Techniques › Sauces and stocks
Making a roux
Intermediate Sauces and stocks
Equal parts fat and flour cooked together, used to thicken sauces, gravy and gumbo.
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How do you do it?
- Melt butter, whisk in the same amount of flour.
- Cook, stirring, 1–2 minutes for a white roux (longer for blonde or brown).
- Whisk in liquid gradually and simmer until thick.
Why does it work?
Fat coats the flour so it doesn't clump when liquid goes in; cooking it removes the raw flour taste. Starch swells when it simmers, thickening the sauce.
What are the common mistakes?
- Dumping in all the liquid at once — lumps.
- Not simmering after — it stays thin and floury.
Still stuck? Watch someone do it on YouTube.
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