How to Make a Basic Roux (4-Ways Roux Preparations)

What is a Roux?

A Roux is a basic preparation in cooking, the starting point for making many sauces. It is a mixture of butter – or other fats, such as extra virgin olive oil – and flour, used to bind sauces, gravies and cream soups. Roux must necessarily be cooked and, based on the cooking time and the color it will take on as a result, we can distinguish three variants: white, blond or brown.

What Are The Main Types of Roux?

As stated above, we can distinguish three main variants: white, blonde and brown.

The white roux is removed from the heat as soon as the mixture binds and is the main ingredient of béchamel and other white sauces made with milk or cream (such as soubise sauce or supreme sauce).

The blonde roux, on the other hand, continues cooking until the mixture takes on a slightly golden color. This roux is used to thicken veloutés and to bind sauces made with white stocks (chicken, veal, fish and boiled shellfish).

Brown roux is removed from the heat when it acquires a hazelnut and amber color. It is used in the preparation of dark sauces, such as espagnole sauce, gravy and demi-glace sauce; it is used to bind shellfish coulis or brown stocks (of beef, veal, lamb and game), obtaining sauces to accompany roasts.

Roux can also be made raw, then stored in the refrigerator until use: remember to use it as a substitute for white roux and cook its cold mixture of flour and butter for at least 10 minutes in the sauce itself in which it is to be added.

Pro Tips for The Best Roux

• A sturdy pan ensures even heat distribution and prevents scorching.
• Warm the fat slightly before adding the flour to avoid clumping.
• Use a whisk or wooden spoon to keep the mixture smooth and prevent sticking or lumps.
• White roux thickens sauces more, while brown roux adds flavor but has less thickening power—choose based on the recipe’s needs.
• When adding liquid to the roux, do so gradually and whisk vigorously to avoid lumps.

What Are the Correct Ratios in a Roux?

The correct ratio for a roux is typically 1:1 by weight, meaning equal parts of fat (like butter, oil, or plant-based alternatives) and flour. For example, use 2 tablespoons of fat and 2 tablespoons of flour to thicken about 1 cup of liquid. Adjust the amount based on the desired thickness of your sauce or dish.

Do You Add a Roux to Hot or Cold Liquids?

Roux should be added to a liquid that contrasts in temperature for the best results. For a hot roux, add cold or room-temperature liquid; for a cold roux, add hot liquid. This contrast prevents clumping and ensures a smooth, even consistency as you whisk the mixture together.

How Do I Know if I Burnt My Roux?

You can tell a roux is burnt if it develops a dark, uneven color and emits a sharp, bitter, or acrid smell. The texture may also become grainy. If this happens, it’s best to discard the roux and start over, as burnt roux will negatively affect the flavor of your dish.

What's Better for Roux: Butter or Oil?

The choice between butter and oil for roux depends on the dish and cooking method. Butter adds rich flavor and is ideal for dishes like béchamel or velouté, but it has a lower smoke point, making it less suitable for high-heat cooking. Oil (such as vegetable or canola) has a higher smoke point and works well for dark roux or dishes requiring prolonged cooking, though it lacks the buttery taste. For vegan options, plant-based oils or margarine are great alternatives.

What Sauces Use a Roux to Start?

Several classic sauces use roux as their base, including:

• Béchamel: A white sauce made with milk, used in dishes like lasagne and mac and cheese.
• Velouté: A light stock-based sauce (chicken, fish, or vegetable stock), often served with poultry or seafood.
• Espagnole: A brown sauce made with brown stock and tomato paste, forming the foundation for demi-glace.
• Mornay: A cheese sauce derived from béchamel, often used for gratins.
• Gravy: A meat stock-based sauce thickened with roux, perfect for roasts and mashed potatoes.

Can Roux Be Frozen?

Yes! Allow it to cool completely, then transfer it to an airtight container or portion it into ice cube trays for easy use. Frozen roux can last up to 3 months. To use, thaw it in the refrigerator or add it directly to a hot liquid while whisking to incorporate smoothly.

How to Store Roux

To store a sauce made with a roux, transfer it to a bowl, cover it with cling film and store in the refrigerator for up to 1-2 days.

How to Make Roux (Step-By-Step Procedures)

Before preparing any type of roux, sift the flour and collect it in a bowl.

How to Prepare a White Roux

Cut the butter into cubes and collect them in a saucepan.

Melt it and then cook for a few seconds, so that the water evaporates.

Add the sifted flour all at once.

Mix with a whisk to thicken the mixture, without letting it brown.

At this point, slowly pour in the warm milk.

Let it thicken over low heat, stirring continuously, thus obtaining the base for the béchamel sauce.

How to Make a Blonde Roux

Heat the chicken broth and keep it warm.

Collect the butter cubes in the saucepan and let them melt.

Let the water evaporate and then add the sifted flour all at once.

Stir continuously with the whisk and let the mixture brown gently.

Pour in the broth slowly while continuing to stir.

Cook gently, stirring continuously, and let the velvety sauce thicken.

How to Make a Dark Roux

Heat the meat broth and keep it warm.

Collect the butter in cubes in the saucepan and melt it.

Let the watery part of the butter evaporate, then add the sifted flour all at once.

Cook gently, stirring with a whisk until the roux has taken on an amber color.

Gradually add the hot broth, stirring, and let it thicken.

Gradually transfer the sauces into bowl or sauce boats.

How to Make a Raw Roux

Collect the soft butter, cut into cubes, in a bowl.

Work it with a spoon until it becomes creamy.

Add the flour and start mixing.

The cold roux will be ready to thicken sauces when it has a plastic consistency.

Your various roux are ready.