Xanthan Gum Free Herb Roux

Total time15 min

Prep time5 min

Cook time10 min

A classic roux is one of those foundational kitchen skills that unlocks a whole world of sauces, and this herb-scented version is a genuinely beautiful place to start. Butter and flour cook together low and slow until the mixture turns a pale, nutty straw color — that careful two-to-three minute cook-off is what gives the finished sauce its depth without any raw flour taste. Many commercial thickeners and sauce mixes sneak in additives you'd rather avoid, so building your own from scratch puts you completely in control of every ingredient. Fresh thyme folded in off the heat adds a subtle, aromatic lift that makes this feel far more special than the sum of its parts. From here, a splash of warm milk turns it into a silky béchamel, or warm broth transforms it into a velouté — the technique is the same either way. The make-ahead tip is a genuine lifesaver: portion it into tablespoon-sized freezer blocks and you're minutes away from a smooth, glossy sauce on any weeknight. Stir in the fresh parsley just before serving and the whole thing tastes like it came out of a proper French kitchen.

About Fig

Fig 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
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
See all
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!