Roux "roo" is a thickening agent for soups and sauces, with roots dating back more than years in French cuisine. Here's how to make it, step-by-step.

How to Make a Roux

A classic thickening agent for soups and sauces, roux pronounced "roo" gives dishes silky-smooth body and a nutty flavor.

It's an essential building block of dishes that range from macaroni and cheese to gumbo. Let's do some roux!


Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats.


There are four varieties of roux : white, blond, brown, and dark brown. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders.

Brown and dark brown roux have more flavor, but less thickening power than white or blond roux. Dark roux are primarily used in Cajun and Creole dishesmost notably gumbo and jambalaya. If you're cooking and storing a batch of roux for future use, use clarified butter as it will harden when refrigerated, trapping the flour in suspension.

This suspension helps to prevent lumps when the roux is whisked into a sauce or soup. Having a well-made roux on hand will make it easy to use this marvelous thickener in everyday cooking. Roux takes just a few minutes to make. If you have a kitchen scale, this is easy to measure. Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble.

Continue whisking as the roux gently bubbles and cooks to the shade desired. Do not allow the roux to bubble too vigorously, or it will burn rather than brown.

The white stage is reached once the flour loses its raw smellafter about 5 minutes of cooking and stirring. Although slightly grainy in texture, it is much smoother than it was at the beginning. The mixture is bubbling vigorously and the color is a little paler than when the clarified butter and flour were first combined.

The blond stage is reached after about 20 minutes of continuous cooking and stirring. The bubbles are beginning to slow, and the aroma has taken on nuances of popcorn or toasted bread. The roux is now tan colored, very smooth, and thinner than it was at the white new holland ts90. It be a peanut butter-brown color and its aroma is more pronounced and sharper than the nutty nuances of blond roux.

The roux is now thinner, and the bubbling has slowed even more. The dark brown stage is reached after about 45 minutes of cooking and stirring. It is the color of melted milk chocolate.Knowing how to make a roux is one of the most useful kitchen tips you will learn! A roux is used to create brilliant sauces, gravies, and thicken soups and other liquid dishes quickly.

A dark roux can add a nutty flavorful finish to your dish as the starches present in the thickening agents brown. A roux is the perfect way to thickening your liquids such as gravy and keeps your sauces from becoming lumpy.

Nobody likes getting a large bite of cornstarch or flour in their soup or mac and cheese! A roux is a combination of equal parts flour and fat, the most common being butter or meat drippings. When you make a roux, if you cook it long enough, the flour will brown adding great flavor to your sauce or dish.

The longer you brown your roux for, the more flavor it will have. If you are making a chowder or a white sauce for Scalloped Potatoesyou would not brown your roux like you would if you were making a pot of gumbo! Start your roux by melting butter or fat such as drippings in a saucepan and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing. This will eliminate any floury flavors. For a blonde roux, allow it to cook a minute or so.

Once you have cooked the flour mixture to your liking most white sauces or cheese sauces use a light or white roux begin adding liquid while whisking a small amount at a time. Reduce the heat to low and begin adding the liquid a little at a time. Stir until smooth after each addition. You will get a paste like texture at first, add a bit more liquid and whisk until smooth and completely free of lumps.

Now that you have a nice roux as a base, add the rest of the ingredients for your sauce sauce along with seasonings or add your roux into your dish to help thicken it. Allow the mixture to bubble for at least one minute while whisking. Stir to melt. Kitchen Tips. Side Dishes. Pasta and Pizza.


Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook! Dips and Dressings. Friend's Email Address.Making a roux is not difficult. In simple terms, a roux is equal parts cooked fat and flour.

You can use any kind of cooking oil, butter, or bacon fat to make a roux. It just depends on what you are making and what kind of flavor you want to give your dish. It will clump up slightly at first, but it will loosen as it heats. At this point, the raw taste of flour has been cooked out, and the roux is at its optimal thickening ability.

This is called a blonde roux. The roux will still be able to thicken a soup or sauce, but not as much as the blonde roux. It will give your final dish a slightly nutty flavor. This dark roux is a nice milk chocolate color. At this point, roux does not have a lot of thickening power, which is why Cajun and Creole cooks will add file powder at the end of cooking. So just remember to cook on medium heat and to keep stirring.

How To: Make a Roux. Tags: basicssoupsouthern cookingstew. Other posts 12 Quick Family Meals. Sign in with Facebook. Remember me Forget password? Have your cake and eat it too! Receive weekly recipes and updates from Paula. Never miss a tasty treat again!But for a gumbofor example, you're going to want to make a roux.

Once you've made it a couple times, you'll know what to look out for, but here are some things that can go wrong that you'll want to avoid. Yes, a roux is just flour and fat. Butter, oil, and drippings from meat all work as the fat. But the ratio between those two things really matters for a roux, because it determines the thickening power of your end result. Too much flour and your sauce will be too thick. Too much fat and it won't be thick enough.

The ratio will depend on what you want to use your roux for, but the classic roux for thickening sauces is a one-to-one ratio of flour and butter. A roux is one of those stovetop dishes that benefits from patience. It's tempting to turn up the heat to try to nudge it along, but more often than not, that will just burn your flour and you'll have to start over again. One of the tricky parts about roux is that it's better for different things at different stages. A blond roux is one where the roux is just barely browned.

It'll smell a little nutty, and have the consistency of wet sand. This roux is useful for bechamel or cheese sauces because it also thickens the most of any type—the more you cook a roux and the darker it gets, the less thickening power it gets. If you keep cooking the roux, it'll turn into a brown, peanut butter color, which is great for lighter gumbos and many sauces and stews.

Keep pushing until the roux is a very dark brown, and that's the color you want for gumbo. That roux doesn't thicken as well as the other kinds, and it is also made best with oil or drippings, since butter can burn at high temperatures. It's a process that takes patience to get to the right stage without turning up the heat and scorching the whole thing.

If you need a visual guide for what the roux will look like, try this video of Emeril Lagasse making roux. If you add a cold roux to a cold liquid, it won't dissolve or thicken. Likewise, adding a hot roux to a hot liquid will result in a lumpy sauce. Once you have your roux where you want it and you're adding your stock or milk or whatever else, it's important to make sure you combine them gradually.

If you're thickening a sauce with rroux, add a little roux at a time and whisk until you get the consistency you're looking for.Making a roux might sound complicated, but it's actually SO easy. Once you know how to make one, you'll be in love with all the things it can do. Let's break it down. A roux is equal parts fat and flour. Typically, fat comes in the form of butter that's the French way but any fat works! Fat is heated to a liquid state in a pan, then flour is whisked in and cooked until no longer raw.

For a blonde roux, this will only take a couple minutes. If a dark roux is what you're looking for, common in Cajun cuisine like seafood gumbo simply continue cooking, whisking constantly, until roux has darkened to your desired color.

So many things! As mentioned above, a roux is the perfect base for thickening cheese sauces or cheese dips. It's also the base for 3 of the 5 classic French mother sauces. In Cajun cooking, it's used for making gumbo and jambalaya—many times starting with oil or bacon fat instead of butter.

In Japan, many curries are started with a simple roux of butter or oil and flour, with the addition of curry powder. Roux is made all over the world, and used for countless different dishes. In this case, we're using butter. Put your skillet any type will do over medium heat and add your fat. Keep a close eye to make sure it doesn't burn! That's regular old all-purpose flour, by the way.

Sprinkle it over your heated fat and whisk constantly to combine the two. Within about 30 seconds of whisking, your flour and fat should be bound together and smooth.

Almost immediately it will take on a thin paste-like consistency and will be lightly bubbling.

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Continue stirring for 1 to 2 minutes, until all the raw flour flavor has cooked off. If you're using your roux to thicken a soup or sauce, then you're good to go! If you're making a recipe that requires a darker roux, read on If your recipe requires a dark roux, keep cookin'! Just don't turn your back on it, or it WILL burn. Word to the wise, from the neglectful. If you're making a dark roux, chances are you'll want to use a fat with a higher smoke point, like vegetable oil. Since butter has a low smoke point, it's more likely to burn, and you'll need to cook the roux at a lower temperature for longer to avoid burning.

That's all there is to it! Once you've mastered roux-making, you've got tons of sauces, stews, and soups to play around with. Try using a darker roux to add a rich, nutty flavor to beef stew, and a lighter one to thicken soups like New England clam chowder.

Soon you'll be saucin' like a pro.Hi, this web browser has Javascript disabled. As a result, several features will be disabled. This is something that requires constant stirring and attention while cooking, because it is very easy to burn. Once you master this technique, all the delicious stews, gumbos, etc Heat the oil first. Add flour a little at a time until the mixture becomes dough-like. Constantly stir the mixture and add more oil or flour as needed to get the right consistency.

Keep stirring until the desired color is achieved, which is typically a dark brown but NOT burnt. The timing is purely a judgement call as it depends on the cooking temperature. At this point, you can either scoop some roux out into a bowl if you feel like you've made too much for your recipe or add in the liquid to make your gravy.

How To Make A Roux

It is not a bad idea to make a bit more than you need and scoop some out before adding the liquid because you can always add some of the roux back into the gravy if the consistency is too thin. Or you can always add more liquid if the size of your pot allows if your gravy is too thick.

Disclaimer: Nutrition facts are derived from linked ingredients shown at left in colored bullets and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. Calories per serving : Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

The best tags are ones that the general public finds useful -- e. Join Free Sign In. Recipes Other Other - Misc. The basic building block to most Cajun dishes. Servings Resize as posted to Metric.If the proposal is granted, Roux will most likely wrap up his examination on May Make a rouxmoisten with a little stock and season with salt and pepper, adding butter and some gherkins.

As this conception of Roux 's is of the greatest importance we shall follow it out in some detail. Make a roux —that is, melt some butter in a pan, adding flour little by little and stirring until it goes a brown color. As to Rouxthe deposed Commander-in-Chief, there is a word to be added. The roux prevents the milk and potato from separating, and also gives it smoothness.

An everyday activity is one you do every day. Thanks, English. Practice using "everyday," one word, and "every day," two words, in this fun quiz with … everyday example sentences!


Origin of roux —15; beurre roux brown butter russus red-brown, red-haired, akin to ruber red 1. Example sentences from the Web for roux If the proposal is granted, Roux will most likely wrap up his examination on May Form and Function E. Edward Stuart Russell. The Belgian Cookbook Various. Word Origin for roux C from French: brownish, from Latin russus russet. French bacteriologist.

His work with the diphtheria bacillus led to the development of antitoxins to neutralize pathogenic toxins.

ROUX - В книге всё было по-другому (4 раунд 17ib)

Wilhelm German anatomist who is noted for his research on embryonic development. Published by Houghton Mifflin Company. French bacteriologist who assisted Louis Pasteur on most of his major discoveries.

Later, working with Alexandre Yersin, he showed that the symptoms of diphtheria are caused by a lethal toxin produced by the diphtheria bacillus. Roux carried out early work on the rabies vaccine and directed the first tests of the diphtheria antitoxin. All rights reserved.