Basic Roux (White, Blond, Medium, and Dark) Recipe
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.
- 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
Scale
Ingredients
- 1 cup all purpose flour
- 1 cup fat (butter, neutral oil, bacon fat)
Instructions
- PREP: Before starting, read all notes about the fat choice and amounts as they can vary depending on your recipe needs.
- 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.
- 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.
- WHITE ROUX: Cook the roux until it turns pale and the raw flour taste disappears, which takes about 2 to 5 minutes.
- BLOND ROUX: Continue cooking until it achieves a golden blond color, which usually takes around 5 to 10 minutes.
- PEANUT BUTTER ROUX: Cook until it reaches a light to medium brown hue, similar to peanut butter, about 12 to 20 minutes.
- DARK ROUX: For a deep, dark chocolate brown color, cook the roux for 30 to 60 minutes, stirring constantly to avoid burning.
- 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
