How to Make a Roux

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.
making roux by mixing flour and butter

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 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course sauces
Cuisine International
Servings 1 serves
Calories 1081 kcal

EQUIPMENT (click pictures for details)



  • Melt the butter in a saucepan over a medium heat.
    melting butter
  • Whisk the flour into the melted butter and cook for at least 3 minutes to obtain a white roux.
    making roux by mixing flour and butter
  • 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.
    make a roux
  • 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.


  • The ratio of butter and flour is always equal.
  • It is recommended to make the roux in advance and store in the fridge then use a cheese grater.

Nutrition for 1 portion

Calories: 1081kcalCarbohydrates: 76gProtein: 11gFat: 82gCholesterol: 215mgSodium: 13mgFiber: 3gSugar: 1gVitamin A: 2499IUCalcium: 39mgIron: 5mg
Keyword butter, flour, roux, thickening agent
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