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White Roux Recipe

This White Roux Recipe is a staple in most Southern Cooking. Used as a flavorful way to thicken sauces and gravy it is also a very versatile tool. Here we will show you how easy and delicious it is.

How to make a White Roux

What is a White Roux?

A White Roux is a common staple in the South. White Roux is a simple yet complex sauce. Our White Roux sauce is beautifully made by combining equal parts of fat, flour and adding a liquid of your choice, here we used Milk to make sawmill gravy. The sauce itself has many uses. Perhaps the most famous is a White or Sawmill gravy. The easiest method for making a simple white roux is by combining Butter, Flour and Milk. The introduction of other fats, like what we use, bacon grease, is an easy method for developing more flavor.

What is the difference between White and Dark Roux?

White Roux is actually commonly referred to as the paste itself made by the butter and flour. Once the Milk is added, then it formally becomes what some refer to as a Bechamel Sauce. There are three levels of Roux. The first level of the three is the White. The second is a brown, which requires just a little more cooking time. The last is a Dark roux. Brown or Dark roux is cooked until the flour darkens and is usually thinned with a broth to make it darker. Once the Roux paste is cooked for longer amounts of time, it becomes less efficient at thickening.

A white roux or blonde roux is simple and quick to make. It is often used in casseroles, macaroni and cheese and gravy. Once adding the milk to the roux, the roux works to thicken and become a beautiful sauce. From there, cheese or spices that are specific to what you are using it for, can be added.

How to make a White Roux

Making the roux is far easier than people may think. I know lots of folks who think a cornstarch slurry is easier to make than a roux but in my opinion, it lacks flavor. A white roux is one more level of flavor that you can add to your cooking. I imagine a fine dish is made up of many layers of flavor. A well made white roux can do that for your cooking too. So here is how you make it!

~ Ingredients ~

  • 2 Tablespoons Butter
  • 2 Tablespoons Bacon Grease
  • 4 Tablespoons of Flour
  • 2 cups of Milk
  • Salt and Pepper to taste

~ Method ~

  • Heat pan to Medium heat. In a cast iron skillet, melt Butter and Bacon grease . Sprinkle in flour and seasonings.
  • Mix flour in to form a paste or a ball. Cook on medium heat for 1-3 minutes. The easiest way to tell when done is by smell. You will no longer be able to smell the flour smell.
  • Slowly add in milk, stirring constantly. Turn the heat setting to low. Whisk to preferred thickness. Remove from heat.

**Note: For a darker roux, cook roux paste 5-11 minutes. Substitute Chicken or Beef broth for the milk.

White Roux Uses

There are many uses for a White Roux. While The Buttered Home’s favorite is to add sausage and make it Sawmill gravy, we use this White Roux Recipe in a lot of our cooking. My GaGa’s scalloped potato recipe is where I learned this skill and still use today.

Using the White Roux as a thickening base is very common. Soup is another favorite, if you take a look at the Steak and Potato Soup recipe, you will see, like most of our soups, it begins with a White Roux. It is a fantastic base for almost any cream based dish you will need. Alfredo sauce, Macaroni and Cheese are a couple more that come to mind.

Adding garlic, red pepper, onions and the like also transform this velvet confection into something different altogether. This recipe like so many of our others, is one that serves as a good base. One of the things we strive to do is get you into the kitchen, make it your own and share that skill with your family and loved ones. Using cooking methods like this, make you a well developed cook.

As always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!

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White Roux Recipe

White Roux Recipe

Yield: 8
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

White Roux is a staple in most Southern Cooking. Used as a flavorful way to thicken sauces and gravy it is also a very versatile tool.Here we will show you how easy and delicious it is.

Ingredients

  • 2 Tablespoons Butter
  • 2 Tablespoons Bacon Grease
  • 4 Tablespoons of Flour
  • 2 cups of Milk
  • Salt and Pepper to taste

Instructions

  1. Heat pan to Medium heat. Melt Butter and Bacon grease in a cast iron skillet until melted. Sprinkle in flour and seasonings.
  2. Mix flour in to form a paste or a ball. Cook on medium heat for 1-3 minutes. Usually you can no longer smell the flour smell once cooking time is done.
  3. Slowly add in milk, stirring constantly. Turn heat to low and whisk until your desired thickness is reached. Remove from heat.

Notes

If a darker roux is desired, the paste or ball would need to be cooked for 5-11 minutes until desired darkness is reached.Also, for a Brown or Dark roux, Chicken or Beef broth would need to be substituted for the milk.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 100 Total Fat 7g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 3g Cholesterol 16mg Sodium 97mg Carbohydrates 6g Net Carbohydrates 0g Fiber 0g Sugar 0g Sugar Alcohols 0g Protein 3g
**Nutritional Values are estimates only

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2 Comments

  • Reply
    Kay Hartshorn
    January 14, 2020 at 12:12 pm

    Sounds good and the basic recipe I’m needing in my kitchen!

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