Use bacon or pork drippings to make a roux you’ll be using for gumbo or another dish that will have smoky elements like sausage. [2] X Research source Use butter to make a roux you’ll be using for a creamy soup, such as a chowder. This is also a good choice if you’re making a roux for macaroni and cheese. [3] X Research source Shortening makes a good roux base for lighter gratin dishes, since it doesn’t have an overwhelming flavor.
If you want a thicker, past-like roux, add an extra 1/4 cup of flour. For a thinner, more liquid roux, reduce the flour by 1/4 cup.
Some recipes call for a blond roux. In a blond roux, the roux mixture turns to a light golden color and has a mild flavor. It’s usually ready after about 8 minutes. [7] X Research source You might see a recipe that calls for a dark roux, also called a chocolate roux. It can take about 60 minutes to achieve this color. Some people find it easier to start the roux on the stove and finish cooking it an over heated to 325 degrees. [8] X Research source
