Name: How to Make a Roux
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 100 gr unsalted butter; 100 gr plain flour

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A roux is a combination of equal parts of flour and butter.

It is one of the many basic thickening agents in cooking and commonly used in sauces and soups.

We make a roux with ordinary butter but you can also use clarified butter for this recipe. It is also possible to make a roux with other fats such as oil or rendered fat from bacon or duck but it is less popular.

3 types of roux

White, blonde and brown are the 3 types of roux available.

White roux is used to thicken veloutés and white sauces. It is important that the flour doesn’t brown.
Blonde roux needs to cook a little longer until it has a light brown colour. It is used in light coloured sauces.
Brown roux needs to cook the longest and will be golden brown. It will add a slight nutty flavour to your dishes and can be used to thicken a red wine sauce or gravy.

How to Make a Roux

It is one of the many basic thickening agents in cooking and commonly used in sauces and soups.

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course sauces

Cuisine International

Servings serves

Calories 1081 kcal

EQUIPMENT (click pictures for details)

Saucepan

Whisk

Ingredients

100 gr unsalted butter
100 gr plain flour

Instructions

Melt the butter in a saucepan over a medium heat.
Whisk the flour into the melted butter and cook for at least 3 minutes to obtain a white roux.
To get a blond roux cook the white roux for 3 minutes until the flour loses its raw flavour and the colour is light brown.
To get a brown roux cook further and watch carefully as it will quickly turn to a golden brown colour.
Use the roux right away as a thickening agent or store in the refrigerator in an airtight container.