Easy Roux Recipe
Learning how to make a roux is one of the easiest ways to thicken soups, sauces, gravy, and mac and cheese at home.
It’s a quick kitchen skill that makes weeknight recipes taste more homemade and helps you control the thickness of your favorite dishes in many of these easy dinner ideas.
This simple mixture of butter and flour helps create a smooth, rich texture in everything from cheese sauce to homemade gravy.
Once you understand how long to cook a roux and which type to use, it becomes one of the most helpful kitchen skills.
Roux Ingredients
Fat
- Butter (most common for flavor)
- Oil (great for neutral taste)
- Bacon grease (adds extra richness)
Flour
- All-purpose flour works best
- Measure equal to the amount of fat
What is the ratio for a roux?
The classic ratio is equal parts fat and flour by volume. For example:
- 1 tablespoon butter + 1 tablespoon flour = thickens 1 cup liquid
- ¼ cup butter + ¼ cup flour = thickens 4 cups liquid
Helpful Tip
Whisk constantly while cooking to keep the roux smooth and lump-free, and adjust the cook time depending on whether you want a light roux for creamy sauces or a darker roux for deeper flavor.
What Are the Different Types of Roux?
Roux changes color and flavor depending on how long it cooks. Each stage works best for different recipes.
White Roux
- Cook time: about 1 minute
- Color: pale
- Flavor: mild
- Best for: cheese sauce, white sauces, mac and cheese and many traditional comfort food recipes.
Blonde Roux
- Cook time: 3–5 minutes
- Color: light golden
- Flavor: slightly nutty
- Best for: creamy soups like clam chowder or chicken and gnocchi and homemade gravies, especially in cozy meals like biscuits and gravy.
Brown Roux
- Cook time: 5–8 minutes
- Color: medium brown
- Flavor: rich and deeper
- Best for: hearty soups and stews
Dark Roux
- Cook time: 8–12 minutes
- Color: deep brown
- Flavor: bold and nutty
- Best for: gumbo and Cajun-style dishes
Tip: The darker the roux, the more flavor it adds—but the less thickening power it has.
What Are the Uses of Roux in Cooking?
- Thickening gravy
- Making cheese sauce for mac and cheese
- Creating creamy soups like broccoli cheddar
- Building sauces like béchamel
- Adding richness to casseroles
- Forming the base of gumbo and stews
- Thickening chicken pot pie filling
Rule of Thumb:
1 tablespoon roux thickens about 1 cup of liquid for a light sauce.
By combining fat and flour to create a smooth paste that absorbs liquid as it cooks. The fat helps prevent lumps, while the flour expands when heated with liquid, creating a richer, thicker texture in soups, gravies, and sauces.
Rule of thumb:
1 tablespoon roux thickens 1 cup liquid (light)
2 tablespoons roux thickens 1 cup liquid (medium)
3 tablespoons roux thickens 1 cup liquid (thick gravy)
It usually becomes lumpy when the flour isn’t fully mixed into the fat or when liquid is added too quickly. To prevent lumps, whisk the flour and fat together until smooth before adding liquid, then slowly pour in the liquid while whisking continuously. If lumps do form, keep whisking or strain the sauce to smooth it out.
It was cooked too long or too hot and you need to start over.
Yes! Let it cool completely, then refrigerate it in an airtight container for up to 5 days or freeze it in small portions (like ice cube trays) for up to 3 months. When ready to use, gently reheat the roux on the stove and whisk it into your sauce or soup until smooth.
Roux Recipe
Ingredients
- ¼ cup unsalted butter
- ¼ cup flour
Instructions
- In a saucepan, melt the butter on low heat.
- Whisk in the flour until smooth.
- Bring to a bubble for about 1-2 minutes of cooking, while continuously mixing, until the roux has thickened.
- The next step is to slowly whisk your homemade roux into liquids (like cream, milk or broth) before adding other ingredients like vegetables or proteins if necessary.
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