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

Introduction

A roux is a classic thickening base made from flour and fat, essential for sauces, soups, and stews. This recipe covers the basics for making white, blond, medium, and dark roux with simple steps that you can adjust depending on the flavor and color you need.

Ingredients

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

Instructions

1. Step 1: Before you begin, read the notes on fat choice and quantity, as this will depend on the dish you are preparing.
2. Step 2: In a heavy-bottomed skillet or Dutch oven, warm the chosen fat over medium heat. Whisk in the flour until the mixture is smooth.
3. Step 3: Stir constantly. For lighter roux, use a whisk; for darker roux, use a flat-ended wooden spoon or silicone spatula. Make sure to scrape the edges and bottom of the pan to prevent burning.
4. Step 4: To make a white roux, cook until pale and the raw flour taste disappears, about 2–5 minutes.
5. Step 5: For a blond roux, cook until a golden blond color forms, about 5–10 minutes.
6. Step 6: To achieve a peanut butter-colored roux, cook until a light-medium brown, roughly 12–20 minutes.
7. Step 7: For a dark roux, continue cooking until it turns a dark chocolate brown, about 30–60 minutes.
8. Step 8: Use the roux immediately in your recipe, or remove it from the pan to cool before storing to prevent further darkening.

Tips & Variations

• Use butter for a rich flavor, neutral oil for a milder base, or bacon fat for a smoky touch.
• Stir vigorously and constantly to avoid burning, especially for darker roux which require longer cooking.
• Adjust the cooking time depending on the color and flavor intensity you desire.

Storage

Let the roux cool completely, then transfer it to an airtight container and refrigerate for up to one week. You can also freeze it for up to 3 months. Warm gently before using, stirring to recombine if it separates.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use oils other than butter?

Yes, neutral oils like vegetable or canola oil work well for less flavor, while bacon fat adds a smoky taste. Choose based on your recipe’s needs.

How do I know when the roux is done cooking?

Watch for color changes and aroma. White roux loses its raw flour smell quickly, while darker roux develop a nutty aroma and deeper brown shades as they cook.

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

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This recipe guides you through making a basic roux—a mixture of flour and fat cooked together to thicken sauces, soups, and stews. Learn how to make white, blond, medium (peanut butter), and dark roux by cooking the flour-fat mixture to different stages of color and flavor, perfect for various culinary applications.

• Author: Elias
• Prep Time: 2 minutes
• Cook Time: 2 to 60 minutes depending on desired roux color
• Total Time: 4 to 62 minutes
• Yield: Approximately 1 1/3 cups of 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. Preparation: Before beginning, read the notes to understand how the type and amount of fat influence the roux outcome and suit your recipe.
2. Whisking the Flour and Fat: In a heavy-bottomed skillet or Dutch oven, warm the fat over medium heat. Whisk in the flour gradually until you get a smooth paste with no lumps.
3. Stirring the Roux: Stir the mixture constantly. Use a whisk for lighter roux versions or switch to 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 sticking or burning.
4. Cooking White Roux: Cook the roux until it is pale and the raw flour taste has disappeared, approximately 2 to 5 minutes.
5. Cooking Blond Roux: Continue cooking until the roux reaches a golden blond color, which generally takes about 5 to 10 minutes.
6. Cooking Peanut Butter (Medium) Roux: For a light to medium brown color reminiscent of peanut butter, cook the roux for about 12 to 20 minutes.
7. Cooking Dark Roux: Cook further until the roux develops a dark chocolate brown color; this takes about 30 to 60 minutes depending on heat and stirring consistency.
8. Usage and Storage: Use the roux immediately in your recipe to thicken sauces and gravies, or remove it from the pan to cool and store. Leaving it in the pan after cooking can cause it to continue darkening.

Notes

• The type of fat used (butter, neutral oil, or bacon fat) and the amount can be adjusted depending on the final dish you are preparing.
• Stir continuously to avoid burning, especially for darker roux, which require longer cooking.
• Use a heavy-bottomed pan to ensure even heat distribution and prevent scorching.
• Remove roux from heat once desired color is reached to prevent it from cooking further and becoming too dark or bitter.
• Roux can be made in advance and stored refrigerated for several days or frozen for longer storage.

Keywords: roux, sauce base, thickener, white roux, blond roux, dark roux, medium roux, cooking fat, flour, French cooking