Roux Recipe for Soup & Sauce Bases
Have you always wondered how to add a smooth, thick texture to your soups and sauces? Roux, pronounced RU, is a cooked mixture of equal parts flour and butter. It is the thickening agent I use all the time to add extra richness to thicken my sauces, soups, and turn meat drippings into gravy.
Side story: I was allowing my Roux mixture to cool one day for a pot roast base. I mindlessly left it on the counter. After leaving the room for a moment, my young daughter came into the kitchen and mistook the Roux mixture for the whipped cream I usually make. She began feeding it to herself and her little brother. I came back into the kitchen to find her screaming that I had lied to her, and that this was the worst whipped cream she’d ever tasted. “Yuck, bad momma!”
Anyways…here is my simple Roux recipe!
Prep time: about 1 minute
Cook time: 2–10 minutes
What you need
- ½ cup of butter (1 full stick)
- ½ cup flour (Do not use self rising flour. It is harder to whisk and creates lumps.)
- ¼ teaspoon Salt and pepper
What you will do
- In a medium sauce pan melt 1 cube (1/2 cup) of butter on medium heat.
- Once butter is melted then add the flour.
- Let the flour absorb into the butter as you whisk it in 1tbsp at a time.
- Once you have added all of your flour and whisked together, reduce heat to low.
- The mixture will be cooking and bubbling for 2-10 minutes on low heat to cook away the raw flour taste and texture.
- I usually add pepper and salt right at the end before I take it off of the heat. The mixture should be added immediately in soups.
- Just add this mixture to the liquid of any base, be it beef or chicken broth, and whisk constantly to ensure thorough emulsification.
Roux Color Guide
- The flour mixture will turn a light golden color for lighter sauces or soups. This takes 2-3 minutes.
- The flour mixture will turn a golden brown, peanut butter-like consistency for darker sauces and soups This takes 5-10 minutes.
- The mixture should never be DARK brown. If so, the flour has now become burned and bitter.