A roux (pronounced “roo”) is essentially an equal mixture of oil or other fat and flour that is stirred and cooked slowly, continually, in a pot until browned. It is used as a thickening agent and flavor builder for making gravy, casseroles, soups and sauces, as well as gumbo, a hugely popular dish from Louisiana. Roux is the base of most Cajun dishes. A Blonde Butter Roux is typically used when making bechamel sauce, mornay sauce, thickening a milk or cream gravy, or looking to add body to soups.

Like other roux’s, a Blonde Butter Roux has two ingredients – butter and flour. Unlike your traditional gumbo roux, you only cook this until it is a golden yellow color. This should take less than 10 minutes from start to finish.

Looking For Other “Flippin” Amazing Recipes?

Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!

Show Us Some “Flippin” Love

If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.