Equipment Needed

• saucepan
• whisk
• wooden spoon

Ingredients

• butter or oil
• all-purpose flour

Step-by-Step Instructions

1. Heat butter or oil in a saucepan over medium heat
2. Once melted and foaming, add flour in equal proportions (1:1 ratio)
3. Whisk constantly to combine, breaking up any lumps
4. Cook for 1-2 minutes for a blonde roux (light color)
5. Cook for 2-5 minutes for a brown roux (darker color)
6. The darker the roux, the deeper the flavor but less thickening power
7. Use immediately for sauces or let cool before storing

Professional Tips

• Keep the heat medium to avoid burning
• The 1:1 ratio is key - equal parts by weight
• A blonde roux thickens best; brown roux adds flavor
• Whisk constantly to prevent lumps

What to Make

• gravies
• cream sauces
• soups
• casserole bases