How To Make a Roux (And Easy Gravy Recipe)

5 from 5 votes

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

Cook Time10

Total Time15

Course: Sauce

Cuisine: American, French

Keyword: Roux

Servings: servings

Calories: 87kcal

Author: Erica Walker

In a medium-sized sauce pan melt butter over medium to medium-low heat.
When butter has melted, add flour and whisk until smooth.
Continue whisking until desired stage/color is reached.
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)

Add cold liquid a little at a time, whisking constantly, until desired consistency is reached. Season with salt and pepper to taste.

For a gluten-free alternative to a traditional thickener, there are several substitutions you can make. Simply swap out the all-purpose flour for cornstarch, arrowroot, rice flour, or your favorite gluten-free flour.
The most common ratio is 1:1, or a mixture of equal parts flour and butter (or "fat"). 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 is 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.