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How to make a roux

Roux being made in a small plan

How to make a roux

Name: How to make a roux
Prep time: 2 min
Cook time: 30 min
Total time: 32 min
Yield: 4
Ingredients: 50g butter; 50g plain flour; 500ml whole milk

Barney Desmazery

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Serves 4

Easy

Prep: 2 mins

Cook: 15 mins - 30 mins

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Learn how to master this basic kitchen technique with our simple roux recipe for basic sauces

Egg-free

Low sugar

Nut-free

Vegetarian

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What is a roux?

A roux (pronounced 'roo') is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces, particularly the white sauce (béchamel). It's also an essential ingredient in classic recipes like a classic lasagne, fish pie, moussaka, macaroni cheese and cauliflower cheese.

It consists of equal quantities of butter and plain flour. The fat is melted, the flour is mixed through over a gentle heat. Hot liquid is then gradually mixed into the paste to make a silky sauce which needs a few minutes more cooking before using.

What are the right ratios for a roux?

I always use an easy-to-remember equal quantity of flour to butter. This gives a good all-round thick paste and makes it easier to incorporate the liquid. Your mixture will be less likely to go lumpy.

A good ratio for a basic white sauce is:

50g butter
50g plain flour
500ml whole milk

Ingredients

Nutrition

Units:

MetricUS

50g butter
50g plain flour
500ml whole milk

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Nutrition: per serving

kcal221
fat15g
saturates10g
carbs15g
sugars6g
fibre1g
protein6g
salt0.31g

low

Method

step 1

Melt the butter in a saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins. The roux needs to be kept on the heat for at least 2 minutes to cook the raw flour.
step 2

Depending on what sauce you are using the roux to make you want to start adding hot liquid to the roux a bit at a time, whisking well between each addition so your finished sauce is smooth then leave to simmer gently, stirring occasionally, for 10 mins until your sauce is thick and velvety.

How to get a lump-free sauce

Roux-based sauces have a reputation for going lumpy but I find there are a few things that help to stop lumps forming.

Adding hot liquid to a hot roux stops the butter from clumping and causing lumps.
Adding the liquid gradually at first and mixing well between each addition.
Whisking rather than stirring the sauce as it cooks helps to knock out any lumps.

If all this fails you and you are left with a few lumps, then you can always sieve the sauce into another pan to make it lump free.

Flour and fats

Butter: I'd always use an unsalted full-fat butter here. You’re only making a base and you can add seasoning later on in the method.

Dairy-free spread: if you're making a sauce that needs to be vegan or dairy free, you can easily make a roux with a dairy-free butter alternative. I find the butter-flavoured ones work best rather than ones made with coconut oil.

Flour: always use plain white flour. Self-raising flour has raising agent in and will leave your finished sauce with a slight taste of bicarb.

Using stock in a roux

The white sauce and its derivatives are the most common ways of using a roux, but it's versatile. My recipes for pie fillings use stock instead of milk for the base, or you can make a flavoured sauce called a velouté, which is normally enriched with cream.

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