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My easy guide on How to Make a Roux Sauce is a benchmark for the best of best when it comes to homemade gravy, cheese sauces, and even roux for gumbo, macaroni and cheese, al gratin potatoes, and so much more! You are not going to believe how a simple roux recipe (which takes no time to make!) will completely change your way of cooking!
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Easy Roux Sauce
A roux is one of the fundamental building blocks of 4 out of the 5 "mother sauces". As important as it is, it's a simple mixture of flour and fat cooked together to create a paste-like consistency that works as a flavor base and thickener for a sauce.
These 5 sauces - Béchamel, Velouté, Espagnole, Hollandaise, and Tomato Sauce - are considered relatives to all other sauces! So, you can see the importance of knowing how to make a roux to begin the process.
There are different types of roux, and each one has its place in the kitchen for specific recipes. Once you master making a roux, you are just a few steps away from silky cheese sauces and savory gumbos!
Roux Ingredients
- Butter or fat drippings
- All-purpose flour
All you need to create the perfect roux sauce is butter and flour. If you have fat drippings - such as those from a beef roast, for example - you can use those instead of butter.
Ratios for Roux
To make the perfect roux, always use a 1:1 ratio, or equal parts flour to fat. For example, if you use ½ cup butter, you would also use ½ cup flour.
When making roux, remember this simple equation:
roux = butter + flour + heat + time.
How to Make a Roux
- Melt butter over medium-low heat in a pan on the stove. Once it melts, add in flour and whisk it through.
- Cook until the flour and butter combine completely. It will begin to thicken and bubble after about 3-5 minutes. If making a white roux, you can stop here and take it off the heat. For a blond roux, cook for 10 minutes while stirring as necessary to keep it from burning. If making a brown roux, cook it for up to 30 minutes, stirring frequently.
Roux Recipe Tips
- Always keep it on the heat long enough to "cook out" the flavor of the flour. This is usually achieved after 5 minutes, which is the base time for a white roux.
- Always monitor the heat and the amount of time passing while cooking.
- If it seems like it is browning too fast, turn down your heat.
- If it seems lumpy, switch to a whisk.
- The ratio for butter to flour is 1:1.
Types of Roux
- White Roux: The most pale in color of all the types of roux, this roux takes 5 minutes to make and works perfectly for making a béchamel or cheese sauce!
- Blond Roux: Slightly darker than a white roux, this roux is perfect for Etouffee because of its slightly nutty flavor. This roux takes about 10 minutes to make.
- Brown Roux: Also known a dark roux, this mixture is packed with flavor, taking up to 30 minutes to make and perfect for gumbos or jambalaya (or any New Orleans cuisine!).
- Dry Roux: This roux eliminates the butter or fat completely, and focuses simply on toasting the flour in a hot pan until it browns slightly. This is a great alternative when pressed for time!
There are different types of roux for different recipes. Because this sauce base is typically made with butter, the longer it cooks, the darker it becomes.
Think of the difference between melted butter versus if you make brown butter for a recipe. As it becomes darker, it will take on a thicker consistency and nuttier flavor.
Roux Sauce Recipe FAQs
Roux is a base for a variety of sauces made from equal parts fat, usually butter or meat drippings (such as bacon fat), and flour which cooks together over medium-low heat.
Similar to a slurry, roux allows for sauces to coat food completely, as the fat helps the sauce "cling" on to food with a thicker consistency. This works well for a variety of sauces, as well as a thickening agent for soups, stews, and gumbos.
Always monitor the temperature of your stove while making a roux. Increasing the heat will not make the sauce cook faster (especially if you are trying to achieve a brown roux). This base for sauces requires low and slow cooking for even consistency. If you burn it, it's best to start over from scratch, as the burnt flavor will be noticeable in a sauce.
The length of time it takes to make a roux depends on the type being made. White roux takes approximately 5 minutes, blond roux takes 10 minutes, and brown roux can take up to 30 minutes.
It is normal for a roux to seem clumpy while it is being cooked on the stove. Continue to cook for the desired time while stirring constantly. Switch to a whisk to remove lumps, and always make sure equal parts flour and butter are being used.
Recipes using Roux
Here are a few ideas of what to make with different roux bases:
- White Roux: Macaroni and Cheese, Tuna Noodle Casserole, Scalloped Potatoes, Chicken Pot Pie, Cream-based Chowders, Moussaka.
- Blonde Roux: Crab Gumbo, Shrimp Etouffee, Sausage Gravy, Swedish Meatballs with Cream Sauce, Braised Chicken with Andouille Mushroom Sauce.
- Brown Roux: Creole Sauce, Cajun-Style Jambalaya, Spicy Crawfish Stew.
What are the 5 Mother Sauces?
- Béchamel: A creamy, silky sauce made from a white roux and milk traditionally used for white sauces or cheese sauces. Perfect for macaroni and cheese or savory Mornay sauce!
- Velouté: This sauce is very similar to a béchamel, but it is less creamy as it is traditionally made with blonde roux mixed with stock or broth instead of milk or cream. This is perfect for soups, sautéed vegetables, or served with roasted pork or chicken.
- Espagnole: Boasting its flavorful complexion from the intensity of a brown roux, this sauce is usually made from dark roux, meat drippings, stock, and seasonings.
- Tomato Sauce: Made from white roux and tomatoes, a tomato sauce made this way is thick, creamy, and luscious.
- Hollandaise Sauce: Made from egg yolks, clarified butter, and acid (traditionally lemon juice). Hollandaise is the only of the 5 sauces to not use this base.
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How to Make a Roux Sauce
Equipment
- 1 Pan
- 1 Whisk
Ingredients
- ¼ cup butter or fat drippings such as those from a beef roast or bacon
- ¼ cup all-purpose flour
Instructions
- Melt butter over medium-low heat in a pan on the stove. Once it melts, add in flour and whisk it through.
- Cook until the flour and butter combine completely. It will begin to thicken and bubble after about 3-5 minutes. If making a white roux, you can stop here and take it off the heat. For a blond roux, cook for 10 minutes while stirring as necessary to keep it from burning. If making a brown roux, cook it for up to 30 minutes, stirring frequently.
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Notes
- Always keep it on the heat long enough to "cook out" the flavor of the flour. This is usually achieved after 5 minutes, which is the base time for a white roux.
- Always monitor the heat and the amount of time passing while cooking.
- If it seems like it is browning too fast, turn down your heat.
- If it seems lumpy, switch to a whisk.
- The ratio for butter to flour is 1:1.
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