Step 1

Heat a pot to medium heat and melt the butter.

Step 2

Add the flour to the butter and mix well. Stir constantly while the flour gets cooked - you can make this in 3 colors depending on the sauce or plate you’ll make afterwards. (You want it to gently bubble as it cooks. If it is bubbling too vigorously, turn the heat down.)

Step 3

For a light colored (white) roux, cook until you get a light color (about 4 minutes).

Step 4

For a medium (blond) roux, continue cooking until lightly browned (about 7 minutes).

Step 5

For a dark (brown) roux, cook until brown in color (about 12 to 15 minutes). For an even darker brown you can cook it longer.

Step 6

You can now use the roux to thicken soups and sauces. See notes below for ratio and liquid amounts.