Basic Roux For White Sauce


Roux (pronounced “roo”) is one of the basic thickening agents in cooking. Used primarily for bulk up sauces and soups but you can also use this for White Sauces, great for pasta’s which is what I made.

You can add in any flavours or extra ingredients you like which makes it a really good base recipe.

It is usually equal amounts of butter and flour by weight.


40g Plain Flour

40g Butter

250ml or about 1/2 pint of milk (for a thick sauce) more if you want thinner


  1. Firstly melt the butter in a pan on a medium to high heat
  2. The sieve the flour into the pan and whisk together until you get a smooth like paste
  3. Cook for about 2 minutes to get the taste of flour away
  4. Gradually add in the milk, little at a time, whisking continuously until you get a thickened sauce with no lumps.

This is your basic white sauce recipe or you can then add your flavours:-


For mine I added, salt, pepper to taste. Then I added 40g of smoked scamorza cheese as I wanted a lovely smokey cheese sauce for my pasta dish. You can of course add in any cheese or any herbs, spices etc.


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