The Best Homemade Roux Recipe
What You’ll Love About This Recipe
Making your own roux is simpler than you think, and the results are worth every minute. You’ll love how it transforms dishes with its rich, nutty flavor and velvety texture. It’s a versatile base for soups, sauces, and gravies, making it a kitchen essential. Plus, you can customize the color and intensity to match your recipe perfectly. And the best part? It’s made with just two ingredients you probably already have!
Recipe
A roux is a fundamental cooking technique used as a thickening agent for sauces, soups, and stews. Made from equal parts fat and flour, it’s a versatile base that can be adjusted to achieve different levels of browning for various dishes.
Ingredients:
- 1/2 cup (113g) unsalted butter
- 1/2 cup (64g) all-purpose flour
Instructions:
1. Melt the butter in a heavy-bottomed saucepan over medium heat.
2. Once the butter is fully melted, add the flour all at once.
3. Stir continuously with a whisk or wooden spoon to combine the flour and butter into a smooth paste.
4. Cook the mixture, stirring constantly, for the desired level of browning:
- White roux: 2-3 minutes (for light sauces)
- Blond roux: 5-6 minutes (for richer flavors)
- Brown roux: 8-10 minutes (for deep, nutty flavors)
5. Remove from heat and use immediately or store for later use.
Notes:
- Use a whisk to avoid lumps in the roux.
- For a darker roux, lower the heat slightly to prevent burning.
- Store cooled roux in an airtight container in the refrigerator for up to a week.
Equipment:
- Heavy-bottomed saucepan
- Whisk or wooden spoon
Time:
- Prep time: 1 minute
- Cooking time: 2-10 minutes
Cuisine:
French
Serving:
Makes about 1 cup of roux, enough for 4-6 servings of sauce or soup.
Nutrition
The nutritional information for homemade roux can vary depending on the ingredients used. Below is a general breakdown based on a basic roux recipe.
| Nutrition | Per Serving (1 tbsp) |
|---|---|
| Calories | 60 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 10mg |
| Sodium | 40mg |
| Total Carbohydrate | 4g |
| Protein | 1g |
What To Serve With It
A good roux pairs perfectly with hearty meats like roasted chicken or grilled sausages, adding rich flavor to every bite. I love serving it alongside simple vegetable sides, such as steamed green beans or sautéed mushrooms, to balance the dish. Don’t forget a slice of crusty bread—it’s perfect for soaking up every last bit of that delicious roux.
Meat Pairings
When I’m whipping up a roux, I often think about what meats will pair perfectly with its rich, creamy goodness. Pork chops are a favorite of mine—they’re hearty and soak up the roux’s flavor beautifully, especially when pan-seared. Another classic match is beef bourguignon; the roux thickens the sauce, adding depth to the tender beef and wine combo. I love how these dishes transform into something extraordinary with just a dollop. Whether I’m going for something simple or fancy, the roux always ties it all together. Trust me, it’s a game-changer for meat lovers.
Vegetable Sides
Since a rich roux can make a dish feel indulgent, I like balancing it with fresh, vibrant vegetable sides that bring a pop of color and crunch. Roasted vegetables are my go-to—think carrots, Brussels sprouts, or sweet potatoes tossed with olive oil and a pinch of salt. They caramelize beautifully and add a smoky depth. Steamed greens, like spinach or broccoli, are another favorite because they’re light yet hearty. I often drizzle them with lemon or garlic to brighten the flavors. These sides complement creamy roux-based dishes perfectly, making every bite feel balanced and satisfying. Plus, they’re super easy to whip up!
