Easy Roux


How many times have you passed on a recipe because you needed to make Roux? This post is for all those beginners and experienced cooks that are intimidated or afraid to make a Roux. Now I’m sure the experienced cooks will comment how easy it is to make on the stove, and it is, but this post is for those cooks just beginning.

What is Roux? Roux is a simple combination of flour and fat. It is generally used to thicken sauces and stews. You can make your Roux light or darker but keep in mind that a darker Roux produces a more pronounced flavor but less thickening power.

Roux is normally made before you make your recipe and then it is added towards the end of the cooking process. However, what happens if at the end of cooking your dish it is too runny and in need of thickening. Just pop this in the microwave an in a few minutes you have your thickener and it’s perfect!

Source: Cook’s Kitchen Hacks






Combine the flour and oil.



Using a whisk, combine the flour and oil until smooth.



Microwave on high for 1-1/2 minutes then whisk.

Microwave 45 seconds and whisk.

Microwave one last time for 45 seconds and whisk.



Add one tablespoon at a time to your stew or

gravy until the desired thickness is reached.



Easy Roux




  • 2 Tbsp all-purpose flour
  • 2 Tbsp vegetable oil


  1. Combine the flour and oil using a whisk. Whisk until smooth.
  2. Microwave for 1-1/2 minutes on high and whisk.
  3. Microwave for 45 seconds and whisk.
  4. Microwave another 45 seconds and whisk.
  5. Add to your gravy or stew to thicken one Tbsp at a time until the desired thickness is reached.



  1. Sometimes a roux is vital to a recipe, but if I am just thickening soup, for instance, I just shake up an appropriate amount of four with some water/milk/broth (whatever goes with the end product) in a jar and slowly add it while the recipient simmers gently. If it is a clear soup, I’ll use cornstarch as the thickener, or sometimes I use a mixture of flour and cornstarch, i.e. in chocolate pudding. I find especially in puddings that the combination provides the best of both worlds for the thickening agent.

    Virtual hugs,


      • I don’t use a traditional roux – just some flour and cornstarch shaken up with some of the milk from the recipe. Heat the bulk of the milk first, and then add the slurry. It thickens in a hurry, so watch carefully.

        When my husband was recovering from a transplant, his alimentary canal mucosa had been destroyed, so “gentle” was the name of the game for foods for a while! He favored puddings, so I experimented with all sorts of different ones.

        It was easy to keep a few flavor choices on hand, and to keep the sugar content much lower than anything purchased in the store. Everything seems too sweet, so this is the perfect way to control the problem.

      • Isn’t it amazing how easy it is to make our food from scratch. We do what we have to for our health and you are amazing to create a pudding for you husband to enjoy! He is a lucky man!

  2. Before I had to change my diet, I typically used butter as my fat vs oil. I also always did mine on the stove (you know me and microwaves). Many of my recipes start out with roux and build from there.

  3. Good one chef. I am lucky here as goose fat is so cheap I make Roux with ease just flour and goose fat mixed let it set freeze it bobs your uncle use it when and where. Slant on yours but I find having it solid help store for six weeks and add flavour somehow in freezing it. A French chef at Miller Howe when Tovey left taught me that way.. First time i have used it for long time but as jars of cheap goose fat is easily procured here and goose is the beef if you see what I mean I make roux often now.

    • Wow fascinating! I would never have thought of goose fat even though I can’t get it. You make me think outside the box though. I just may try bacon fat or lard next time! Thank you!!!!

    • Yes continue to microwave for 15 second intervals, stirring after each 15 seconds in addition to my post directions. But remember it will lesson the thickening power but increase the flavor.

      • As you know I’m from New Orleans. We love a darker roux. And I’m one of those whose been making roux since I was a kid, so doing it on the stovetop doesn’t intimidate me.

      • Me either but it use too. That’s what I decided to post this. If a new cook makes it this way and see’s what it does to their stews etc, then they won’t be afraid to try it on the stove. It took me years to make it and once I did I could have kicked myself because it was so easy!

  4. This is so funny…..I am assuming it is pronounced “roo”. My mom, who was french, would make what i thought was phonetically pronounced, “A-rug-oo” This is what I always called it! This meal was after Thanksgiving, you would take the carcass and boil it, then add veggies, etc. but then THICKEN the broth with corn starch (also how she taught me to make gravy). So, I am kinda laughing at myself, thinking, she must have been saying “roux” and no “arugoo”…oh my….we learn something new everyday! I will say, tho, it was delicious! I don’t cook much, but i did learn from Mom how to make gravy from drippings! (I also slay at making toast, soooooo!) 🙂

  5. Once again you’ve shown me how to do something I’ve struggled with in a quick and easy way. Thanks Diane

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