The Ferguson Recipes
| Roux 🌄 💤 ⏰ |
| Royal Icing 1 💤 ⏳ |
| Royal Icing 2 💤 ⏳ |
| Royal Icing 3 🌄 💤 ⏳ |
| Rubio's Salsa 💤 ⏳ |
| Rubio's Shrimp Quesadillas 💤 ⏳ |
| Rubio's White Sauce 💤 ⏳ |
| Rum Cake 💤 ⏳ |
| Russian Tea 💤 ⏳ |
| Ryan's Pie 💤 ⏳ |
| Saint Paul's Rice Casserole 💤 ⏳ |
| Salad With Bread 🌄 💤 ⏳ |
| Salsa Chicken With Guacamole 💤 ⏳ |
| Salsa Fresh 💤 ⏳ |
| Santa Fe Chicken 💤 ⏳ |
| Santa Fe Corn Pudding 💤 ⏳ |
| Santa Fe Crunch 💤 ⏳ |
| Santa Fe French Toast 💤 ⏳ |
| Sausage And White Bean Cassoulet 💤 ⏳ |
| Sausage Gravy 🌄 💤 ⏳ |
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(Serving suggestion only*)
(Serving suggestion only*)
Ingredients
1/2 cup butter
1/2 cup flour
1/2 cup flour
Directions
In a medium sauce pot, melt butter over medium heat.
Whisk flour into butter to create a roux.
Cook for 8-10 minutes on low heat, time depending upon the color roux you need. (See below)
You want it to have a consistency of very wet sand.
Keeps in the fridge as long as butter.
Whisk flour into butter to create a roux.
Cook for 8-10 minutes on low heat, time depending upon the color roux you need. (See below)
You want it to have a consistency of very wet sand.
Keeps in the fridge as long as butter.
Roux Colors
White roux is the lightest color of roux, created by cooking butter and flour for a short time until the raw flour taste is gone.
Blond roux is cooked in between white and brown, resulting in a light golden color.
Brown roux is created by cooking the butter and flour for a longer time, until it reaches a deep brown color.
Click to Start Gallery*
Master the foundation of French cuisine with this essential Roux recipe - the perfect thickening agent for sauces and gravies. Equal parts butter and flour, cooked slowly to develop flavor, create a versatile base that transforms thin liquids into silky, rich sauces. Make a batch to keep refrigerated, ready to elevate soups, stews, and gravies whenever needed. The key to restaurant-quality dishes starts with this simple yet crucial technique.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
Servings
Makes 1 cup, enough to thicken 4-6 cups of sauce.
Nutrition Facts
Nutrition Per Serving (2 tablespoons) - Calories: 210; Total Fat: 18g (Saturated Fat: 11g); Cholesterol: 50mg; Sodium: 160mg; Total Carbohydrates: 12g (Dietary Fiber: 0g, Sugars: 0g); Protein: 2g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Used to thicken all sauces and gravies
🧑🍳 The Cook:
Carol Jancsi
🔑 Keywords:
roux,
sauce
🗂️ Categories: 🍶 Sauces & Dips
📚 Cookbooks: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Roux was added on April 05, 2012 and last updated on May 16, 2025.
🗂️ Categories: 🍶 Sauces & Dips
📚 Cookbooks: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Roux was added on April 05, 2012 and last updated on May 16, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
🔥 What's New?
05/16/25:
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05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
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05/14/25: Onion Rings
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05/11/25: Restaurant Style Hashbrowns
05/16/25: Espagnole Sauce
05/16/25: Velouté Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Béchamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/12/25: Pan Roasted Potatoes
05/12/25: Martha Stewart's One Pot Pasta
05/12/25: Pancetta Asparagus Sauté with Citrus
05/12/25: Everything But The Kitchen Sink Cookies
05/12/25: Easy Banana Bread
05/12/25: Pasta Carbonara
05/12/25: Jacques Pépin's Pork & Beans with Rice
05/11/25: Restaurant Style Hashbrowns
🛠️ What's Changed?
05/16/25:
Make Ahead Blender Hollandaise
05/16/25: Hollandaise Sauce
05/16/25: Espagnole Sauce
05/16/25: Roux
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Classic French Mirepoix
05/16/25: White Chocolate Macadamia Nut Chippers
05/16/25: Velouté Sauce
05/16/25: Béchamel Sauce
05/16/25: Beoreg
05/15/25: Ham Loaf
05/15/25: Basic Slow Cooker Turkey Breast
05/15/25: Cocktail Meatballs
05/15/25: Joe's Special
05/15/25: Make A Boxed Cake Mix Taste Like Bakery Cake
05/15/25: 5 Crockpot Chicken Ideas
05/15/25: 12 Tasty Substitutions When Cutting Carbs
05/15/25: Dill Sauce From Carl Ferguson Jr.
05/16/25: Hollandaise Sauce
05/16/25: Espagnole Sauce
05/16/25: Roux
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: Classic French Mirepoix
05/16/25: White Chocolate Macadamia Nut Chippers
05/16/25: Velouté Sauce
05/16/25: Béchamel Sauce
05/16/25: Beoreg
05/15/25: Ham Loaf
05/15/25: Basic Slow Cooker Turkey Breast
05/15/25: Cocktail Meatballs
05/15/25: Joe's Special
05/15/25: Make A Boxed Cake Mix Taste Like Bakery Cake
05/15/25: 5 Crockpot Chicken Ideas
05/15/25: 12 Tasty Substitutions When Cutting Carbs
05/15/25: Dill Sauce From Carl Ferguson Jr.
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