© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jul 3







Roux is equal parts of fat and flour – cooked

The most commonly used fat is butter


To make a basic blonde roux

melt ¼ pound of butter in a clean sauce pan

Instead of butter we could use vegetable oil or chicken, pork or beef fat to make roux


allow the butter to melt and come to a boil

add one cup of flour about a ¼ cup at a time and whisk with each addition


When the roux becomes thick you may stir it with a spatula or spoon

be careful not to get it on your skin because it is very hot!


Cook the roux for about 5 minutes stirring constantly…


See how the roux is a little shiny… that’s butter seeping out of the flour

I’ll add a little extra flour to soak up the butter…


Good roux has the consistency of moist playdough


This is light or blonde roux…


You may use it to thicken soups and sauces…


Red or Brown Cajun Roux

for recipes such as gumbo I use vegetable oil

and heat it until it almost smokes


I like to get the fat HOT before adding flour, this reduces cooking time

Add mirepoix and seasonings to the roux


Think of the darker roux as a thickener and a flavoring agent




Equal Parts

1/4 pound Butter

1/4 pound Flour

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