basic roux

READY IN: 6mins
Recipe by Pam in B.C.

I do not like the taste of flour that has not been properly cooked, I find it is gritty tasting. This is a two ingredient thickener for gravies and sauces. I always keep this in the freezer and just break off the amount I need. Works in any recipe that needs thickening with no risk of lumps. Please ignore the serving size, this site insists on it.


  1. Use equal amounts.
  2. Melt margarine in saucepan over medium heat.
  3. When melted add flour all at once.
  4. Cook and stir over medium heat for 5 minutes.

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