White roux

Before you try your hand at Creole and Cajun classics like our Land and Sea Gumbo and Shrimp Étouffée, learn how to make the perfect roux for any dish. Roux is a thickening agent of equal parts fat and flour. Our test kitchen prefers butter for white and blonde roux. The milk fat helps to create a richer and smoother mouth feel. For brown and dark roux, we prefer to use oil due to the longer cook time.

A roux is flour and butter cooked together to create a thick sauce. It is whisked over heat until smooth to your desired darkness. Learn how to create a white roux, also known as Béchamel sauce.

Roux is probably the most common sauce thickener in the culinary arts. Usually made with just butter and flour, it's very easy to make.

Veloute Sauce is made from a white roux and white stock. While delicious on its own, this sauce is a starting point for other sauces, gravies, and soups.

A simple step-by-step recipe for making a roux.

Roux is a mixture of equal parts fat and flour used for thickening sauces and soups. Avoid the traps of using it, and learn to maximize flavor here.

A roux forms the foundation of many Cajun, Creole, and French dishes. Learn to make a white, blond, medium-brown, or dark-brown roux with this step-by-step guide.

The foundation for a smooth gravy, a thickened cream sauce or a flavorful gumbo, roux is prepared by combining equal parts fat and flour, then cooking the mixture until it reaches the desired shade. A roux loses its thickening power the longer it cooks, but as it darkens, it becomes increasingly nutty and flavorful. A white roux is the first stage, and perhaps the most common, used to make white gravy or coat noodles for macaroni and cheese. Beyond that, a blond roux is used to make darker…

This cheese sauce is a roux-thickened white sauce made with cheese. It can be used as a topping for vegetables, meat, and poultry, and more.