Basic Roux (White, Blond, Medium, and Dark) Recipe
A basic guide to making roux in four stages—white, blond, medium (peanut butter), and dark—using equal parts flour and fat. Roux is a versatile thickening agent used in many sauces, soups, and stews. Mastering the different roux colors allows you to add distinct flavors and textures to your dishes.
- Prep Time: 5 minutes
- Cook Time: 2 to 60 minutes depending on roux color
- Total Time: 7 to 65 minutes
- Yield: About 2 cups of roux 1x
- Category: Sauce Base
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Ingredients
- 1 cup all-purpose flour
- 1 cup fat (butter, neutral oil, or bacon fat)
Instructions
- Prep: Before starting, read the notes about fat type and quantity as these depend on what you are making next with the roux.
- Whisk: In a heavy-bottomed skillet or Dutch oven, warm the fat over medium heat. Whisk in the flour until the mixture is smooth and lump-free.
- Stir: Stir constantly to avoid burning. Use a whisk for lighter roux or switch to a flat-ended wooden spoon or silicone spatula for stirring darker roux to scrape the edges and bottom evenly.
- White Roux: Cook for 2 to 5 minutes until pale and raw flour taste disappears, keeping it light in color.
- Blond Roux: Continue cooking for about 5 to 10 minutes until the roux turns a golden blond color and develops a slightly nutty aroma.
- Peanut Butter Roux: Cook for about 12 to 20 minutes until the roux reaches a light-medium brown, peanut butter color, deepening its flavor.
- Dark Roux: Cook the roux for 30 to 60 minutes until it reaches a dark chocolate brown color with a rich, complex flavor. Stir constantly to prevent burning.
- Use: Use the roux immediately in your recipe, or let it cool by removing it from the pan to prevent further darkening. Store cooled roux properly for later use.
Notes
- The type and amount of fat used can vary depending on your dish. Butter is classic, but neutral oils or bacon fat add different flavors.
- Constant stirring is essential to prevent lumps and burning, especially for darker roux.
- Roux thickens sauces and soups; lighter roux has more thickening power, while darker roux offers more flavor.
- Store roux in an airtight container in the refrigerator for up to a week.
- Remove roux from heat once desired color is reached to stop cooking and prevent burning.
Keywords: Roux, basic roux, white roux, blond roux, dark roux, sauce thickener, French cooking, gravy base
