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How To Make White Roux

This White Roux Recipe is a staple in French and most Southern recipes. Made from the combination of flour and fat, it is used as a thickener for gravy and sauces. 
Course Sauce
Cuisine American, French
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 Servings

Equipment

  • Sauce Pan
  • Cast Iron Skillet; Optional

Ingredients

  • ¼ cup All-Purpose Flour
  • 2 Tbsp. Unsalted Butter
  • 2 Tbsp. Olive Oil
  • 1 ½ cup Milk; Or you can use creamer
  • Pinch Of Ground Cloves; Optional
  • Salt and Pepper To Taste
  • ½ Tsp. Garlic Powder

Instructions

  • In a medium size saucepan or cast-iron skillet, heat the pan over medium-low heat.
    Melt the butter then add the oil. 
    Add the flour and immediately begin to whisk to avoid lumps. Once the lumps start to disappear add in the milk a little at a time. Continue to whisk while you are adding the milk. 
    Season with salt and pepper, ground cloves and garlic powder. Reduce the heat to low and continue to whisk/stir until the ingredients are well incorporated. 
    Adding flour to oil and butter
  • Cooking time for this process should take about 3-5 minutes on low heat. Remove the heat from heat when thickens to avoid burning. 
    The roux is complete you know longer smell the flour. You can also test it by sliding your index finger on the back of the wooden spoon. It should leave a clean streak; this is an indication that the roux is done. 
    adding garlic powder to white roux

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
 
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