The mixture will continue to get really dark and develop a ton of flavor the longer you cook it. Dark Brown Roux (20-30 Minutes)Ĭontinue simmering and stirring for another 10 minutes or so, totally about 20-30 minutes. To get a darker colored roux continue cooking it for another 5-25 minutes.Īfter 10-15 minutes of cooking you will have a milk chocolate-colored roux. This can be used to make creamy and lightly-colored sauces such as a béchamel or a sausage gravy. The roux will start to thin out slightly after a few minutes and you can slow down how often you’re stirring it.Īfter 3-5 minutes you will have what’s called a blonde roux. This stage is called a white roux and is great to use as a thickening agent for sauces, soups or stews. Keep stirring constantly at this point to prevent it from burning. The roux will begin to thicken up rather quickly.
Use a wire whisk if you are making your roux in a metal pan, or a wooden spoon if making it in a ceramic-coated one.
Sprinkle the flour into the butter and begin stirring immediately. Place a saucepan, skillet or Dutch oven over medium-low heat. If you use a large pot be sure to keep a close eye as it can burn more quickly.Īdd the butter or oil and wait for it to start sizzling slightly. Please see the recipe card below for more detailed ingredient amounts. The basic steps for making a roux are simple to follow.
Salted butter, vegetable oil, olive oil, or even peanut oil are all great options. But other animal fats, such as bacon fat, lard, and sausage drippings, may also be used. Butter and oil are the most commonly used fats.
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