Roux is a very simple thickening agent used as the base for gravy, soups and stews. Whisk together some fat and flour and you’re on your way. Could not be easier!

Roux

Tips to keep in mind:

Ratio is key! 1:1 Fat to Flour. So 1 cup butter + 1 cup flour. Or 2 tbsp bacon drippings + 2 tbsp flour.

Whisk constantly! It requires some baby sitting, but you’ve got to keep it moving to cook out the raw flour flavor.

Add liquid to finish. The basic concept of roux is that roux + liquid = love.

Ingredients

1 part fat (butter, oil, bacon drippings, etc.)
1 part flour

Instructions

Melt fat over medium high heat.
Stir in flour, whisking constantly until desired color is achieved.

Recipe Notes

The type of roux you make literally just depends on the amount of time you cook it.

White Roux – cook for 5ish minutes, just long enough to get rid of the raw flour flavor. Use for white gravy (add sausage for biscuits and gravy), potato soup, chowders and Béchamel sauce. Béchamel sounds fancy, but it’s insanely easy. Literally just the roux plus milk. It’s one of the french mother sauces and is used for homemade mac and cheese, white lasagna, potatoes gratin.

Blonde Roux – 15-20ish min, look for a light tan color. This is the most common type of roux. Use for turkey gravy on Thanksgiving, chili, tomato soup and various stews.

Dark Roux – 30ish min (or longer), look for a caramel or peanut butter color, or darker if recipe calls for it. Common in Cajun cooking. Used for gumbo, shrimp and grits and darker soups.