Butter Roux Recipe

The ultimate guide on How to Make a Roux with Butter and Flour.

Course Ingredient, Sauce

Cuisine International

Keyword butter roux recipe, classic roux recipe, how long to cook roux, how to make a roux for gravy, how to make a roux for pasta, how to make a roux for soup, roux ratio, types of roux

Prep Time 5

Cook Time 10

Total Time 15

Servings 1 serving

Calories 250kcal

Ingredients

1 part butter
1 part all-purpose flour

Instructions

Measure out the ingredients. For this method of cooking, you should always keep the ratio of ingredients as follows, one part flower for one part butter.
Melt butter in a heavy skillet over moderate heat. Make sure to keep heat low, as we do not want to make a bitter and burned roux. The cooking process of the classic roux is a delicate one. Therefore, you need to develop some patience.
Add sifted flour to the pan and cook it by constantly stirring with a spatula (I even used a whisk once). It will take you 3 to 5 minutes to get the mixture to a light blond color. If you want to have a more rich distinct flavor added to the sauce, then extend the time of cooking to 10-15 minutes.

Notes

*calories per 100 g