White roux
Cooked briefly, pale beige, and best when you want maximum thickening with a gentle flavor.
Best thickening power. Ideal for béchamel, cheese sauces, creamy soups, and croquettes.
1x thickening adjustment
Roux Calculator
Enter your liquid amount, pick a use or texture, and get the flour and fat needed for white, blond, brown, or dark roux.
ml
Liquid unit
Use preset
Thickness
Preset activeRoux color
Results
Flour
24
g
3 tbsp approx.
Fat
24
g
1.5 tbsp approx.
Total roux
47
g
Equal parts flour and fat by weight
How this result was calculated
For 500 ml, this calculator starts from 11.25 g flour per cup for a Medium texture, then applies a 1x adjustment for white roux.
Flavor vs thickening
Best thickening power. Ideal for béchamel, cheese sauces, creamy soups, and croquettes.
What Is a Roux?
A roux is a cooked mixture of flour and fat in equal parts by weight. It is one of the main building blocks for classic sauces, soups, gravies, and many Cajun and Creole dishes. As the roux cooks longer, it becomes darker, more aromatic, and less effective at thickening.
How This Roux Formula Works
This calculator starts with classical flour-per-cup thickness targets for the amount of liquid you want to thicken, then matches that flour with the same weight of fat. White and blond roux use the base amount, brown roux uses a conservative 1.25x adjustment, and dark roux uses a 1.5x adjustment to reflect lower thickening power.
Types of Roux
Blond roux
Light golden roux with a lightly toasted aroma and a balanced mix of flavor and thickening.
Still thickens well while adding a slightly nutty taste. Good for velouté, light gravies, and chowders.
1x thickening adjustment
Brown roux
A deeper toasted roux with a richer flavor that thickens less than white or blond roux.
More savory flavor, a bit less thickening. Useful for darker gravies and Cajun-inspired sauces.
1.25x thickening adjustment
Dark roux
Very dark roux with pronounced roasted flavor and the lowest thickening power in this calculator.
Biggest flavor payoff and least thickening. Best for gumbo, étouffée, and deeply toasted sauces.
1.5x thickening adjustment
Quick Roux Table
Reference values for white roux. Brown and dark roux need a bit more flour and fat.
| Liquid amount | Light | Medium | Thick | Very thick |
|---|---|---|---|---|
| 1 cup (237 ml) | 8 g + 8 g | 11 g + 11 g | 15 g + 15 g | 23 g + 23 g |
| 2 cups (474 ml) | 15 g + 15 g | 23 g + 23 g | 30 g + 30 g | 45 g + 45 g |
| 500 ml | 16 g + 16 g | 24 g + 24 g | 32 g + 32 g | 47 g + 47 g |
| 1 liter | 32 g + 32 g | 47 g + 47 g | 63 g + 63 g | 95 g + 95 g |
Brown roux uses about 1.25x the base amount in this calculator. Dark roux uses about 1.5x the base amount.
Common Roux Uses
Velouté or soup
Use for light soups, chowders, velouté, and sauces that should coat lightly.
Default texture: Light
Recommended with: white roux, blond roux.
Béchamel or cheese sauce
A classic medium roux for lasagna, macaroni and cheese, gratins, and creamy sauces.
Default texture: Medium
Recommended with: white roux.
Gravy
A thicker starting point for pan gravy, roast sauces, and richer savory sauces.
Default texture: Thick
Recommended with: blond roux, brown roux.
Gumbo or étouffée
A toasted Cajun and Creole style preset with more flavor and a bit less thickening power.
Default texture: Medium
Recommended with: brown roux, dark roux.
Croquettes
A very thick base for croquettes, fritters, and fillings that need to set firmly.
Default texture: Very thick
Recommended with: white roux.
How to Make Roux
Use the calculator first, then cook the flour and fat together before adding liquid gradually.
- 1
Measure the flour and fat
Use the calculator result to measure equal weights of flour and fat for the amount of liquid you plan to thicken.
- 2
Cook to the color you want
Stir the flour and fat over medium to medium-low heat until the roux reaches white, blond, brown, or dark color.
- 3
Add liquid gradually
Add warm or room-temperature liquid in small additions while whisking to keep the sauce smooth.
- 4
Simmer until smooth
Let the sauce simmer gently so the starch fully hydrates and the raw flour taste disappears.
Tips for Better Roux
- Do not rush dark roux. Lower heat gives you better flavor control and lowers the risk of burning it.
- Whisk liquid in gradually instead of all at once to reduce lumps.
- White roux and blond roux are usually best for béchamel and creamy sauces because they keep more thickening power.
- If a roux smells bitter or looks scorched, start over. Burnt roux will make the whole sauce taste harsh.
Roux Calculator FAQ
How much roux do I need for 1 cup of liquid?
For 1 cup of liquid, this calculator uses about 8 g flour plus 8 g fat for a light texture, 11 g plus 11 g for medium, 15 g plus 15 g for thick, and 23 g plus 23 g for very thick white roux.
Is roux equal parts flour and butter?
Roux is traditionally equal parts flour and fat by weight, not by volume. Butter is common, but oil, lard, schmaltz, and other fats can also work.
What roux is best for béchamel vs gumbo?
White roux is usually best for béchamel because it thickens efficiently and stays mild. Gumbo often uses brown or dark roux for deeper roasted flavor, even though it thickens less.
Why does dark roux thicken less?
Longer cooking darkens the flour and develops flavor, but it also reduces the starch thickening strength. That is why darker roux usually needs more flour and fat for the same amount of liquid.