Basic Roux (White, Blond, Medium, and Dark) Recipe

Introduction

A roux is a simple but essential mixture of flour and fat used to thicken sauces, soups, and stews. Depending on how long you cook it, it can range from pale and mild to dark and deeply flavorful. Mastering the basic roux opens up countless possibilities in cooking.

Ingredients

• 1 cup all-purpose flour
• 1 cup fat (butter, neutral oil, or bacon fat)

Instructions

1. Step 1: Read any notes on fat choice and amount, as it may vary depending on your recipe.
2. Step 2: In a heavy-bottomed skillet or Dutch oven, warm the fat over medium heat. Whisk in the flour until the mixture is smooth.
3. Step 3: Stir constantly—use a whisk for a lighter roux or a flat-ended wooden spoon or silicone spatula for a darker roux. Make sure to scrape the edges and bottom of the pan to prevent burning.
4. Step 4: For a white roux, cook until it is pale and the raw flour taste has disappeared, about 2 to 5 minutes.
5. Step 5: For a blond roux, continue cooking until the mixture turns a golden blond color, approximately 5 to 10 minutes.
6. Step 6: For a peanut butter-colored roux, cook until the mixture develops a light to medium brown hue, usually 12 to 20 minutes.
7. Step 7: For a dark roux, cook while stirring until it reaches a dark chocolate brown color, which can take 30 to 60 minutes.
8. Step 8: Use the roux immediately or remove it from the pan to cool before storing, as it will continue to darken if left in the hot pan.

Tips & Variations

• Use butter for a classic flavor or bacon fat for a smoky twist. Neutral oils work well if you want a more neutral taste.
• Adjust cooking time carefully to avoid burning, especially with dark roux, which requires patience and constant stirring.
• For quicker thickening, use a whisks and add roux slowly to hot liquid while whisking vigorously to prevent lumps.

Storage

Store any unused roux in an airtight container in the refrigerator for up to one week. To prevent darkening, cool the roux completely and remove it from any heat source before storing. Reheat gently over low heat, stirring occasionally until smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make roux ahead of time?

Yes, roux can be made ahead and stored in the refrigerator for up to one week. Just reheat it gently before using.

What fat is best for roux?

Butter is traditional and adds rich flavor, but you can use neutral oils or animal fats like bacon fat depending on the dish and your taste preference.

Basic Roux (White, Blond, Medium, and Dark) Recipe

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★★★★★

4.6 from 71 reviews

Learn how to make a versatile basic roux in four delicious stages: white, blond, peanut butter, and dark. This fundamental mixture of flour and fat serves as the base for many sauces, soups, and gravies, offering a range of flavors and colors depending on how long you cook it.

• Author: Elena
• Prep Time: 5 minutes
• Cook Time: 2 to 60 minutes depending on desired roux color
• Total Time: 7 to 65 minutes
• Yield: About 1 1/4 cups roux 1x
• Category: Sauce Base
• Method: Stovetop
• Cuisine: French

Ingredients

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Ingredients

• 1 cup all purpose flour
• 1 cup fat (butter, neutral oil, bacon fat)

Instructions

1. PREP: Before starting, read all notes about the fat choice and amounts as they can vary depending on your recipe needs.
2. WHISK: Warm the fat in a heavy-bottomed skillet or Dutch oven over medium heat. Gradually whisk in the flour until it forms a smooth mixture without lumps.
3. STIR: Continuously stir the mixture using a whisk for lighter roux varieties. For darker roux, switch to a flat-ended wooden spoon or silicone spatula to scrape the edges and bottom of the pan, preventing burning.
4. WHITE ROUX: Cook the roux until it turns pale and the raw flour taste disappears, which takes about 2 to 5 minutes.
5. BLOND ROUX: Continue cooking until it achieves a golden blond color, which usually takes around 5 to 10 minutes.
6. PEANUT BUTTER ROUX: Cook until it reaches a light to medium brown hue, similar to peanut butter, about 12 to 20 minutes.
7. DARK ROUX: For a deep, dark chocolate brown color, cook the roux for 30 to 60 minutes, stirring constantly to avoid burning.
8. USE: Use the roux immediately in your cooking or let it cool before storing. Remove it from the pan promptly; otherwise, it will keep darkening from residual heat.

Notes

• Choose your fat based on the flavor profile desired: butter for richness, neutral oil for a light taste, or bacon fat for smoky depth.
• Constant stirring is crucial to prevent the roux from burning, especially for darker stages.
• The cooking times for each roux stage are approximate and depend on heat and pan type.
• Store cooled roux in an airtight container in the refrigerator for up to a week.
• Darker roux has less thickening power but more flavor complexity.

Keywords: Basic roux, white roux, blond roux, peanut butter roux, dark roux, sauce base, cooking fat, flour mixture, classic sauce