The Kitchen · Building Blocks
Roux Basics
A simple way to thicken sauces, gravies, and soups.
The Basics
A roux is a mixture of fat and flour cooked together to thicken liquids. The longer you cook it, the darker and more flavorful it becomes, but the less thickening power it has.
Rule of Thumb
Equal parts fat and flour by weight (1:1), cooked together.
Good to Know
A pale roux works well when you want thickening without much color. A darker roux adds deeper, toasted flavor but thickens less.