Basic Roux

equal weights of flour and fat – generally butter So, one stick of butter (or four ounces) would be blended with four ounces of flour, usually a little more than what would fit into a dry half cup measure.


A roux is the traditional way to thicken and enrich gravies, sauces and soups. It’s essential to making our Best Way Gravy that is part of our Thanksgiving section every year, and is used often in Cajun/Creole cooking.

A roux is a cooked mixture of equal weights of flour and fat – we generally use butter So, one stick of butter (or four ounces) would be blended with four ounces of flour, usually a little more than what would fit into a dry half cup measure.

To make the roux, start by melting the butter in a heavy-bottom saucepan until it foams and bubbles. Add the flour all at once, whisking constantly until the two are combined and a smooth consistency has formed. It’s important to cook the mixture for at least 2 to 3minutes. At this point, you have a blond (or white) roux, which is used to thicken soups or sauces like bechamel or veloute, where the lighter color plays a key role.

Beyond that, the roux will take on different characteristics, depending on how long it cooks in the pot. Between 5 and 10 minutes, the roux will develop a light brown hue and a nutty flavor, good for thickening dishes like beef stew.

In Cajun/Creole cooking, recipes most often call for a dark brown roux, which has been cooked for 20 to 25 minutes.

Keep in mind that the longer roux cooks, the nuttier and richer the flavors become, but it will also lose thickening power as it darkens, which means you’ll have to make more.

To thicken your dish, cook it with the roux mixed in for at least 15 to 20 minutes. This will cook out the starchy flour flavor and bring the dish to the desired consistency.