How to Make A Roux: Sauce and Gravy 101

Roux is a basic part of sauces and gravy. It’s what makes the gravy thick and not just all liquid. It’s not hard to make but it takes time to master. There are different varieties of roux, from basic to dark brown. This all has to do with cooking time. This is a basic recipe to be used as a base for gravies and sauces. I made a version of the sausage gravy last night for chicken fried steak. Much better than the powdered packet stuff.

Basic roux equal parts fat and flour. Butter tastes the best to me but can use lard, Crisco.
¼ butter, ¼ c flour is the standard and what I use for gravy. Place the butter in a pan over low heat. Melt. Add the flour, whisking to make a smooth paste. Whisk all the time. Let cook for 5 minutes as you whisk. It will look like a paste. It’s cooked once there’s a toasty smell. You need to cook the flour a bit so it doesn’t taste like raw flour.
Once the basic roux is made, add liquid. Start with ½ cup and whisk in. Add more until desired consistency. This is the basis for white sauce, cheese sauces, and gravies.

For a white sauce add milk or cream. Bring to just under a boil. DO NOT BOIL THE MILK. Simmer until thick.
For cheese sauce add grated cheese to the white sauce. A white cheese such as fontina or parmesan makes a béchamel. Add a bit of nutmeg for extra flavor.
For sausage/biscuit gravy add milk, salt, pepper, paprika. Add browned breakfast sausage if desired. If using sausage, brown the sausage first and use the fat from the sausage as the fat for your gravy instead of butter. It’ll give the gravy a better flavor.
For turkey/chicken/beef gravy- it’s best to use the drippings from the pan. Gather up the drippings and measure them. Add an equal amount of flour for the roux. This is very important to the gravy. Whisk well to remove lumps. Add the liquid which will be stock or broth. The liquid is always proportionate to the roux. Whisk well to remove lumps. Season. Bring to a boil. Simmer for 5 minutes, whisking all the while. If you do not have pan drippings, use butter. Pan drippings have more flavor though.