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Roux is nothing more than a thickener made with equal parts of butter, oil, lard or other fat, and flour.


  • 3/4 cup oil or butter melted over low heat
  • 1 cup all-purpose flour


  • Warm a saucepan or cast-iron skillet for 2 minutes over medium heat.
  • Melt the butter or other solid fat, if using. If not, add the oil to the skillet.
  • If using butter, do not let it brown.
  • If using oil, heat it for another 2 minutes.
  • Add the flour and whisk constantly.
  • Whisk another 6 -8 minutes, or until the roux is smooth and has a light golden color. Watch out for burning.
  • You can make roux ahead to store. Transfer the made roux to a heatproof bowl and stir it to cool down quickly.
  • Store in the refrigerator for 2 months, or up to 6 months in the freezer.
  • To freeze roux, spoon 1 tablespoon into each section of an ice cube tray.
  • Use 1 or 2 cubes to thicken a sauce, soup, or stew; or use 8 cubes to make ½ cup.
  • Another thickener is cornstarch or potato starch. Mix 1 tablespoon of either starch with 1 cup of cold water and stir to avoid separation.
  • Add this starchy slurry to the hot gravy, soup, or stew, slowly and only 1 tablespoon at a time. Stir constantly. You may need only a few tablespoons to obtain a thicker sauce.