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Basic Roux

Basic Roux

This basic roux is medium to dark and would most often be used to thicken poultry gravy, some gumbos (such as poultry or seafood), or to thicken an etouffée or fricasee.

  • Yield: 2 cups


  • 1 cup vegetable oil
  • 1 cup flour


  • Put the oil and flour in a cast-iron or enameled cast-iron pot over medium heat. Stir slowly and constantly. After 5 minutes, the mixture will begin to foam. This foaming may continue for several minutes. The roux will begin to darken as it cooks and will have a nutty aroma. For a blond roux, cook for 10 to 15 minutes. For a medium brown roux, cook for 30 to 35 minutes. For a dark brown roux, cook for 40 minutes. The timing may vary according to your cooktop so keep a close eye and continue to stir until the desired color is reached.

  • When finished, roux can be cooled, then stored for 1 month in an airtight container in the refrigerator. When it cools, the roux will separate. Before using, stir to blend and bring the roux to room temperature.