Basic Roux Recipe (Equal Parts Fat & Flour)

 

Making a roux is super simple—and it’s the secret base for tons of creamy, velvety sauces (like béchamel, gravy, or cheese sauce). Here's how to do it:

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🔥 Basic Roux Recipe (Equal Parts Fat & Flour)

🧈 Ingredients:

• 2 tablespoons butter (or oil, bacon fat, etc.)

• 2 tablespoons all-purpose flour

🍳 Steps:

1. Melt the fat
   In a saucepan over medium heat, melt the butter (or heat the oil) until fully liquid.

2. Whisk in the flour
   Sprinkle in the flour and whisk constantly to form a smooth paste.

3. Cook the roux

   • For a white roux (used in white sauces): cook for 2–3 minutes to remove the raw flour taste, but don’t let it brown.

   • For a blond roux (light sauces/soups): cook for 5–6 minutes, until it’s pale golden.

   • For a brown roux (gumbo, rich gravies): cook 10–15+ minutes, whisking constantly, until it’s deep brown and nutty.

4. Add your liquid
   Slowly whisk in milk, broth, or stock to turn the roux into a smooth sauce. Keep whisking to avoid lumps.

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🧠 Pro Tips:

• Always whisk constantly so the flour doesn't burn.

• The darker the roux, the less thickening power it has—but the more flavor it brings.

• You can scale the ratio up or down—just keep it 1:1 fat to flour by volume.