Saturday, December 22, 2012


Roux (pronounced roo) is a thickening agent for soups, stews, gravies...anything!

It’s an equal measure of fat and starch. Most commonly made with butter and flour.

Melt butter, add flour and whisk. Cook until it smells slightly nutty and is somewhat brown. It’s important to do this, otherwise you will be able to taste the flour.

Once your roux is completed, slowly add your chosen liquid. Keep whisking and building until you have the amount/consistency you are looking for.

Melt butter (ignore my O-L-D pan)

Add an equal amount of flour

Cook for a few minutes. Mixture will smell nutty.


  1. This is a great recipe for roux, I couldn't cook without a good roux! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

  2. My first intro to roux was through my mother in law. It is such a quick and easy liquid base to make. Thanks for the easy-peasy instructions - great for those of us who need a little hand holding when it comes to cooking ;)

  3. Thanks for sharing this recipe. For years, I couldn't figure out how my mom made gravy or "thickening" as she called it for stew. I finally figured out, but method is much easier. Thanks for sharing on Sunday's Best.

  4. This is way easier than some of the ways I've made roux. Thanks for sharing at the Inspiration Spotlight party. See you again soon.