How to Make a Roux

By: Helena Stallings, Culinary Arts Graduate For many culinary arts students at Escoffier, the first thing they are taught is how to...

The essential guide cover

Take the Culinary Career Survey

We’ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more.

Campus of Interest*
Program of Interest*

Clicking the "Get the Survey Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls, texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.

January 15, 2015 2 min read

By: Helena Stallings, Culinary Arts Graduate

For many culinary arts students at Escoffier, the first thing they are taught is how to make a basic roux. In the culinary industry a roux is the most commonly used thickener to add to sauces and without a roux we would not have 3 of our 5 mother sauces. The basic roux used in the culinary world is equal parts butter to flour, but any fat can be substituted for butter. In my opinion a bacon fat roux is a wonderful accompaniment to breakfast gravies. The procedure of making a roux is simply melt your fat in a pan over medium-low heat and whisk in equal parts flour. A white roux is lightly cooked and very pale, it is used to thicken the Béchamel mother sauce. A blonde roux is cooked slightly longer and will look and smell similar to peanut butter, it is used to thicken the Velouté mother sauce. A brown roux is cooked quite a bit longer, until the color is dark brown and it is used to thicken the Espagnole mother sauce. A roux may only be 2 ingredients, but without it our sauces wouldn’t be the same.

How To Make A Roux:

1 cup clarified butter
1 ¾ cup flour


  1. Melt one cup of clarified butter in a medium saucepan. Sprinkle some flour into the butter to test if it’s hot enough. If the flour bubbles, it’s ready.
  2. When the oil is hot, slowly whisk in about 1 ¾ cups of flour. When all the flour is gone, a thick paste should be formed. Whisk constantly until the roux becomes smoother and thinner.
  3. For a white roux, stir and cook for about 5 minutes after the last of the flour has been added. For a blond roux, cook for about 20 minutes, stirring constantly. It will be thinner than before. For a brown roux, cook and stir constantly until the color resembles a peanut butter like hue. It will be even thinner and the bubbling will be barely noticeable.
  4. Follow the rest of the directions on the recipe!
Subscribe to the King of Chefs Blog

Subscribe to the King of Chefs Blog

Get the King of Chefs email newsletter delivered to your inbox weekly. You'll get everything you need to know about culinary & pastry careers, food entrepreneurship, financing your culinary education, and more.