Updated 1 August 2026 · Written by Daniel Wright
To make a roux, melt equal parts butter and flour in a pan and whisk constantly over medium heat until smooth and cooked to the color you want. A white roux takes 1 to 2 minutes and thickens sauces like bechamel, while a brown roux cooks longer for a deeper, nuttier flavor used in gumbo and gravy.
Whisk equal parts butter and flour over medium heat: 1 to 2 min for white, longer for blond and brown.
How to Make It
- Melt butter, then whisk in an equal amount of flour to form a smooth paste.
- Cook, whisking constantly, to avoid lumps and burning.
- Stop at pale (white) for 1 to 2 minutes, or keep going for blond and brown roux.
- Whisk in liquid gradually to build a smooth sauce.
Color and Flavor
The longer a roux cooks, the darker, nuttier and less thickening it becomes. A white roux thickens most and suits creamy sauces; a brown roux adds rich flavor to gumbo and gravy. If a sauce stays thin, see why sauces do not thicken. Use a heavy saucepan for even heat.
Frequently Asked Questions
What are the proportions for a roux?
Equal parts fat and flour by weight or volume, usually butter and flour, whisked together and cooked before adding liquid.
Why is my roux lumpy?
Lumps form when the flour is not whisked in smoothly or the liquid is added too fast. Whisk constantly and add liquid gradually.
