A simple and traditional roux recipe to use for gravy, sauces and to thicken soups and stews. This authentic and easy roux recipe will be your go-to thickener for cooking.
What is roux?
The definition of roux according to the Merriam Webster Dictionary is:
‘ a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce’
I would like to add that the flour and fat are cooked in equal portions by weight. It is used to make gravy, and to thicken sauces, soups and stews.
The fat can be butter, oil, bacon fat (my favorite) or lard. The French traditionally use butter. The flour is cooked into the fat where it loses it’s raw flavor and takes on a slightly nutty flavor. The longer you cook the flour, the darker the roux gets. The darker a roux gets, the more flavor it develops but you lose some of the thickening property.
When making roux, you want to cook over medium heat and stir constantly to prevent burning the flour. If it is cooking too fast, simply reduce heat. If you are making a light colored roux, it will cook up in just a few minutes. From this basic roux recipe, you can add liquid to make sauces or add directly to soups and stews as a thickener.
The nicknames of roux according to its darkness:
white roux – blonde roux – peanut butter roux – brown roux – black roux
Roux is used in three of the five French mother sauces – béchamel sauce, veloute sauce and espagnole sauce. It is also prevalent in Eastern European countries as well as the northeastern Mediterranean. Due to the French influence in Louisiana, roux is common in American southern cooking as well.
What you can make with roux:
- gravy for meat, poutine, biscuits
- cheese sauce for veggies or macaroni
- alfredo sauce
- bechamel Sauce
- beef bourguignon
- Welsh rarebit
If you haven’t tried any of these recipes, don’t you think it’s about time you tried these magnificent foods? All of these recipes aren’t difficult and use simple ingredients. You can expand your kitchen repertoire quickly with these skills so feel free to take on the roux challenge and make some of these recipes. The easiest is probably cheese sauce or alfredo sauce, in my honest opinion. This roux recipe is easy peavey and the real deal. Bon appetite!
If your roux looks like this add more flour.
A simple and traditional roux recipe to use for gravy, sauces and to thicken soups and stews. This authentic roux recipe will be your go-to thickener for cooking.
- fat of choice such as butter, oil, animal fat
- For most recipe uses you can make roux with three tablespoons of butter, oil or animal fat. For best results, use a kitchen scale to weigh your fat. Place fat in a skillet, sauce pan or dutch oven.
- Cook over medium low heat until the water cooks off (butter).
- Next add equal weight of flour and stir constantly. I like to use a fork but you may find a whisk helpful.
- Stir continuously until the roux is the color you desire. For light colored sauces, cook just until the flour starts to smell nutty. For darker sauces, keep cooking and stirring until the desired color is reached, this will depend on the recipe you are making. The roux may be clumpy at first but keep stirring the lumps out.
- Use in your favorite recipes.
- Serving Size: 1 recipe
- Calories: 416
- Sugar: 0 g
- Sodium: 6 g
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 91 mg