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If you’ve ever wondered how to make a sauce that’s silky, rich, and full of depth—this is it. A roux is nothing more than flour and fat cooked together, but it’s the backbone of everything from creamy Alfredo to hearty stews and gravies. Mastering it means transforming simple dishes into something extraordinary.
What Makes It Extraordinary
The secret to truly luxurious sauces isn’t cream—it’s technique. A well-made roux gives you body, smoothness, and flavor. It’s a foundational skill that instantly elevates your cooking.
Mise en Place
Even though this is a very basic how-to recipe, mise en place is still important. I emphasize it because it is the way to achieve success in the kitchen.
Before you start:
- Read through the post to understand which roux you need
- Use a heavy-bottomed skillet or saucepan for even heating
- Gather equal parts flour and fat (butter, oil, or drippings)
- Keep a whisk handy and know what you’re aiming for: white, blonde, or brown roux
Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.
Basic Ratio
A roux is made with equal parts fat and flour by weight. For home cooking, it’s easy to remember:
- 1 tablespoon butter + 1 tablespoon flour = thickens about 1 cup of liquid
Types of Roux
White Roux
- Cooked 2–3 minutes until the raw flour smell disappears
- Used for white sauces like béchamel, Alfredo, or chicken pot pie
Blonde Roux
- Cooked 4–6 minutes until lightly golden with a nutty aroma
- Perfect for gravies, velouté, or medium-bodied sauces
Brown Roux
- Cooked 10–30 minutes (or longer) until deep brown and aromatic
- Common in gumbo, Cajun dishes, and bold beef gravies
How to Make a Roux (Step-by-Step)
- Add your fat to a skillet or small saucepan over medium heat
- Once the butter is melted or the oil is shimmering, sprinkle in the flour and whisk continuously
- Stir constantly to avoid lumps or scorching
- Continue cooking to your desired stage: white, blonde, or brown
- Add warm liquid slowly, whisking to combine
- Simmer until the mixture is smooth and thickened
Tips for Success
- Never walk away—constant whisking prevents burning
- Use warm or room-temperature liquid to reduce lumping
- A whisk works best for even stirring along the pan surface
Serving Ideas
Now that you know how to make a roux, here are a few Foodienoise recipes where it shines:
- Baked Chicken Alfredo Pasta
- Macaroni and Cheese
- Alfredo Asparagus Bundles in Puff Pastry with Crispy Bacon
Storage
- Store roux in an airtight container in the fridge for up to a week
- Or freeze in ice cube trays and transfer to a freezer bag for future use
Mastering roux isn’t just about thickening a sauce—it’s about creating dishes with soul, texture, and depth. Once you learn to whisk flour and fat into something golden, you’ll never look at a boxed sauce mix the same way again.
