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The 4 types of roux including white, blond, brown, and dark in white bowls
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5 from 6 votes

How To Make a Roux (And Easy Gravy Recipe)

A roux is a thickening agent used in a variety of sauces, gravies, soups and stews. Find out how to create a roux from scratch with our easy recipe!
Prep Time5 minutes
Cook Time30 minutes
0 minutes
Total Time35 minutes
Course: Sauce
Cuisine: American, French
Keyword: Roux
Servings: 12 servings
Calories: 87kcal
Author: Erica Walker

Ingredients

  • 4 ounces butter appx. 1/2 cup
  • 4 ounces flour appx. 1/2 cup

To Make Gravy

  • 3-6 cups milk or broth
  • salt and pepper

Instructions

  • In a medium-sized sauce pan melt butter over medium to medium-low heat.
    butter being melted in a skillet
  • When butter has melted, add flour and whisk until smooth.
    butter in a skillet with flour puree over the top
  • Continue whisking until desired stage/color is reached.
    roux made with flour and butter on a stovetop being stirred with a whisk
  • White: appx. 2-5 minutes
    Blond: appx. 4-8 minutes
    Brown: appx. 8-15 minutes
    Dark: appx. 15-30 minutes.
    Note: It's always better to go by color rather than time... these are just estimates to help with prep and planning
    The 4 types of roux including white, blond, brown, and dark in white bowls

To Make Gravy:

  • Add cold liquid a little at a time, whisking constantly, until desired consistency is reached. Season with salt and pepper to taste.
    Dark brown gravy in a skillet made from a roux

Video

Notes

  • The most common ratio is 1:1, or a mixture of equal parts flour and butter (or "fat") by weight. 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. 
  • You can either add liquid to your thickener OR you can add roux to a liquid. The latter method is most commonly used in 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.
  • Don't use burnt roux. If you see black specks or it smells burnt, it is best to start over.

Nutrition

Calories: 87kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 236IU | Calcium: 3mg | Iron: 1mg