Make your own free website on

Basic Roux


1/2 cup butter

1/2 cup all purpose flour


Melt the butter over low to medium low heat.

Stir in the flour-whisking constantly.

Within 2 to 3 minutes the roux will have a consistency of a cake frosting.

A white roux is done when the flour loses its "raw" smell and begins to develop a toasty aroma.

Roux can be cooked to white, blond, brown and dark brown stages.

The color depends on the temperature and time that you take to cook the fat-flour mixture.

1/2 cup butter and 1/2 cup flour equals approximately 1-1 1/4 cup roux.