Make a Roux


What is a roux?

A roux, pronounced roo, is simply a mixture of equal parts fat and flour used to thicken liquid. The fat used can range from oil, butter, even bacon grease. Start by heating your fat in a large pan over medium heat. Once the oil is heated, gradually sprinkle in an equal amount of flour.

The longer you cook a roux ...

... the darker the color and the richer the flavor. There are four types of roux. Each is used for specific reason.

White roux

A white roux is used solely for thickening. It is cooked just long enough to get rid of the raw taste of the flour and does not add any distinct flavor to the dish.

2 minutes

Blonde roux

A blonde roux adds just a slight amount of flavor to the dish. It should resemble the color of caramel. Used for making gravy.

4 minutes

Brown roux

Some people also refer to this as peanut butter roux. It has a slightly nuttier flavor than the blonde roux.

6 minutes

Dark brown roux

Because it is cooked the longest, it has a very distinct nutty flavor.  It should resemble the color of chocolate.

8 minutes

Recipes that use a roux

Creamy Mac and Cheese

Shrimp And Crawfish Étouffée

Chicken And Sausage Gumbo

Sawmill Gravy

Corn And Crab Chowder