howto.org.in

How to Make a Roux

Learn how to make a roux with fat and flour, cook it to white, blond, brown, or dark stages, avoid lumps, troubleshoot, and use it safely.

Food & CookingEdited by Pramod Tiwari
2 min read

Quick Answer

To make a roux, melt fat in a pan, whisk in an equal amount of flour, and cook while stirring until the roux reaches the color your recipe needs. Add liquid gradually while whisking to create a smooth sauce.

Ingredients and Tools

  • Butter, oil, or drippings
  • All-purpose flour
  • Pan
  • Whisk or wooden spoon
  • Measuring spoons
  • Liquid for sauce if needed

Safety Precautions

  • Stir constantly because roux can burn quickly.
  • Use caution with hot fat.
  • Do not walk away from dark roux.
  • Add liquid slowly to reduce splatter.
  • Discard burnt roux because bitterness will remain.

Step-by-Step Instructions

  1. Step 1

    Measure fat and flour

    Use roughly equal parts fat and flour by volume for a basic roux.

  2. Step 2

    Heat the fat

    Melt butter or warm oil over medium to medium-low heat.

  3. Step 3

    Whisk in flour

    Add flour and stir until no dry flour remains.

  4. Step 4

    Cook the roux

    Stir constantly until it reaches white, blond, brown, or dark color.

  5. Step 5

    Control heat

    Lower heat if it browns too fast or smells scorched.

  6. Step 6

    Add liquid gradually

    Whisk in warm or room-temperature liquid a little at a time.

  7. Step 7

    Simmer to thicken

    Cook the sauce or gravy until flour taste fades and texture thickens.

Practical Example

Example: You melt butter, whisk in flour, cook until blond, then slowly whisk in milk for a smooth white sauce.

Common Mistakes

  • Using high heat
  • Adding liquid all at once
  • Stopping stirring
  • Burning dark roux
  • Using too much flour
  • Not cooking out raw flour taste

Troubleshooting

Roux has lumps

Whisk steadily and add liquid more slowly.

Roux smells burnt

Start over; burnt roux will taste bitter.

Sauce is too thick

Whisk in more liquid gradually.

Sauce is too thin

Simmer longer or make a small extra roux separately and whisk it in.

FAQs

What is roux made of?

Roux is made from fat and flour cooked together.

What color should roux be?

It depends on the recipe: white for cream sauces, blond for gravy, brown or dark for deeper flavor.

Can I make roux with oil?

Yes. Oil works well, especially for darker roux.

Why is my sauce lumpy?

The liquid was likely added too quickly or without enough whisking.

Food & Cooking2 min read

How to Make Gravy

Learn how to make gravy with drippings, roux, stock, whisking, seasoning, common mistakes, troubleshooting, and FAQs.

Help us improve this guide

Tell us about an outdated instruction, unclear step, broken link or safety concern. Do not include passwords, account numbers, medical records or other sensitive information.

Email a correction or suggestion