Thicken your soup/sauce/whatever with roux. Not sure this really needs a recipe.


  • 1 cup all-purpose flour
  • 1 cup vegetable (soybean) oil


  1. Whisk flour into oil, preventing clumps from forming.
  2. Cook mixture on medium heat, stirring constantly, until the flour is brown.
  3. Cool completely before storage.


  • Other neutral oils, such as corn or canola/rapeseed, with a high smoke point can be used instead. Avoid olive oil or animal fats, as even on low heat, it gets bitter and weird-tasting quickly.
  • Stir CONSTANTLY. This takes a long time - well over an hour usually. Put on a podcast, wear your comfy shoes for standing, and stir.
  • It stores very well in a jar in the fridge. A batch goes a long way, since it’s usually used a tablespoon or two at a time.
  • The shade of brown you stop cooking it at determines the flavors. Golden is more of a toasty flavor and it’s more versatile in the recipes it can go into. The darker shades give a deep umami-rich flavor for savory dishes. I tend to stop just short of “milk chocolate bar” colored.
  • It’s done once it stops foaming under heat, but before browning begins. Stop here for a delicate white sauce (such as béchamel).
  • Seriously, don’t stop stirring it. Even the tiniest little bit of burned flour makes the whole batch smell sour and burnt.
  • Here’s a picture of the roux at various stages of cooking. Once it’s done cooking, pouring it into a dry quarter-sheet pan will help it cool faster. This batch stopped at a chocolate-y brown.

roux roux darkening, clockwise from top left