>How do you avoid lumps in recipes made with a roux?<\/h3>\n<p>To prevent lumps when adding liquids to a roux, always add cold liquid to a hot roux (or use a cold roux with hot liquids). If both the roux and the liquid are hot, the mixture will clump up quickly and become lumpy.<\/p>\n<h3>What is a dry roux?<\/h3>\n<p>Dry roux is simply toasted flour. You can make it in a skillet on the stovetop or bake it in a 350\u00b0F oven for about 25 minutes. Either way, make sure to stir it occasionally to get an even color, and only cook until the flour just starts to brown.<\/p>\n<h3>What can you substitute for flour in a roux?<\/h3>\n<p>You can use gluten-free baking flour with xanthan gum instead of all-purpose flour, as we do in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/gluten-free-bechamel-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/gluten-free-bechamel-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">gluten-free bechamel<\/a> recipe. Or, if you want to keep the nutty flavor of a roux, try swapping in sweet rice flour for wheat flour. Sweet rice flour is ground from glutinous rice, giving the roux the same silky texture as regular flour.<\/p>\n<p>For alternative thickening methods, try making a cornstarch or arrowroot slurry. Instead of adding the slurry at the beginning of the cooking time, add these <a href=\"https:\/\/www.tasteofhome.com\/article\/best-thickener\/\" data-name=\"www.tasteofhome.com\/article\/best-thickener\/\" data-module=\"content engagement\" data-position=\"embedded links\">thickeners<\/a> to your recipe at the end.<\/p>\n<h3>How do you keep a roux from burning?<\/h3>\n<p>The best way to keep a roux from burning is to cook it over medium heat and stir the mixture continuously. That will stop clumps from forming and keep the flour from sticking to the bottom of the pan (and burning). If your roux accidentally burns, there&#8217;s no way to fix it. The burned flour will impart an acrid flavor and aroma to any finished dish, so it&#8217;s best to throw away the burned roux and start over.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Roux is the foundation of some of your favorite dishes: gravy, macaroni and cheese, chowder and gumbo. Learn how to make roux and the best way to store roux.<\/p>\n","protected":false},"author":7954,"featured_media":2108987,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305982,304993,305487,303966,305994,304988,303887,324623,304016,304005,303883],"categories-v2":[311717,308481,308940,310796,308495,311726,308935,308478,309177,308579,308549,308476],"coauthors":[50034],"recommended_recipes":[{"post_title":"Pozole","post_link":"\/recipes\/posole\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_27865_JuliaHartbeck_7.jpg"},{"post_title":"Beef Rouladen","post_link":"\/recipes\/beef-rouladen\/","post_image":"\/wp-content\/uploads\/2025\/02\/Beef-Rouladen_EXPS_TOHD25_1417_JonathanMelendez_04.jpg"},{"post_title":"Arroz con Leche","post_link":"\/recipes\/arroz-con-leche-rice-pudding\/","post_image":"\/wp-content\/uploads\/2024\/10\/Arroz-con-Leche_EXPS_THVP24_50849_MR_09_16_1.jpg"},{"post_title":"Zucchini & Cheese Roulades","post_link":"\/recipes\/zucchini-cheese-roulades\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps90355_GI163846C12_16_2b-2.jpg"},{"post_title":"Salsa Roja","post_link":"\/recipes\/salsa-roja\/","post_image":"\/wp-content\/uploads\/2018\/01\/Salsa-Roja_EXPS_GHTJM17_50795_C07_18__4bC-4-1.jpg"},{"post_title":"Rosti","post_link":"\/recipes\/swiss-potato-pancake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Swiss-Potato-Pancake_EXPS_FT21_23544_F_1104_1.jpg"},{"post_title":"Roquefort Pear Salad","post_link":"\/recipes\/roquefort-pear-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roquefort-Pear-Salad_EXPS_THCA19_12575_E01_31_5b.jpg"},{"post_title":"Cranberry-Apple Red Cabbage","post_link":"\/recipes\/cranberry-apple-red-cabbage\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cranberry-Apple-Red-Cabbage_EXPS_THCA17_189804_B08_17_1b.jpg"},{"post_title":"Cuban Ropa 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Santas","post_link":"\/recipes\/roly-poly-santas\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roly-Poly-Santas_EXPS_HCBZ21_9953_B05_27_2b.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_FT25_278689_EC_0116_5.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/how-to-make-a-roux\/","name":"How to Make a Roux","datePublished":"2024-11-19","dateModified":"2025-01-27","prepTime":"PT5M","cookTime":"PT5M","totalTime":"PT10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/EXPS_FT25_278689_EC_0116_5.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Discover how to make a roux\u2014the secret to thickening your favorite dishes! This roux recipe works for gravy, soups, stews, macaroni and cheese, chowders, gumbo and more.","recipeIngredient":["2 tablespoons butter","2 tablespoons all-purpose flour","1\/8 teaspoon salt","Dash white pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Make a white roux","text":"All roux starts with a white roux, which is only cooked long enough to eliminate the taste of raw flour. In a small saucepan, melt the butter over medium heat. Add the flour, salt and pepper, and stir until combined. Cook, stirring frequently, for two minutes, until the mixture is bubbly and foamy. It should look like a thick paste. Editor's Tip: Most roux recipes instruct you to use a whisk, but I like using a rubber spatula. It helps you get into the corners of the saucepan, ensuring the mixture doesn't collect there and burn.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/How-to-Make-a-Roux_FT25_278689_EC_0116_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Keep it going for a blond roux","text":"To deepen the nutty flavor of your roux, make a blond roux. Continue cooking the roux, stirring frequently, for as long as 10 minutes or until it reaches a caramel color. Editor's Tip: Additional cooking will weaken the flour's thickening power, but it will also give the roux an appealing caramel color and add a huge amount of flavor to any dish.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/How-to-Make-a-Roux_FT25_278689_EC_0116_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook even longer for a brown roux","text":"For a brown roux, continue cooking for another 20 minutes (up to 30 minutes total), until the roux reaches a deep, rich brown color with a nutty aroma. Editor's Tip: Brown roux is reminiscent of brown butter and has an almost smoky quality.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/How-to-Make-a-Roux_FT25_278689_EC_0116_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook just a little longer for a dark roux","text":"To make a dark roux, continue cooking it for another 20 to 25 minutes (up to 45 minutes total) over medium-low heat until it reaches a darker, almost black color. Editor's Tip: There are a few things to keep in mind when making a dark roux. First, the thickening power decreases as the color increases, so plan to make extra when making a darker roux. This type of roux also burns very easily. If you notice any dark flecks in your roux or an acrid aroma, toss it and start over. Otherwise, anything you use it in will taste burnt. Stir constantly to avoid ruining your dark roux, and keep that heat at medium-low.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/05\/roux_dark_C.jpg?fit=696,435"}],"recipeYield":"1\/4 cup roux","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 261 calories","fatContent":"23g fat (15g saturated fat)","cholesterolContent":"61mg cholesterol","sodiumContent":"478mg sodium","carbohydrateContent":"12g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"278689","romance_copy_dek":"Discover how to make a roux\u2014the secret to thickening your favorite dishes! 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