Soups & Stews > Soup & Stew Thickeners > Traditional Thickeners > Roux (Butter and Flour)

Classic Roux: The Foundation of Thick, Rich Soups and Stews

Learn how to make a perfect roux, the cornerstone of many delicious soups and stews. This simple technique, combining butter and flour, is essential for achieving the desired consistency and adding a smooth, rich flavor to your favorite recipes. Discover the secrets to a lump-free roux and master the art of creating a base for countless culinary creations.

Prep Time
5 minutes
Cook Time
10-15 minutes
Servings
Yields approximately 1/2 cup of roux (enough to thicken 4-6 servings of soup or stew)
Ingredients
  • 4 tablespoons Unsalted Butter
  • 4 tablespoons All-Purpose Flour

Melt the Butter

In a medium saucepan, melt the butter over medium heat. Ensure the butter is fully melted but not browned.

Add the Flour

Once the butter is melted, add the flour to the saucepan. Immediately whisk the butter and flour together continuously.

Cook the Roux

Continue whisking the butter and flour mixture constantly. The cooking time will determine the color and flavor of the roux:

White Roux (2-3 minutes): Cooked briefly, it has a pale color and a slightly floury taste. Ideal for béchamel sauce and white sauces.

Blond Roux (5-7 minutes): Cooked a bit longer, it has a light golden color and a slightly nutty aroma. Suitable for velouté sauce and some cream-based soups.

Brown Roux (10-15 minutes): Cooked until it reaches a light brown color and a rich, nutty aroma. Commonly used in gumbo and Cajun dishes. Be careful not to burn it.

Cool Slightly (Optional)

For best results, allow the roux to cool slightly before adding it to your soup or stew. This helps prevent clumping. You can also cool the soup or stew slightly before adding the roux.

Whisk into Liquid

Gradually whisk the roux into the warm (but not boiling) liquid you want to thicken. Continue whisking until the roux is fully incorporated and the soup or stew begins to thicken. Avoid adding too much roux at once, as this can cause clumping. Simmer for a few minutes to cook out the flour taste and allow the sauce to thicken completely.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and will vary based on the specific ingredients used and the final dish.)

Calories: Approximately 750 kcal
Fat: 60g
Saturated Fat: 38g
Cholesterol: 150mg
Sodium: 5mg
Carbohydrates: 45g
Fiber: 1.5g
Sugar: 0g
Protein: 7g

Other Considerations for Nutrition

Roux is primarily used for thickening and contributing to flavor. Its nutritional contribution to the overall dish is relatively small due to the small amount used per serving. However, keep in mind the high fat content from the butter, especially if you are watching your saturated fat intake. Consider using olive oil as a substitute for butter for a healthier option, although it will alter the flavor profile.

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FAQ

  • How do I prevent lumps in my roux?

    The key to a lump-free roux is constant whisking and ensuring the butter and flour are fully combined. Use a whisk with flexible wires and scrape the bottom and sides of the pan while whisking. Also, consider cooling the roux slightly before adding it to warm liquid, or vice-versa.
  • Can I use oil instead of butter?

    Yes, you can use oil, such as olive oil or vegetable oil. However, butter provides a richer flavor. The flavor of your fat choice will influence the final taste of your soup or stew.
  • How much roux should I use?

    A good starting point is about 1 tablespoon of roux per cup of liquid. Adjust the amount based on your desired thickness. Remember that the soup or stew will thicken further as it simmers.
  • Can I make a roux ahead of time?

    Yes, you can. Store the cooled roux in an airtight container in the refrigerator for up to a week. Reheat gently before using.