WHAT IS A ROUX, AND HOW DO YOU MAKE A ROUX SAUCE?

When it comes to culinary basics, few techniques are as foundational and versatile as creating a roux. Whether you're mixing up your favorite baked potato soup or preparing your grandma’s timeless stew recipe, understanding what a roux is and mastering the art of making one is important. From thickening soups and stews to forming the base of classic blender sauces, a roux is a culinary building block. Read on to learn more about how to make a roux and the different types of roux you can use to make various sauces.

WHAT IS A ROUX?

A roux is equal parts fat and flour, cooked on low to medium heat to help make a thickening agent or add flavor and texture to anything from soups to sauces. A roux can help add creaminess or bind fatty ingredients together. The type of fat you use depends on your preference and your recipe, but a roux is typically made with unsalted butter or a neutral oil such as vegetable or canola.

Roux is categorized by its color. There are white, blond, brown and dark brown roux, and the color is determined by the cooking time—the shortest being white and the longest being dark brown. While white and blond variations are typically used for thickening, brown and dark brown roux are generally less powerful as thickening agents and are used more for flavor.

Roux is often used in French and Cajun dishes and can also be a foundational ingredient in some Japanese curries.

WHAT’S THE DIFFERENCE BETWEEN A ROUX AND A GRAVY?

Gravy is basically a roux, elevated with meat drippings or stock added. While a roux is a neutral fat and flour combined, gravy takes it a step further by using drippings for the fat and stock for flavor.

HOW TO MAKE A ROUX: BASIC ROUX RECIPE

A basic roux is the foundation of countless sauces and dishes. This technique can thicken, enrich and elevate a wide array of foods. Whether you are whipping up a batch of Creamy Mushroom Soup or trying your hand at Crunchy Panko Mac and Cheese, a traditional roux is one of the first steps. Read this recipe to learn how to make a basic light roux that you can customize for almost any dish.

STEP 1: GATHER INGREDIENTS

The first step to creating a roux is determining which type of fat you’d like to use. Butter is usually the most popular choice, but you can also use cooking oil. Measure equal parts fat and equal parts flour. Place a skillet on the cooktop over medium-low heat.

STEP 2: MELT FAT

In the skillet, add your butter or oil and allow it to heat and spread.

STEP 3: ADD FLOUR & STIR

Sprinkle in your flour and stir the mixture with a wooden spoon in a figure-eight motion, so it cooks evenly.

STEP 4: COOK TO DESIRED COLOR

After about 3-5 minutes, you should have a light roux that has slightly puffed up. If you’d like a brown roux, you can continue cooking for another 3-4 minutes. To create a dark brown roux, cook for a total of 8-15 minutes.

STEP 5: ALLOW THE roux TO COOL

Once you have cooked the roux to your desired doneness, allow it to cool slightly before incorporating stock, milk or another liquid into it. You can use a whisk to ensure it is fully incorporated and allow it to simmer until it has reached your desired thickness.

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HOW TO MAKE DIFFERENT TYPES OF ROUX

Creating various types of roux and understanding what each type is best used for is an important skill for any home cook. Read on to learn how to make a roux for mac and cheese, gumbo and more.

HOW TO MAKE A WHITE ROUX

To make a white roux, heat butter over medium heat in a skillet. Add equal parts of flour to the pan while whisking. Reduce the heat to medium-low as the mixture bubbles, and then slow your whisking. Cook the roux until it becomes fragrant, and then periodically stir while it cooks for about two more minutes. If you are thickening a hot dish, allow the roux to cool, but if you are thickening a liquid at room temperature, you can add the roux right away.

HOW TO MAKE A BLOND ROUX

The process for preparing a blond roux and white roux are very similar. Begin by setting your stove to a medium heat. Add your butter to a saucepan, stirring until it’s melted. Once the butter is melted, reduce the heat to low and whisk in the flour, one tablespoon at a time. Continue whisking the mixture until it becomes aromatic and has taken on your desired blond color. Once you are satisfied with the color and texture, the roux can be used in your recipe.

HOW TO MAKE A BROWN ROUX

A brown roux follows a similar method to the lighter types, but the main difference is that it cooks considerably longer—sometimes up to an hour. Brown roux is often used in Creole and Cajun dishes. To make a brown roux, follow the steps for the white and blond roux—melting your fat over medium heat and then adding the flour a little bit at a time until a paste is formed. Continue cooking the roux and stir it frequently, ensuring it is not sticking to the bottom of the pan, until your desired color is achieved. Brown roux typically uses oil, since butter is more likely to burn the longer it cooks.

HOW TO MAKE A DARK BROWN ROUX FOR GUMBO

A darker roux plays an important role as a thickener and flavor enhancer in dishes like gumbo. All it takes to make a dark brown roux is fat, flour, heat and time. Begin by melting your fat over medium heat and then reduce the heat and add your flour—remember to keep a 1:1 ratio of fat to flour. Cook your roux over low heat, whisking constantly for 45 minutes or more to achieve a dark brown color and a savory, rich flavor.

HOW TO MAKE A ROUX FOR GRAVY

To make a roux for gravy, start like any other roux variation—with your fat and flour. Combine equal parts melted fat and flour and whisk continuously. For a thicker gravy, you may want to increase your amount of fat and flour and for thinner gravy, do the opposite. Combining your roux with pan drippings, stock, milk or another liquid will help transform it into a delicious gravy.

HOW TO MAKE A ROUX FOR MAC AND CHEESE

Creating a roux for homemade mac and cheese can help give you thick, creamy and delicious results. Melt the butter over medium heat and add your flour. Then, add milk steadily and continue stirring until the mixture is bubbling and thickened, being careful not to let it burn. To finish the sauce, slowly stir in your preferred shredded cheese until it is fully combined and the mixture is smooth.

HOW TO MAKE A ROUX WITHOUT FLOUR

There are several types of flour you can experiment with when making a roux, but if you don’t have any flour on hand or you want to try making a roux without it, you can also use arrowroot powder or cornstarch. If you are going to use one of these alternatives, mix it with a bit of water first to create a liquid consistency and add it to the pan with your melted fat, whisking continuously.

HOW TO MAKE A VEGAN ROUX

Many recipes have vegan alternatives to the ingredients. To make a vegan roux, you will need to substitute the butter or oil for a vegan butter or plant-based oil. Vegan butter and oil alternatives are typically made with a mixture of water and plant-based oil like coconut or avocado.

TIPS FOR MAKING A ROUX

• Use equal parts fat and flour.

• Add pan drippings to give your roux an extra boost of flavor.

• Scrape the bottom of the pan to help give your roux a robust taste.

• Experiment with different fats to match a dish’s flavor profile.

• Whisk the roux consistently.

• Let the roux cool slightly before adding any liquid.

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