How To Make A Roux With Step By Step Photos

A roux (pronounced “roo”) is a thickening agent used for gravies, soups, stews, and sauces. It creates a smooth, creamy consistency without lumps. A good roux is made with butter and flour and cooked on a stovetop. Liquids can be added to make gravy or soup bases or it can be added to liquids such as soups or stews to thicken. Here, we will teach you the different types and how to use them.

Ingredients in a Good Roux

Just two simple ingredients go into making a roux. You add things like milk, broth, cheese or other spices to make gravy, macaroni and cheese sauce or to thicken soup. Here’s all you need:

Butter – half a cup of butter Flour – half a cup of flour

Ratio of Flour to Butter

The most common ratio for roux is 1:1, or a mixture of equal parts flour and butter (or “fat”). This is the ratio that we prefer to use. Others use a 2:1 ratio (2 parts flour, 1 part butter) but we have found that this usually results in clumping and doesn’t brown as well.

Types of Roux

The type (or color) depends completely on how long you cook it. That’s it. The longer you cook it, the darker it gets. Also, the longer it cooks, the less thickening power it has. So a very dark roux will have a deeper flavor, but it won’t thicken as much as a white roux. Here is a simple breakdown of the 4 common types of roux:

A Quick Guide

Need an easy guide as a reference? Pin this handy infographic!

Color: Off-white or very light Flavor: Neutral, very little flavor Thickening power: Thickens very well Used in: Béchamel sauce, velouté, white sauces, cheese sauces (mac and cheese), chowders, country gravy

Color: Deep brown to very dark brown, like melted dark chocolate Flavor: Very deep, rich flavor Thickening power: Not great, adds a smooth consistency but not super thick Used in: Gumbo, Creole or Cajun dishes, stew, and goulash.

Add Liquid to Make a Sauce or Gravy

For the recipe below, you can simply add liquid directly to the roux to make a sauce or gravy. Depending on what you are making, you can add any kind of broth, stock, or milk. I always add liquid until I get the consistency I am looking for. This can be anywhere from 3-6 cups of liquid for the roux recipe as written below. If you are using a brown or dark roux, you will want to use less liquid. Possibly only 2-3 cups. Just add a little bit of cold liquid at a time and stir constantly with a whisk until you reach your desired consistency.

Gravy: blond roux + broth (beef, chicken, or vegetable) or drippings Country Gravy or Béchamel: white roux + milk + salt and pepper Velouté: white roux + broth Cheese sauce: white roux + milk + sharp cheddar (remove from heat and stir in cheese with a wooden spoon)

A Thickener For Soups and Stews

As mentioned above, you can either add liquid to your thickener OR you can add roux to a liquid. The latter method is most commonly used is soups, stews, chowders, and gumbo. You simply make the roux first and then stir it in a little at a time to thicken whatever you are making. We use this method to thicken our Creamy Broccoli Cauliflower Soup.

Use To Make Condensed Soups

Did you know that you can make your own condensed soup? It’s easy! You just start with a simple thickener and add less liquid. Check out our recipes for our Condensed Cream of Chicken Soup and our Homemade Condensed Cream of Mushroom Soup. READ NEXT: 35+ Quick and Easy Lunch Ideas