Seeds Free Herb Roux
Butter and flour come together in this classic roux, cooked low and slow until it reaches that pale, faintly nutty straw color that signals it's ready to do its job. It's the kind of foundational technique that unlocks a whole world of silky sauces — think béchamel, velouté, or any creamy pan sauce you've been wanting to master. Optional fresh thyme and parsley add a gentle herbal lift without complicating the process, and every single ingredient here is naturally free from seeds and seed-derived oils. That matters more than you might think, since many store-bought sauce mixes and seasoning blends sneak in sesame, poppy, or other seeds in ways that aren't always obvious on the label. This recipe keeps things clean and straightforward: just butter, flour, salt, and fresh herbs if you have them. Make it fresh and use it right away, or portion it into tablespoon-sized freezer blocks so you always have a safe, reliable base on hand for weeknight cooking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- ¼ tsp fine sea salt
- 1 tsp fresh thyme leaves (optional)
- 1 tsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Melt the butter in a small heavy-bottomed saucepan over medium-low heat until fully melted and just beginning to foam, about 1 minute. Do not let it brown.
- 2
Add the flour all at once and stir immediately with a wooden spoon or silicone spatula, working the mixture into a smooth paste. Continue stirring constantly for 2–3 minutes, until the roux smells faintly nutty and turns a pale straw color — it should pull away from the sides of the pan slightly and look dry on the surface.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!