How to Make Roux

There are three types of roux: Light, Brown, Dark. None of the roux types are better than another. They are just different. I’ve used light roux in gumbo and dark roux in gravy; there’s no rules here. Guidelines, yes. Rules…who needs more rules in their lives? Usually, if it matters, the recipe will indicate the type of roux to create.

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Prep Time 5

Cook Time 5

Servings

Equipment

Cast Iron Pot The size pot you plan to cook the final meal in.
Wooden Spatula With a flat edge

Ingredients

4 tbsp Oil Or Butter, Bacon Grease, or other Oil.
4 tbsp White Flour

Instructions

Premeasure your flour and have it at the ready.
Add the oil to the bottom of the pot or pan you are using.
Using a medium to a medium-high heat, let the oil reach the point where just faint wisps of smoke began to form.
Add the premeasured flour to the hot oil and begin to move around the pot. It will clump at first but will eventually smooth out and look creamy.
Continuously move the mixture in the pot. Use the flat end of the wooden spatula to move the roux around.
Keep the roux moving for anywhere from 1-2 minutes (light roux) to much longer at 3-5+ minutes or longer (dark roux). We’ll explain the difference later.
Once the preferred type of Roux has been created, turn off the heat and continue stirring for about 30 seconds to let that cast iron’s sting settle and avoid the sitting roux burning.
Use the Roux as directed in any number of recipe possibilities.

Notes

Types of Roux

Light Roux

Also known as a blond or a white roux. This is created when about 1-2 minutes has passed once the flour has been added to the oil. It’s just enough time to begin to smell almost bread-like and delicious. This is just at the point where the flavor of the flour is not raw-tasting (Don’t sample the roux!! You will get burned! I am talking about the final dish itself).

Smooth flavor
Most thickening properties
Light in color, almost a cream white

Brown Roux

This is created when about 2-3 minutes has passed once the flour has been added to the oil. The aromas will change to a nice, toasted, nuttiness as the color darkens from a creamy white to toast-colored appearance.

The flavor is still smooth and nutty-ish.
Pretty good thickening properties and works with most recipes.
Toast-colored and may appear to be tan or even brown.

Dark Roux

This is created when about 3-5 minutes or more have passed once the flour has been added to the oil. By now the aromas will have had time to permeate the home and will even draw teenagers from their “caves” to see what’s for dinner. That nice, toasted, nutty smell will remain as the color darkens from that medium toast, tan color to almost a dark, deep red color.

The flavor is still smooth and nutty-ish but more sharp than Brown Roux. A dark roux will likely offer the most flavor.
Only fair thickening properties (the trade off to flavor) and works well in things like gumbo and even chilis and enchilada sauce.
Reddish-colored or maybe a dark brown.

None of the roux types are better than another. They are just different. I’ve used light roux in gumbo and dark roux in gravy; there’s no rules here. Guidelines, yes. Rules…who needs more rules in their lives? Usually, if it matters, the recipe will indicate the type of roux to create.

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