It is said the French invented the roux in the mid 17th century. It is the base for three of their five main sauces but is also used as a general thickener for sauces, stews, soups, and more! The basis of a roux is an equal amount of fat and flour whisked together over heat. From that, you will produce a thickener good for many different dishes. However, most dishes need a specific kind of roux, so here is a guide on what kind of roux is best for your dish and how to make it!
White Roux
You only need about 2-5 minutes to get rid of the raw flour flavor for this roux. Once it’s done, you can use it for gravy, cheese sauce, and more!
Blond Roux
5-10 minutes of cooking is all that it takes for this roux. It should be a sightly caramel color when it’s done, and it’s used for things like veloute or bisques.
Dark Brown Roux
After cooking the fat for 30-45 minutes, this roux will turn out the color of dark chocolate. Because you’ll be cooking it for so long, make sure you choose a fat that has a high smoking point as not to burn it. This is the typical roux for meaty gumbos.
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