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How to Make Roux

How to make roux is a basic recipe that will be used over and over in cooking. Use this to thicken sauces, gravies, soups, stews, and more. Learn something that professional chefs use often in their cooking.

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Butter and Flour for Roux
Butter and Flour for Roux

Why use a Roux?

If you have ever made gravy or tried to thicken a soup, and tried to add just a touch of flour to thicken it. I bet you quickly found out that the flour will clump. Rather than thicken your sauce, you will end up using a strainer to strain our the flour that you just added. Let’s Fix that. By combining the flour with a melted fat, such as butter first; you will end up with a beautiful thickened sauce or gravy and no lumps.

Roux mixed with milk
Flour and Butter Thickened into Roux

Teaching my Husband How to Make Roux

Roux is pronounced “roo”. This is probably one of the first things that I showed my husband how to make. Making roux is an essential skill any cook should learn to master. Believe me, my husband does not cook much. If I can get him to master this, you can too with just a bit of practice.


Just Two Ingredients

Roux consists of the combination of just 2 ingredients in equal portions. Cooking times will create a lighter or darker roux and each has its own flavors.


Note: In the photos below, you will notice I made mine using a cast-iron skillet. While I made mine using a cast-iron skillet, this can be made in any sauce pan. However, if you would like to add a cast-iron skillet to your kitchen essentials, here is a wonderful choice that can be used everyday.

This is a simple introduction to making a roux.

How to Make Roux 1
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How to Make Roux

Learn how easy it is to make roux. This is a thickening basis for sauces, soups. and gravies. Really, anything you want thickened without any lumps.
Cook Time5 minutes
Total Time5 minutes
Course: Gravy, Soup
Cuisine: American
Keyword: Buttery, Gravy, recipe, Sauce
Servings: 4 Tablespoons
Calories: 70kcal


  • 2 Tbl. butter
  • 2 Tbl. all-purpose flour


  • Start by melting the butter over medium-low heat.
    Melting Butter for Roux
  • Once the butter is melted, add the flour and immediately begin whisking until smooth. Make sure to continue stirring until completely incorporated. It is important to cook the mixture at least one-two minutes to cook the raw taste out of the flour. This is considered a blond roux.
    Butter and Flour for Roux
  • If you want a deeper taste and color to your roux, turn down the burner to low, and continue cooking 3-5 minutes. Make sure to constantly stir the roux as it will burn quickly.
  • This roux can be added to soups, stews, gravies, and others to add flavor and thicken with no lumps.
  • This photo shows the roux with 1 cup of milk whisked in . This will be added to a soup to thicken and give it a nice creamy texture.
    Roux mixed with milk

Your Own Private Notes




Calories: 70kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 1g | Calcium: 9mg | Iron: 1mg
Tried this recipe? Share a photo and tag us — we can’t wait to see what you’ve made! @patternprincess1 or tag #Patternprincess!

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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.

Gravy Recipes
Soup Recipes

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