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

Introduction

A roux is a classic thickening base used in many sauces, soups, and stews. This recipe guides you through making four types of roux—white, blond, medium (peanut butter color), and dark—each adding unique flavor and color to your dishes.

Ingredients

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

Instructions

1. Step 1: Prepare by choosing the appropriate fat and quantity based on your recipe. Measure 1 cup of fat for this basic roux.
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 and combined.
3. Step 3: Stir constantly to prevent burning. Use a whisk for lighter roux or a flat-ended wooden spoon or silicone spatula for darker roux, scraping the sides and bottom of the pan as you stir.
4. Step 4: For white roux, cook until pale and raw flour taste disappears, about 2 to 5 minutes.
5. Step 5: For blond roux, cook until it turns a golden blond color, approximately 5 to 10 minutes.
6. Step 6: For a medium roux with a light to medium brown peanut butter color, cook for 12 to 20 minutes.
7. Step 7: For dark roux, continue cooking until the color deepens to a dark chocolate brown, about 30 to 60 minutes.
8. Step 8: Use the roux immediately in your dish, or remove it from the pan and let it cool before storing to avoid further darkening.

Tips & Variations

• Use butter for a classic flavor, bacon fat for a smoky note, or neutral oil when you want a less pronounced fat taste.
• Stir constantly to prevent burning and achieve even cooking.
• Darker roux adds more depth but less thickening power, so adjust the amounts in your recipes accordingly.
• Store leftover roux in the refrigerator for quick use in future dishes.

Storage

Allow the roux to cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to one week. Reheat gently on low heat, stirring frequently to restore its smooth texture before adding to your recipes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of fat for roux?

Yes, butter is most common for its flavor, but you can use neutral oils like vegetable or canola oil, or more flavorful fats like bacon fat depending on the dish you are preparing.

How do I know when my roux is done?

The color and aroma are your best guides. Light roux will be pale with no raw flour smell, while darker roux will develop deeper colors and nutty aromas. Be careful not to burn it, as that creates a bitter taste.

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

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This recipe teaches you how to make a basic roux, a versatile cooked mixture of flour and fat used as a thickening agent in sauces, soups, and stews. Depending on the cooking time and heat, you can create white, blond, medium (peanut butter colored), or dark roux to add varying flavors and colors to your dishes.

• Author: Lila
• Prep Time: 5 minutes
• Cook Time: 2 to 60 minutes depending on roux color
• Total Time: 7 to 65 minutes
• Yield: About 1 to 1.5 cups roux 1x
• Category: Sauce Base
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Ingredients

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

Instructions

1. Prep: Before starting, read the notes carefully to choose the appropriate fat and amount based on your intended dish.
2. Whisk: In a heavy-bottomed skillet or Dutch oven, warm the fat over medium heat. Whisk in the flour until the mixture is smooth and well combined.
3. Stir: Stir constantly; use a whisk for a lighter roux or a flat-ended wooden spoon or silicone spatula for a darker roux, making sure to scrape the pan’s edges and bottom to prevent burning.
4. White Roux: Cook the mixture for 2–5 minutes until it is pale and the raw flour taste is gone.
5. Blond Roux: Continue cooking until the roux turns a golden blond color, approximately 5–10 minutes.
6. Peanut Butter Roux: Cook further until the roux develops a light to medium brown color similar to peanut butter, about 12–20 minutes.
7. Dark Roux: Cook the roux until it reaches a dark chocolate brown color, which takes around 30–60 minutes.
8. Use: Use the roux immediately in your recipe or let it cool before storing. Remove it from the pan to stop the cooking process and prevent further darkening.

Notes

• The choice of fat affects flavor: butter yields a richer taste, neutral oil is more neutral, and bacon fat adds smokiness.
• Constant stirring is essential to avoid burning and to achieve even coloring.
• Darker roux have a more intense flavor but less thickening power compared to lighter roux.
• Remove the roux from heat once the desired color is reached to prevent it from burning or becoming too dark.
• Store cooled roux in an airtight container in the refrigerator for up to a week.

Keywords: roux, white roux, blond roux, dark roux, sauce thickener, French cooking, basic roux, how to make roux