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A roux in a pan with ingredients around it

How to make a roux

  • Author: caroline
  • Total Time: 7 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


Find out everything you need to know about how to make a roux, what it’s used for and how much to make. Plus a few extra bonus tips!

The default recipe makes enough to thicken around 500ml/2 cups of liquid when using a white or blonde roux.


  • 25g / 0.9oz butter (see note 1)
  • 25g / 0.9oz flour (see note 2)


  1. Heat the butter over medium heat in a saucepan or frying pan.
  2. When the butter is melted whisk in the flour until fully combined. It should take the form of a thick doughy paste. 
  3. Now to cook the roux. The time required is based on the type of roux you need.
    1. For a white roux cook only for 2-3 more minutes to remove the raw flour taste. You’ll know it’s nearly done when it starts to smell a little nutty. 
    2. For a blonde roux cook for 6-10 minutes, until the mixture has turned a light brown/blonde colour.
    3. Cook a brown roux for around 30 minutes, until a rich nutty brown shade (a little darker than peanut butter).
    4. Finally, for a dark roux cook for around 40 minutes, until the mixture has turned really dark brown.


  1. You can use other forms of fat as an alternative to butter. Try clarified butter, oil or fat rendered from meat. 
  2. In most cases, plain/all-purpose flour is used in a roux. Since different flours have different thickening abilities it is better to play it safe and use plain in most cases.
  3. The longer the roux is cooked the less effective it will be for thickening sauces. Therefore make a larger quantity. A brown roux has roughly 30% less thickening power, so you will need 30% more. 
  4. You can make roux in advance. Store in a sterilised airtight container in the fridge for up to 3 months, or in the fridge for up to a year. If freezing you can portion it using an ice cube tray or freeze small blobs of it on a plate and then transfer to a freezer bag. 
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Category: Sauce
  • Method: Hob / Stove
  • Cuisine: French


  • Serving Size: 1
  • Calories: 68
  • Fat: 5g
  • Carbohydrates: 5g
  • Protein: 0.5g

Keywords: roux, thicken sauces, thicken soup, thicken gravy, butter, flour, fat, classic