How to Make a Roux

How to Make a Roux

Melt equal parts butter and flour (typically 2-3 tbsp each) in a saucepan over medium heat. Stir constantly for 2 minutes for a white roux, 5 minutes for blonde, or 10-15 minutes for a dark roux. A roux is the base for gravy, sauces, and gumbo.

The Method

Melt butter: Melt 3 tbsp butter in a saucepan over medium heat.

Add flour: Whisk in 3 tbsp flour until smooth. No lumps.

Cook to desired color: Stir constantly: 2 min = white roux (for béchamel), 5 min = blonde (for gravy), 10-15 min = dark (for gumbo).

Add liquid: Gradually whisk in broth or milk. Bring to a simmer to thicken.

Common Mistakes to Avoid

Rushing the process: Each step has a specific time and technique for a reason. Follow them closely for the best results.

Not reading all steps first: Read through the entire method before starting so you know what to expect and can prepare everything in advance.

Skipping the prep: Proper preparation is half the work. Make sure all ingredients and equipment are ready before you begin.

Pro Tips

• Start with quality ingredients for the best results
• Follow the temperatures and times precisely
• Practice makes perfect — don't be discouraged if your first attempt isn't perfect
• Clean as you go to keep your workspace organized