• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Living Well Kitchen logo

  • Home
  • About
    • Meet Meme
    • Contact
    • Privacy Policy
  • Recipes
    • Breakfast
    • Appetizer & Snacks
      • Snacks
    • Main Dish
      • Vegetarian
      • Seafood
      • Meat
      • Poultry
      • Pork
    • Specific Recipes
      • Vegetarian
        • Vegan
      • Kid Friendly
      • Gluten Free
      • Dairy Free
      • Nut Free
      • Egg Free
      • Soy Free
    • Sides
      • Vegetables
      • Beans
      • Grains
      • Potatoes
      • Bread
      • Sauce
    • Salad
    • Soup
    • Drinks
    • Dessert
    • Slow Cooker
    • Instant Pot
    • Season
      • Winter
      • Spring
      • Summer
      • Fall
  • Videos
    • Recipes
    • Bloopers
  • Easy Meals
  • Quiz
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Easy Meals
  • Breakfast
  • Main Dish
  • Dessert
  • Slow Cooker
  • Videos
  • Intuitive Eating
  • Quiz
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Recipes » Special Diet » Dairy Free

    Instant Roux

    Published: Apr 21, 2014 · Updated: Mar 7, 2017 · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe Print Recipe

    Instant Roux saves a lot of time and can help cut back on the amount of fat used in recipes

    Instant Roux from Living Well Kitchen.

    First you make a roux

    That's the beginning sentence of the directions you'll see in many southern {especially Louisiana or Creole} recipes.

    What's a roux? A roux is a mixture of flour and fat {usually oil, bacon grease, or butter} that is used to thicken a sauce or soup/stew and add flavor. A roux is typically made by stirring flour into the heated fat.

    To make gumbo, shrimp creole, or crawfish etouffee, you'll need to make a roux.

    And while they aren't that complicated, they can be tedious and time-consuming. They require patience - patience that I don't typically have.

    Having to make a roux can be a major deterrent when you want to make a recipe. If you've ever burned a roux, you know what I'm talking about. If you haven't then lucky you.

    [Tweet "Instant Roux saves a lot of time and can help cut back on the amount of fat used in recipes"]

    Instant Roux from Living Well Kitchen

    My grandmother, Nan, is my go-to source for recipe & food ideas, inspiration, etc. Who needs Google when you have a Nan like I do!?

    She also gives me all my favorite cooking related things. Gadgets, utensils, baking dishes, cookbooks, everything you can think of that I love in my kitchen was most likely given to me by Nan or was recommended by Nan.

    One of the most used items in my kitchen is my cast iron skillet. Truth be told, I actually bought the skillet a year or so ago for another Recipe ReDux recipe, but Nan has given me one of her old cast iron grill pans. In the world of cast iron cookware, you want a hand-me-down because it means it is likely well seasoned and will make your meals extra yummy & full of flavor.

    Either way, this month's Recipe ReDux is for Treasured Cookware: share a story of classic cookware - and a healthy recipe to go with it.

    I was at Nan's house this weekend for Easter and we were discussing the cookbook we are creating together. We were talking about roux and the like, and she showed me this jarred instant roux that she had.

    Basically, it was just seasoned and cooked flour. This might sound silly or pointless but if you've ever spent 30 minutes constantly whisking your roux to a golden brown color and then walked away for 16 seconds only to have it burn {and consequently have to start all over}, you will understand the beauty that is Instant Roux.

    There are store-bought options for roux and instant roux, but why buy it when you can make it and control the ingredients as well as cut costs? I checked those ingredients in a well-known brand and the ingredients include: enriched flour, hydrolyzed soy protein, caramel color, silicon dioxide, salt, spices, garlic.

    Um... no thanks.

    I'll just take flour and spices, thankyouverymuch.

    Instant Roux from Living Well Kitchen

    So, I made my own Instant Roux using whole wheat pastry flour, salt, and some spices. It was incredibly simple, but like making a roux, you'll need to stand by your skillet and stir constantly.

    The beauty is that you only have to do it once to get enough Instant Roux for multiple uses. I keep the Instant Roux in the refrigerator in a glass jar and it keeps for quite a while.

    I know I know, you're upset that I used whole wheat flour. But I was trying to make it a little healthier and I didn't have all-purpose in my fridge this morning.

    Whole wheat pastry flour has a higher percentage of starch so it is good for making a roux. I have used regular whole wheat wheat and had good results as well.

    You really don't notice much of a difference in a big ole' batch of gumbo. Now, I haven't done a side-by-side comparison of a gumbo using whole wheat Instant Roux vs. all purpose Instant Roux. So if you'd like to, be my guest. But until then, I plan on using this whole wheat version.

    Another nice thing about the Instant Roux is that you won't need to use as much fat when making your sauces. To use in a recipe, you'll just mix equal parts Instant Roux with water and add to the cooked veggies. For example, when making gumbo, add butter or other fat and saute veggies. Then stir in the Instant Roux. Slowly incorporate additional liquid as needed.

    I realize that very traditional cooks will disagree with me, but I was born in '87 not '37 and believe that there is a way to make things taste just as delicious but are a little easier on the heart/intestines/waistline/etc 😉

    Instant Roux from Living Well Kitchen

    Remember to stand by your skillet and whisk or stir this constantly. When using the cast iron skillet, I recommend a wooden spoon because I didn't want to scrape the skillet using a wire whisk. If you use a Dutch oven, you can probably use either. As for size, the bigger the skillet or Dutch oven the better so flour doesn't get pushed out of the pan. For an 8-inch skillet, you don't want to use more than one cup.

    This takes about 25 minutes but it's worth every second.

    Note: I've seen and heard of people baking their flour in the oven but I can't vouch for that as I have never done it. Let me know if you do and maybe I'll test it out...

    Instant Roux from Living Well Kitchen #RecipeReDux

    Instant Roux

    Instant Roux saves a lot of time and can help cut back on the amount of fat used in recipes
    5 from 1 vote
    Print Rate
    Prep Time: 1 minute
    Cook Time: 35 minutes
    Total Time: 36 minutes
    Servings: 16
    Author: Meme

    Ingredients

    • 1 cup whole wheat flour {use white whole wheat or whole wheat pastry}
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon white pepper {or black}

    Instructions

    • Add flour to a cast iron skillet or Dutch oven. Turn the heat to medium/medium-low and stir constantly until it turns a golden brown color, should take about 25-35 minutes.
    • Stir in salt, garlic powder, paprika, cayenne pepper, and white pepper. Remove from heat and transfer to waxed paper or parchment paper to cool. Once completely cool, transfer to glass jars.

    Notes

    *To use:
    Add equal parts Instant Roux to cold water and stir well. Stir into dish to add flavor and thicken.
    *Makes 1 cup.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    Looking for another favorite recipe using a cast iron skillet? Look no further than this fabulous Fried Corn Recipe inspired by my other grandmother 🙂

    Meme

    Be sure you check out these other recipes from the Recipe ReDux:

    An InLinkz Link-up


    « Salmon Asparagus Bundles
    No Bake Cocoa Banana Bars »
    • Yummly
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Deanna Segrave-Daly (@tspbasil) says

      April 23, 2014 at 6:20 am

      Oh I love everything about this (and need to hear more about this cookbook you're doing with your Nan!) Some of my very favorite foods that you listed - gumbo, etouffee, etc - of course need that roux. Never thought to have some made-ahead!

      Reply
      • Meme says

        April 23, 2014 at 9:07 pm

        Thanks Deanna!! I'll have to do a post on my Dad's amazing gumbo and some other southern dishes using roux for you 🙂

        Reply
    2. Glenda @ Healthy Stories says

      April 24, 2014 at 1:11 am

      I've never heard of instant roux before. What a great idea to make your own. I'll have to give this one a go.

      Reply
    3. Nina @ Whats for eats says

      April 25, 2014 at 8:07 pm

      How funny that you have posted a recipe for instant roux! I was just reading up on what makes an authentic gumbo on a website for a New Orleans food joint called Po' Boy Quarter here in Australia (I am not sure how authentic Po' Boy's food is as I haven't been to New Orleans to compare - but I think it is delicious!) I have only made roux when making cheese sauce for my lasagne - I didn't realise you could make it in advance and keep it on hand.

      Reply
    4. MsGigi says

      January 15, 2016 at 4:23 pm

      Does this instant roux give you a dark chocolate roux, Please let me know.
      Thanks

      Reply
      • Meme says

        January 17, 2016 at 3:56 pm

        I would say that you'd probably want to cook it a little longer in the fat when you are making your dish. It's more of a light brown rue. Hope that helps!

        Reply
    5. YoNea Cummings says

      September 17, 2020 at 8:36 pm

      5 stars
      This is also called a dry roux and as with wet rouxs you can bake it till it’s the color you want.. So bake it to dark chocolate stirring every 15-20 minutes so it won’t burn.. This is definitely better than having an oily gumbo or whatever.. Thanks for sharing !

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!

    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme -- a thirty-something girl from Alabama living in San Diego! Join me as I prove that living a guilt-free, healthy lifestyle can be budget friendly, delicious & fun!
    Read More

    Let's Connect

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Most Popular

    pork tenderloin with gravy, mashed potatoes, and green beans on white plate with yellow and white striped napkin

    Crock Pot Pork Tenderloin

    jar of chocolate sauce with a spoon in it. empty small glass ice cream cups with a bowl of cherries on a wicker table

    Easy Chocolate Sauce

    Protein Pancakes from Living Well Kitchen

    protein pancakes

    white plate with a slice of zucchini lasagna

    Zucchini Lasagna

    spatula holding a microwave cookie

    Microwave Oatmeal Cookie

    stack of almond butter banana cookies with one cookie facing the front on wooden cutting board with a glass of milk, banana, oats, vanilla extract, and almond butter container

    Almond Butter Banana Cookies

    Gluten free Crab Cakes from Living Well Kitchen @memeinge

    Gluten free Crab Cakes

    chicken salad and a ritz cracker in a glass bowl on white table with green napkin

    No Mayo Chicken Salad

    Intuitive Eating

    brunette female holding a heart shaped pizza in a Parisian cafe

    Why Emotional Eating Isn't Bad

    hand holding an apple in front of apple trees

    Should I Eat Conventional or Organic Produce?

    havanese dog standing on arm of cream chair with a quilt in chair

    Intuitive Eating and Weight Loss

    brunette female sitting in a blanket in Versaille garden smiling and holding a container of container of food she is about to be eating

    What is Intuitive Eating

    Easy Meals

    Curry Avocado Chicken Salad from Living Well Kitchen

    Curry Avocado Chicken Salad

    Mozzarella Chicken and Tomatoes from Living Well Kitchen

    Mozzarella Chicken and Tomatoes

    green napkin with spoons, two white bowls with pumpkin chili topped with cheese and green onions, blue pot of chili with orange spoon

    Pumpkin Chili

    breakfast burger on yellow napkin, avocado, tea, salsa, egg carton, veggie burger wrapper

    California Breakfast Burger

    Salads

    white countertop with clear bowl of miso dressing with a silver spoon next to a container of miso paste and a microplane with fresh ginger

    Miso Dressing

    white and black napkin with plate of pita chips, celery, and red bell peppers, and a bowl of chicken salad with pita chip in bowl

    Hummus Chicken Salad

    fresh strawberries on white counter with glass container of strawberry dressing, jar of balsamic vinegar

    Strawberry Salad Dressing

    bowl of Buffalo Chicken Salad, blue cheese, wing sauce, celery, cilantro

    Buffalo Chicken Salad

    As Seen On:

    As Seen On

    In Season

    bowl of ginger beef soup on a gold and white napkin with garlic, limes, and ginger

    Ginger Beef Soup

    Avocado Deviled Eggs

    rectangle serving dish with crawfish dip on a square plate with sliced orange bell peppers and pita chips with a green napkin

    Crawfish Dip

    salmon fillets covered in pesto in a white baking dish on wooden table

    Pesto Salmon

    Footer

    Living Well Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    • Home
    • About
    • Privacy Policy
    • Recipes

    Copyright © 2022

    We use cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT