Home » Recipes » How to Make a Roux (Easy Roux Recipe)
by Mike Hultquist · · 47 Comments · Jump to Recipe
With this simple roux recipe, you will learn how to make a roux from a light blonde roux to a rich, dark chocolate brown roux to make soups, gumbos, sauces and so much more. Let's make some roux!
How to Make a Roux (Easy Roux Recipe)
One of the biggest questions I get on the blog here is how to make a roux. I use a roux in many different recipes, particularly Cajun and Creole gumbo, which is one of my favorite dishes in the world, but also for making gravies, soups, and rich sauces.
The key to a great gumbo, and many other dishes, starts with a good quality gumbo roux. This post will show you how to make roux the right way.
What is a Roux?
A roux (pronounced "roo") is an equal mixture of oil or other fat like butter and flour used for making sauces and gravies, and for thickening other liquids.
It is a cooking technique that originated with French cuisine for sauces and as a thickening agent, but adopted all around the world.
A roux is made by heating equal parts of oil, butter or other fat and flour in a pan to form a paste, then stirred continually as you cook it. It will thin and darken as you cook it.
The color of the roux depends on how long it is cooked for, and on its intended purpose.
Types of Roux
Rouxs are typically categorized by their color, which depends on the amount of cooking. It will darken as you cook, and each is used for slightly different purposes.
White Roux
A white roux retains the color of flour, and is slightly grainy in texture. It takes only 4-5 minutes to make, and has the most thickening power at this point.
White roux is a great gravy roux, but also used for making white sauces, such as béchamel sauce (roux + milk), cheese sauce or nacho cheese base, white gravy, and as a simple thickener for drippings.
It's great for making thick and cheesy macaroni and cheese!
Blonde Roux
A blonde roux is very light brown, and takes about 10 minutes to make. As you cook the roux in the hot pan, constantly stirring, it will turn from white to blonde in color.
The pan toasting not only changes the color, but also the flavor, giving it a slightly nutty quality. It is also slightly thinner in texture, but still great as a thickener.
Blonde roux is perfect for thickening stocks, pan drippings like velouté, making smooth gravies and sauces, and thick soups.
Brown Roux
A brown roux is a roux that has been cooked until it darkens to anywhere from a light brown the color of peanut butter or copper, to a darker brown similar to the color of chocolate.
It takes about 20-30 minutes to make.
Brown rouxs are not as thick as lighter rouxs, but offer a more developed flavor. It is nuttier and richer, though not as good for thickening.
It is ideal for slightly thickening soups and stews, and essential for making gumbo.
Dark Roux (the Best Gumbo Roux)
A dark roux is a thinner roux that takes on the color of rich, dark chocolate, or a cup of black coffee.
A dark roux can take 30-45 minutes or longer to make, and is a favorite for making rich, flavorful pots of gumbo. This is my personal favorite gumbo roux.
I love a dark, dark roux for making gumbo at home.
Let's talk about how to make a roux, shall we?
Roux Ingredients
- Oil or Other Fat. I usually use a neutral oil, like peanut oil or vegetable oil. You can use other fats, like butter, lard or bacon fat
- Flour. Use all-purpose white flour.
How to Make a Roux - the Recipe Method
Heat the oil in a large pot or pan to medium heat, then stir in the raw flour.
Stir constantly. The oil and flour will combine to form a liquid slurry. If you don’t keep stirring, the roux will start to burn and you’ll have to start over, so do not stop stirring.
Stirring is a must, which also helps prevent lumps.
You can smell when the roux burns. It’s acrid, unpleasant, a bit like burnt popcorn. If this happens, toss it and start over. It will ruin the flavor of whatever you are making.
So be careful, and don’t bring up the heat too high to hurry your roux along.
What you’re looking for is the color of the roux. It starts out the color of flour, very light, batter-like, but as it heats, it will begin to thin and brown, going from a white roux to light brown to the color of peanut butter or copper, and eventually to a rich chocolate brown, and even darker if you continue cooking it.
Cooking time can vary based on the amount of heat and other factors.
How Long Does it Take to Make a Roux?
A roux can take anywhere from 5-45 minutes, depending on the amount you are making, your desired color and amount of heat.
Personally, I take 15-20 minutes for my typical roux of 1/2 cup each oil and flour, which gives me a roux a copper or peanut butter color. The roux is great then, coaxed of outstanding flavor.
It can take around 30 minutes or longer to achieve a very dark gumbo roux.
When I make a smaller batch roux, such as 2-3 tablespoons each of oil and flour, it takes much less time.
If you continue to cook and stir longer, you'll achieve a darker chocolate color that is even richer in flavor, but a darker roux usually results in thinner sauces, gumbos and soups for most home cooks.
It doesn't thicken as much as a lighter gumbo, though it does have a more nutty flavor.
Feel free to experiment to discover which shade of roux produces the best flavors for your taste buds.
How to Make a Roux in the Oven
You can also make a roux in the oven. Some chefs in New Orleans prefer this method, as they can make larger batches with much less effort. Even though it takes longer than traditional roux, it is much more hands off.
Some may feel making an oven roux is cheating, but who cares if it saves you time?
To make an oven roux, whisk together flour and oil in a cast iron pan or Dutch oven, then bake it at 350 degrees F for about 2-1/2 hours. Give it a good stir every 20 minutes.
Once your roux has reached your preferred color, remove it and use it as you would in any gumbo or similar recipe, such as a fricassee or etoufée.
If you make a larger batch, freeze your roux in containers and use later.
Boom! Done! You now have a roux! Now you can use it in any recipe you'd like. Making roux is easy, isn't it?
No problem at all.
What to Make with Roux?
A good roux is often the first step for many recipes, including making gumbo, soups, stews, sauces, soups, making gravy and so much more.
The heated mixture allows you to make silky smooth sauces, thicken pan drippings into gravies, and for adding flavor to many different types of soup and stew dishes.
Recipe Tips & Notes
- Keep Stirring the Roux. It is extremely important to keep stirring the flour so it does not stick to the bottom of the pot, where it can burn. If you burn your roux, do not use it. It will give your gumbo, soup or sauce an unpleasant acrid flavor. It is best to start over. Try using a figure eight pattern when stirring to get the entire bottom of the pot evenly, and do not use too high of heat.
- Best Oil for Roux. Neutral oils with higher smoke points are best for roux making, to avoid burning your roux. Peanut oil is very popular, as is canola oil. You can make a roux with olive oil, but it is more likely to burn because of the lower smoke point.
- Other Fats for Roux Making. You don't need oil to make a roux. Try it with clarified butter, which has a higher smoke point than regular butter, or use saved bacon fat, or lard. You can make roux with most fats and flour.
How to Store a Roux / Make Roux Ahead of Time
You can easily make your roux ahead of time and store it in the refrigerator or freezer. Simply make your roux as directed to the color you prefer, cool slightly, then transfer to a container and seal.
Homemade roux will last for months in the refrigerator. It will last for 1 year in the freezer.
That's it, my friends. I hope you enjoy my easy roux recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Gumbo Recipes to Make with a Roux
- Cajun Chicken and Sausage Gumbo
- Seafood Gumbo
- Creole Chicken and Sausage Gumbo
- Gumbo Z’Herbes – “Green Gumbo”
- Okra Gumbo
- Shrimp Gumbo
- How to Make Gumbo
- Creole Tomato And Shrimp Stew
- Tomato Gravy
Soups and Other Recipes to Make with a Roux
- Shrimp Creole Recipe
- Shrimp and Grits
- Shrimp Etouffee
- Crawfish Etouffee
- Chicken Fricassee
- King Ranch Casserole
- Cajun Style Carrot Soup
Sauces to Make with a Roux
- Easy Creole Sauce
- How to Make Beer Cheese
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
How to Make a Roux (Easy Roux Recipe)
With this easy roux recipe, learn how to make a roux from a light blonde roux to a rich, dark chocolate brown roux for soups, gumbos, sauces and more.
Course: Main Course
Cuisine: American, French
Keyword: cajun, roux
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Calories: 296kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
4.88 from 16 votes
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Ingredients
- ½ cup peanut oil or vegetable oil
- ½ cup flour
Instructions
Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir.
Cook for 10 minutes, constantly stirring, until the roux lightly browns to a blonde roux, or continue stirring and cooking for up to 30 minutes for a roux the color of chocolate. The roux will darken as you stir, from very light brown to copper or peanut butter brown, then then to light chocolate, then dark chocolate, then very, very dark brown.
Video
Notes
NOTE: It is extremely important to keep stirring the flour so it does not stick to the bottom of the pot, where it can burn. If you burn your roux, do not use it. It will give your gumbo, soup or sauce an unpleasant acrid flavor. It is best to start over. Try using a figure eight pattern when stirring to get the entire bottom of the pot evenly, and do not use too high of heat.
Makes about 1/2 cup of roux.
Nutrition Information
Calories: 296kcalCarbohydrates: 12gProtein: 2gFat: 27gSaturated Fat: 5gSodium: 1mgPotassium: 17mgFiber: 1gSugar: 1gIron: 1mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 11/16/22 to include new information and photos. It was originally published on 4/24/20.
Reader Interactions
Comments
Jackie Smalley says
Hi Mike! Just made a huge batch of gumbo (thanks for your spicy tips , more please!), but on the basic question of Roux, we've made it with olive and vegetable oil, but what is your take on avocado oil?Reply
Mike Hultquist says
Hi, Jackie! I haven't made a roux with avocado oil, but it should work pretty similarly. Give it a go and let me know how it goes!
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Mark Allen says
I Love it
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Mike H. says
Thanks, Mark!
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baltisraul says
My rule of thumb is, get ready to turn off the heat when it looks like a Hershey's Bar. Never burned one yet and start over and the results are always the same. When I taught my daughters to make a roux there was only one rule, never leave the kitchen if you got a roux going on the stove.Reply
Mike Hultquist says
I love it.
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Michael Sylvester says
Everytime I wanna make gumbo I use Roux Dat Gumbo Base by A Touch of Luck Seasonings. It makes chicken and sausage gumbo or seafood gumbo fast and easy! The hardest part is always the roux. It holds the flavor and needs time to cook in the cajun flavor. This Gumbo Roux is an already premade roux in a jar ready to add veggies and/or meat to complete! A Touch Of Luck is my #1 go to for cajun food seasoning
Cajun Food Seasoning
https://diycookin.comReply
Mike H. says
May the luck be with you then! Hope you'll enjoy!
Reply
Dale Olstinske says
I had done a little research on Roux and discovered most definitions said equal parts by weight, not volume. This is a huge difference, it would be 2x flour by volume. Despite this, I’ve never seen one recipe which calls for this.
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Mike Hultquist says
You can add more flour if you'd like, but it works perfectly this way every time.
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Bill says
Awesome site!
You can also make the roux dry (no oil) in the oven. 400* stirring about every 10 minutes until it looks almost like cinnamon. Then use it like a slurry.
Test Kitchen made an episode on it.Reply
Mike Hultquist says
Nice! Thanks, Bill!
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Boo says
I made the smallest amount of this recipe as I am very scared of making roux into gravy. never could make gravy, but this came out good. Only have enough for 2 generous servings, but am a bit braver. Will make a bigger batch. My hubby was nice enough to go out and buy a large container of gravy from Pop Eyes as he saw how scared I was. Wish I had my Mom's recipe, it included red wine or sometimes cognac. Read all your instructions and tips will try again.
Thanks MikeReply
Mike Hultquist says
Hey, Boo. Glad it worked out, and happy to help you make a bigger batch in the future. I love the addition of cognac and red wine for a nice sauce.
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Rhonda Blackbird says
Hi Mike
Sorry to bother you but why do you use oil for your roux and not butter?Reply
Mike Hultquist says
Rhonda, you can use butter if you'd like, or other fats, like lard or bacon drippings/grease. Butter has a lower burning point, so you should use lower heat. Clarified butter is a great option, as it has a higher burning point.
Reply
Michael says
Try baking the dry flour in the oven. It makes perfect color for Roux without the hassles of stirring forever.
Then add oil and heat and stir until perfect.Reply
Mike Hultquist says
Thanks for sharing!
Reply
Kimberly says
I’ve been making my Gumbo Roux in the microwave for over 30 years, it’s so much easier.Reply
Mike Hultquist says
Yep, I've heard of microwave roux, and have no issue with doing it that way. I've seen people complain and argue about microwave roux on Cajun and Creole recipe boards, disagreeing on the merits of it, but I say if it works, it works! You're the one eating it, so go for it.Reply
Liz says
Mike,
I’m interested in your input on how to make a roux a bit cheesy. I’ve had a dish at a restaurant called yaya. I don’t think the name meant anything, it was just what the restaurant chose. Anyway, it’s much like gumbo In that it’s mixed with rice and has the same veggies and meats but it was almost a cheese base….not quiet like Alfredo tho.
I just wondered if you might could tell me about adding milk and/or parm cheese to this roux and at what point should I do so.Reply
Mike Hultquist says
Liz, you can definitely add cheese to your roux for a cheesy sauce. I actually have a few recipes that do this very thing, basically cheese sauces/soups that start with a roux. Check these out to get you going:
Creamy Beer Cheese: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/how-to-make-creamy-beer-cheese/
Spicy Beer Cheese Sauce: https://www.chilipeppermadness.com/chili-pepper-recipes/dips/spicy-beer-cheese-sauce/
Beer Cheese Soup: https://www.chilipeppermadness.com/chili-pepper-recipes/soups-salads-stews/super-cheesy-beer-cheese-soup-with-chorizo/What you're talking about is essentially a French Mornay sauce, which is a French bechamel sauce made with flour, butter and milk, then adding cheese.
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Elayne says
Good morning, Mike.
You've replied that one can use other types of flour, but how will using cornstarch affect the taste of the roux? (My husband is gluten sensitive, so I usually substitute cornstarch.)
I've used it to make a light roux for parsley sauce and it seems to work fine, but it may be different for something like your gumbo recipe.I would appreciate your thoughts.
Thanks.
ElayneReply
Michael Hultquist - Chili Pepper Madness says
Hi, Elayne. I haven't used cornstarch to make a roux, but if it worked for you, I'm sure it's fine. Not sure of the flavor, though. You CAN use it in the end to thicken if you'd like. I've read that King Arthur Gluten-Free Multi-Purpose Flour works for making roux, so I would give that a try.
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Sherry says
Love this recipe! So flavorful and easy!!!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Sherry!
Reply
Kofi Tarharka says
Hello, My Aunt gumbo is allways dark. So, can I make a dark roux that is thick, but not burnt, for the gumbo or thin?
Thanks,
Kofi
Reply
Michael Hultquist - Chili Pepper Madness says
Kofi, yes, you don't have to cook the roux as long. Just cook it until you get a color you are happy with. I love making gumbo with a lighter roux. Great flavor, and it also results in a thicker gumbo. Enjoy!
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Javier G says
Can I use olive oil and almond flour or other types of flour?
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Michael Hultquist - Chili Pepper Madness says
Javier, olive oil for sure. I've done this. Also, yes with other types of flour, but each reacts differently, depending on what it's made from.
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Alex says
What is it if my roux feels sandy in the hands, like the flour crumbs?Reply
Michael Hultquist - Chili Pepper Madness says
Alex, you probably need more oil, as it sounds like it dried out.Reply
Kolasa, Robert Joseph says
Have not tried this with the peanut oil yet. But what happened to good old butter and flour?
Reply
Michael Hultquist - Chili Pepper Madness says
You can definitely use butter and flour. Any fat will do, really, including oil, bacon fat, butter, margarine, etc. Some cooks prefer butter, though it can burn more easily.
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Ron Lujan says
I usually make a roux to add to my chicken molé, but it always seems to have a weird taste and sometimes smell. So I finally decided to go online and look up roux recipes. I wanted to know if I was doing something wrong. Wouldn't you know, I wasn't cooking it long enough and I had too much heat going. I went ahead and followed your instructions on making it like a peanut butter color for darker sauces, and "Wow" big difference. Thanks again.Reply
Michael Hultquist - Chili Pepper Madness says
Great to hear, Ron. Yeah, too much heat and the roux can get bitter. Glad I could help!
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Philip Giglio says
I have an old family recipe for oyster dressing...if you don't burn the roux the flavor just isn't there.
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Michael Hultquist - Chili Pepper Madness says
Interesting! I'd love to try it!
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Mikie says
My go to Roux recipe for Gumbo has been: Bacon grease from one pack of bacon and equivalent amount of flower (about 1/4 c). With the small amount, I cook on low heat (gas stove) which is more relaxed. You don't have to stir as constantly. After about a minute or so, the center over the heat will start to darken. That is when it is time to stir. Every time you stir it gets a little darker. Usually it is a chocolate milk color after about 6-8 minutes.Reply
Michael Hultquist - Chili Pepper Madness says
Excellent, Mikie. Sounds like a wonderful roux.
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M L Alvarez says
Pls publish some recipes that require a Roux. Thanks in advance!
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Michael Hultquist - Chili Pepper Madness says
I have a number of links in the post to recipes that require a roux. I hope you find them helpful!
Reply
Wong sook cheng says
I FIND THE SAUCES VERY INTERESTINGReply
Todd S says
Ok. How can you tell how much roux is needed for a dish??
Thanks
Reply
Michael Hultquist - Chili Pepper Madness says
Todd, it is mostly called for in a recipe. I use 1/2 cup oil and flour each for a large pot, though you can use more. For smaller batches of sauces, a 1-3 tablespoons of each is usually just right.
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https://www.massagevacaville.com says
Wow! Thanks for sharing this. Keep it upReply
Michael Hultquist - Chili Pepper Madness says
Thanks!
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