How to Make a Roux — Creamy Sauce Base

How to Make a Roux

Prep: 5 minutes

A roux (pronounced "roo") is a cooked mixture of equal parts flour and fat. It's the foundation for creamy sauces, gravies, and soups throughout this meal plan.

The Basic Formula

1 Tbsp butter + 1 Tbsp flour = thickens about 1 cup of liquid

Step-by-Step

1. Melt the butter in a saucepan or skillet over medium heat.
2. Add the flour and whisk immediately to combine.
3. Cook for 1-2 minutes, whisking constantly. The mixture will bubble and smell slightly nutty. Don't let it brown (unless you're making a dark roux for gumbo).
4. Add liquid slowly — pour in broth, milk, or cream while whisking constantly to prevent lumps.
5. Simmer until thickened — about 2-3 minutes. The sauce will thicken more as it cools.

Where It's Used in This Meal Plan

• Chicken Pot Pie — roux thickens the creamy filling
• White Chicken Enchiladas — roux for the sour cream sauce
• Creamy Parmesan Chicken — roux for the parmesan cream sauce
• Chicken and Dumplings — roux for the soup base
• Easy Pan Gravy — roux from drippings

Troubleshooting

• Lumpy? Whisk vigorously or use an immersion blender to smooth it out
• Too thin? Mix 1 Tbsp cornstarch with 2 Tbsp cold water and whisk in
• Too thick? Add more liquid a splash at a time
• Not enough flavor? Season with salt, pepper, garlic powder, or fresh herbs