Time Tested Roux Recipe

Skip Davis


I would stand at the stove, watching my mother stir together the simple ingredients of flour and fat. It seemed to take forever, but just as I was about to leave, it would turn a nutty brown color. I knew that un-believable flavors and a familiar aroma were about to emerge as she began to add ingredients to this unattractive brown paste.

Instructional photos by: CIA/Keith Ferris

pinch tips: How to Use a Whisk



Makes: 1 cup


5 Min


20 Min


3/4 c
canola or vegetable oil
1 c
all purpose flour

Directions Step-By-Step

Heat a cast iron skillet or pot over medium heat for about 2 minutes.
Add oil and heat for another 2 minutes. Add flour and whisk or stir constantly to combine to a smooth consistency. Continue to whisk or stir constantly until roux reaches desired color. It can take anywhere from 8 to 60 minutes.
For a thinner roux and, thus, a thinner sauce use 1 cup oil and 1 cup flour. (I use more flour than fat as I like a thicker gravy). The more oil you use, the less chance there is of burning the roux, so you may want to start out with equal parts of fat and flour.
There are as many ways of making a roux as there are people cooking it, and most methods are just fine.
A roux is the basic ingredient in almost every Cajun dish and is the base of most savory dishes. More often than not it is the beginning of stews, soup, sauces, jambalaya, sauce piquant, gumbo or almost any other Cajun main dish.
Roux is one of the most important and essential elements of Cajun cooking --- It thickens a sauce, soup or stew and deepens its flavor.

This is the quickest way to make a roux, but it needs CONSTANT attention!!

About this Recipe

Course/Dish: Gravies, Other Sauces
Other Tag: Quick & Easy