a combination of fat, typically butter, and flour used as a thickening agent for sauces and soups.
origin: french & latin


  1. 2 Tbsp. Butter
  2. 2 Tbsp. Flour


  1. Pan or stock pot large enough for your sauce
  2. Whisk

Over low heat, melt 2 Tbsp. butter; when melted whisk in 2 Tbsp. of flour.
Cook for about 5 minutes – this is important, you DO want to cook your roux so that you don’t have a raw flour flavor.
That’s it, super easy!

The longer you cook your roux, the darker it will become.

Used in Recipes:

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