A roux is a mixture of even parts of fat and flour cooked together to form a thickening agent.

We prefer to use pure butter and all-purpose flour.

The fat and flour must be cooked enough to get rid of the raw starchy taste of the flour. There are three shades of

Roux (White, Blond, Brown), each with a specific uses and flavor.

White Roux - cooked for only a few minutes, it is used for white sauces.

Blond Roux - cooked for a little longer until it has a light color and a nice smell, used most often.

Brown Roux - cooked until a medium brown color is achieved with a strong nutty smell.


How to prepare Roux


  1. Weigh out fat and flour on a portioning scale.


  1. Melt the fat in a heavy bottom skillet or sauté pan over medium heat.


  1. Add the flour to the fat, all at once, stirring continuously with a wooden spoon.


  1. Continue to stir and cook to desired degree.


  1. Remove from pan and let cool.


Using Roux


Roux is used to thicken soups and sauces. To thicken one gallon of chicken soup will require about 12 ounces of blond roux. Proper care must be taken to avoid a smooth lump free product. We prefer to use a wire wisk to add the roux to soups and sauces. Roux may be added to the liquid, or the liquid may be added to the roux. The roux can be warm or room temperature but it should not be cold. Caution must be used in adding hot liquids to a hot roux as spattering may occur.

After the roux is added to the liquid it must cook for a short time to insure smoothness. Simmering the liquid for at least a few minutes will help you judge the thickness of the product.

Properly Prepared Roux

This is Roux! It is perhaps the most popular thickener used by most professional Chefs. It adds flavor to soups and sauces and with practice, it becomes simple to make. From the top is white and clockwise is blonde and brown roux. Stocks & Mother Sauces! Click Here!

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