Making a Roux
Equal parts fat and flour cooked together to form a thickening paste. The foundation of classic French sauces (béchamel, velouté, gravy) and the base of Cajun gumbo.
When to Use This Technique
- Making béchamel sauce (white sauce)
- Thickening milk-based soups and chowders
- Cajun and Creole gumbo base
- Gravy and pot pie filling
Temperature Guide
Temperature Range
White roux: low-medium heat. Dark/brown roux: medium-high with constant stirring.
Visual Cue
White roux: pale cream. Blonde: golden. Brown: peanut butter color. Dark: chocolate.
Readiness Test
White roux smells like cooked pastry. Dark roux smells nutty and chocolatey.
Step-by-Step Instructions
Melt butter (or heat oil) in heavy pan over medium heat
Tip
Equal parts by weight: 1 tbsp butter + 1 tbsp flour makes 1 roux
Add flour all at once, stir immediately to combine
Tip
No lumps is the goal. Stir vigorously from first second.
Cook roux, stirring constantly, to desired color and depth
Tip
White (1-2 min): béchamel. Blonde (3-5 min): velouté. Brown (10-15 min): gravy. Dark (15-20 min): gumbo.
Add liquid gradually while whisking constantly — hot liquid goes in fast, cold goes in slow
Tip
Hot milk/stock added all at once to white roux works. Cold liquid added slowly to avoid lumps.
Simmer until sauce reaches desired thickness, stirring frequently
Tip
Raw flour taste cooks out after minimum 3-4 minutes of simmering
Visual Cues to Look For
- White roux: pale cream, smells like cooked pastry
- Blonde roux: golden, slightly nutty aroma
- Brown roux: peanut butter color, distinctly nutty
- Dark roux (Cajun): chocolate-brown, sharp nutty aroma, very dark
Equipment Needed
- Heavy saucepan
- Whisk
- Wooden spoon
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
3-20 minutes
Category
Sauce Making