How to Make a Roux

Roux, pronounced “roo”, is a French term for the combining and heating equal amounts of fat and starch. A roux is the base of a dish or sauce; it is not a sauce on its own.A dark brown roux is generally used in deep, savory dishes like gumbo. A light roux is often used for cream gravies and white sauces.

If you’re making a dark roux, be prepared to stand over the stove, stirring for about an hour.

How to Make a Dark Roux

  • Difficulty: Intermediate
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  • 1/2 cup oil
  • 1/2 flour
  • 2 cups liquid : water or broth – NOTE: the amount of liquid is flexible, depending upon how thick you want your roux. Start with 1/2 cup, then add more if necessary


  1. In a cast iron skillet on medium heat, add 1/2 cup oil
  2. Once oil is hot, sprinkle 1/2 cup flour into skillet; do this in intervals, a little bit of flour at a time
  3. Using a whisk, stir until there are no lumps in the mixture
  4. Add a bit of liquid to mixture and keep stirring. The liquid can be water or broth.
  5. Keep stirring…..adjust the heat so the mixture does not burn!!! Low and slow is key here.
  6. Keep stirring….until the roux is darker than peanut butter.
  7. If it looks too thin, add a tablespoon of flour and continue stirring….
  8. Upon completion, the roux should be a deep brown color and slightly thick.
  9. Now you are ready to add to the roux to complete your recipe!

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