Before you try your hand at Creole and Cajun classics like our Land and Sea Gumbo and Shrimp Étouffée, learn how to make the perfect roux for any dish. Roux is a thickening agent of equal parts fat and flour. Our test kitchen prefers butter for white and blonde roux. The milk fat helps to create a richer and smoother mouth feel. For brown and dark roux, we prefer to use oil due to the longer cook time.
There are four main types—or colors—of roux. Each is determined by the length of cooking time.
WHITE ROUX
Color: Pancake batter
Aroma: Subtle flour
Uses: Creamy soups, milk-based sauces, and macaroni & cheese
BLONDE ROUX
(most common)
Color: Tan
Aroma: Toasted bread
Uses: Gravies, sauces, soups, and stews
BROWN ROUX
Color: Peanut butter
Aroma: Nutty
Uses: Gumbos and stews
DARK ROUX
( little to no thickening power—flavor aid only)
Color: Milk chocolate
Aroma: Roasted nuts
