roux

Roux is a mixture of fat and flour that is cooked together to thicken sauces, soups, and gravies. The fat can be butter, oil, lard, or another animal fat, and the flour is typically all-purpose. The word roux comes from the French term for a russet or reddish color, reflecting the range of hues roux can take as it cooks. It is a foundational technique in French cuisine and has been adapted widely in Cajun and Creole cooking.

Roux is made by combining fat and flour in equal weights and heating them over medium heat, whisking to prevent lumps. The color of the roux depends on cooking time: white roux is cooked briefly until pale; blond roux reaches a light tan; brown and dark (often called chocolate or nutty roux) deepen in color with longer cooking. As roux darkens, it loses some thickening power but gains a more pronounced roasted flavor.

In classical sauces, white roux thickens béchamel and light velouté, while blond roux is used for lighter sauces. Brown or dark roux is a staple in Cajun and Creole dishes such as gumbo and étouffée, where it provides a rich, roasted flavor and a different texture. Roux can be combined with stock or milk to form the base of many preparations.

Storage and handling notes: prepared roux can be cooled and stored in airtight containers. White and blond roux keep for about a week in the refrigerator; frozen roux can last for several months. Reheating requires stirring to re-emulsify; care should be taken to avoid burning, especially with darker roux. Roux differs from starch thickeners like cornstarch in that it incorporates fat as well as flour, yielding a deeper flavor and a smoother mouthfeel.