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Home » Recipes » How to Make a Roux (Easy Roux Recipe)

How to Make a Roux (Easy Roux Recipe)

by Mike Hultquist · Nov 16, 2022 · 39 Comments

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How to Make Roux - Roux Recipe

With this simple roux recipe, you will learn how to make a roux from a light blonde roux to a rich, dark chocolate brown roux to make soups, gumbos, sauces and so much more. Let's make some roux!

How to Make Roux - Roux Recipe

One of the biggest questions I get on the blog here is how to make a roux. I use a roux in many different recipes, particularly Cajun and Creole gumbo, which is one of my favorite dishes in the world, but also for making gravies, soups, and rich sauces.

The key to a great gumbo, and many other dishes, starts with a good quality gumbo roux. This post will show you how to make roux the right way.

What is a Roux?

A roux (pronounced "roo") is an equal mixture of oil or other fat like butter and flour used for making sauces and gravies, and for thickening other liquids.

It is a cooking technique that originated with French cuisine for sauces and as a thickening agent, but adopted all around the world.

A roux is made by heating equal parts of oil, butter or other fat and flour in a pan to form a paste, then stirred continually as you cook it. It will thin and darken as you cook it.

The color of the roux depends on how long it is cooked for, and on its intended purpose.

Steps for making a roux, from mixing, to a white roux, blonde roux, and dark roux.

Types of Roux

Rouxs are typically categorized by their color, which depends on the amount of cooking. It will darken as you cook, and each is used for slightly different purposes.

White Roux

A white roux retains the color of flour, and is slightly grainy in texture. It takes only 4-5 minutes to make, and has the most thickening power at this point.

White roux is a great gravy roux, but also used for making white sauces, such as béchamel sauce (roux + milk), cheese sauce or nacho cheese base, white gravy, and as a simple thickener for drippings.

It's great for making thick and cheesy macaroni and cheese!

A white roux in a pan

Blonde Roux

A blonde roux is very light brown, and takes about 10 minutes to make. As you cook the roux in the hot pan, constantly stirring, it will turn from white to blonde in color.

The pan toasting not only changes the color, but also the flavor, giving it a slightly nutty quality. It is also slightly thinner in texture, but still great as a thickener.

Blonde roux is perfect for thickening stocks, pan drippings like velouté, making smooth gravies and sauces, and thick soups.

A blonde roux in a pan

Brown Roux

A brown roux is a roux that has been cooked until it darkens to anywhere from a light brown the color of peanut butter or copper, to a darker brown similar to the color of chocolate.

It takes about 20-30 minutes to make.

Brown rouxs are not as thick as lighter rouxs, but offer a more developed flavor. It is nuttier and richer, though not as good for thickening.

It is ideal for slightly thickening soups and stews, and essential for making gumbo.

A brown roux in a pan

Dark Roux (the Best Gumbo Roux)

A dark roux is a thinner roux that takes on the color of rich, dark chocolate, or a cup of black coffee.

A dark roux can take 30-45 minutes or longer to make, and is a favorite for making rich, flavorful pots of gumbo. This is my personal favorite gumbo roux.

I love a dark, dark roux for making gumbo at home.

A chocolate colored gumbo roux in a pan

Let's talk about how to make a roux, shall we?

Roux Ingredients

  • Oil or Other Fat. I usually use a neutral oil, like peanut oil or vegetable oil. You can use other fats, like butter, lard or bacon fat
  • Flour. Use all-purpose white flour.

How to Make a Roux - the Recipe Method

Heat the oil in a large pot or pan to medium heat, then stir in the raw flour. 

Adding flour and oil to a pan to make roux

Stir constantly. The oil and flour will combine to form a liquid slurry. If you don’t keep stirring, the roux will start to burn and you’ll have to start over, so do not stop stirring.

Stirring is a must, which also helps prevent lumps.

Mixing flour and oil in a pan to make roux

You can smell when the roux burns. It’s acrid, unpleasant, a bit like burnt popcorn. If this happens, toss it and start over. It will ruin the flavor of whatever you are making.

So be careful, and don’t bring up the heat too high to hurry your roux along.

What you’re looking for is the color of the roux. It starts out the color of flour, very light, batter-like, but as it heats, it will begin to thin and brown, going from a white roux to light brown to the color of peanut butter or copper, and eventually to a rich chocolate brown, and even darker if you continue cooking it.

Cooking time can vary based on the amount of heat and other factors.

How Long Does it Take to Make a Roux?

A roux can take anywhere from 5-45 minutes, depending on the amount you are making, your desired color and amount of heat.

Personally, I take 15-20 minutes for my typical roux of 1/2 cup each oil and flour, which gives me a roux a copper or peanut butter color. The roux is great then, coaxed of outstanding flavor.

It can take around 30 minutes or longer to achieve a very dark gumbo roux.

When I make a smaller batch roux, such as 2-3 tablespoons each of oil and flour, it takes much less time.

If you continue to cook and stir longer, you'll achieve a darker chocolate color that is even richer in flavor, but a darker roux usually results in thinner sauces, gumbos and soups for most home cooks.

It doesn't thicken as much as a lighter gumbo, though it does have a more nutty flavor.

Feel free to experiment to discover which shade of roux produces the best flavors for your taste buds.

Making the roux to make Chicken Fricassee

How to Make a Roux in the Oven

You can also make a roux in the oven. Some chefs in New Orleans prefer this method, as they can make larger batches with much less effort. Even though it takes longer than traditional roux, it is much more hands off.

Some may feel making an oven roux is cheating, but who cares if it saves you time?

To make an oven roux, whisk together flour and oil in a cast iron pan or Dutch oven, then bake it at 350 degrees F for about 2-1/2 hours. Give it a good stir every 20 minutes.

Once your roux has reached your preferred color, remove it and use it as you would in any gumbo or similar recipe, such as a fricassee or etoufée.

If you make a larger batch, freeze your roux in containers and use later.

Boom! Done! You now have a roux! Now you can use it in any recipe you'd like. Making roux is easy, isn't it?

No problem at all.

What to Make with Roux?

A good roux is often the first step for many recipes, including making gumbo, soups, stews, sauces, soups, making gravy and so much more.

The heated mixture allows you to make silky smooth sauces, thicken pan drippings into gravies, and for adding flavor to many different types of soup and stew dishes.

Gumbo Zherbes in a pot, ready to serve

Recipe Tips & Notes

  • Keep Stirring the Roux. It is extremely important to keep stirring the flour so it does not stick to the bottom of the pot, where it can burn. If you burn your roux, do not use it. It will give your gumbo, soup or sauce an unpleasant acrid flavor. It is best to start over. Try using a figure eight pattern when stirring to get the entire bottom of the pot evenly, and do not use too high of heat.
  • Best Oil for Roux. Neutral oils with higher smoke points are best for roux making, to avoid burning your roux. Peanut oil is very popular, as is canola oil. You can make a roux with olive oil, but it is more likely to burn because of the lower smoke point.
  • Other Fats for Roux Making. You don't need oil to make a roux. Try it with clarified butter, which has a higher smoke point than regular butter, or use saved bacon fat, or lard. You can make roux with most fats and flour.

How to Store a Roux / Make Roux Ahead of Time

You can easily make your roux ahead of time and store it in the refrigerator or freezer. Simply make your roux as directed to the color you prefer, cool slightly, then transfer to a container and seal.

Homemade roux will last for months in the refrigerator. It will last for 1 year in the freezer.

That's it, my friends. I hope you enjoy my easy roux recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!

Gumbo Recipes to Make with a Roux

  • Cajun Chicken and Sausage Gumbo
  • Seafood Gumbo
  • Creole Chicken and Sausage Gumbo
  • Gumbo Z’Herbes – “Green Gumbo”
  • Okra Gumbo
  • Shrimp Gumbo
  • How to Make Gumbo
Potato Salad in a bowl of gumbo

Soups and Other Recipes to Make with a Roux

  • Shrimp Creole Recipe
  • Shrimp and Grits
  • Shrimp Etouffee
  • Crawfish Etouffee
  • Chicken Fricassee
  • King Ranch Casserole
  • Cajun Style Carrot Soup
Crawfish Etouffee Recipe

Sauces to Make with a Roux

  • Easy Creole Sauce
  • How to Make Beer Cheese
Dipping a chip into our Creamy Beer Cheese

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

How to Make Roux - Roux Recipe
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How to Make a Roux (Easy Roux Recipe)

With this easy roux recipe, learn how to make a roux from a light blonde roux to a rich, dark chocolate brown roux for soups, gumbos, sauces and more.
Save Recipe Saved!
Course: Main Course
Cuisine: American, French
Keyword: cajun, roux
Prep Time: 5 minutes
Cook Time: 20 minutes
Calories: 296kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
4.85 from 13 votes
Leave a Review

Ingredients

  • ½ cup peanut oil or vegetable oil
  • ½ cup flour

Instructions

  • Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir.
  • Cook for 10 minutes, constantly stirring, until the roux lightly browns to a blonde roux, or continue stirring and cooking for up to 30 minutes for a roux the color of chocolate. The roux will darken as you stir, from very light brown to copper or peanut butter brown, then then to light chocolate, then dark chocolate, then very, very dark brown.

Video

Notes

NOTE: It is extremely important to keep stirring the flour so it does not stick to the bottom of the pot, where it can burn. If you burn your roux, do not use it. It will give your gumbo, soup or sauce an unpleasant acrid flavor. It is best to start over. Try using a figure eight pattern when stirring to get the entire bottom of the pot evenly, and do not use too high of heat.
Makes about 1/2 cup of roux.

Nutrition Information

Calories: 296kcal   Carbohydrates: 12g   Protein: 2g   Fat: 27g   Saturated Fat: 5g   Sodium: 1mg   Potassium: 17mg   Fiber: 1g   Sugar: 1g   Iron: 1mg
How to Make Roux - Roux Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 11/16/22 to include new information and photos. It was originally published on 4/24/20.

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    Recipe Rating




  1. Dale Olstinske says

    January 08, 2023 at 10:10 am

    I had done a little research on Roux and discovered most definitions said equal parts by weight, not volume. This is a huge difference, it would be 2x flour by volume. Despite this, I’ve never seen one recipe which calls for this.

    Reply
    • Mike Hultquist says

      January 08, 2023 at 10:17 am

      You can add more flour if you'd like, but it works perfectly this way every time.

      Reply
  2. Bill says

    December 30, 2022 at 2:30 pm

    5 stars
    Awesome site!
    You can also make the roux dry (no oil) in the oven. 400* stirring about every 10 minutes until it looks almost like cinnamon. Then use it like a slurry.
    Test Kitchen made an episode on it.

    Reply
    • Mike Hultquist says

      December 30, 2022 at 2:58 pm

      Nice! Thanks, Bill!

      Reply
  3. Boo says

    November 22, 2022 at 9:03 pm

    5 stars
    I made the smallest amount of this recipe as I am very scared of making roux into gravy. never could make gravy, but this came out good. Only have enough for 2 generous servings, but am a bit braver. Will make a bigger batch. My hubby was nice enough to go out and buy a large container of gravy from Pop Eyes as he saw how scared I was. Wish I had my Mom's recipe, it included red wine or sometimes cognac. Read all your instructions and tips will try again.
    Thanks Mike

    Reply
    • Mike Hultquist says

      November 22, 2022 at 10:30 pm

      Hey, Boo. Glad it worked out, and happy to help you make a bigger batch in the future. I love the addition of cognac and red wine for a nice sauce.

      Reply
  4. Rhonda Blackbird says

    November 16, 2022 at 8:52 am

    Hi Mike
    Sorry to bother you but why do you use oil for your roux and not butter?

    Reply
    • Mike Hultquist says

      November 16, 2022 at 8:55 am

      Rhonda, you can use butter if you'd like, or other fats, like lard or bacon drippings/grease. Butter has a lower burning point, so you should use lower heat. Clarified butter is a great option, as it has a higher burning point.

      Reply
  5. Michael says

    November 16, 2022 at 7:35 am

    5 stars
    Try baking the dry flour in the oven. It makes perfect color for Roux without the hassles of stirring forever.
    Then add oil and heat and stir until perfect.

    Reply
    • Mike Hultquist says

      November 16, 2022 at 7:46 am

      Thanks for sharing!

      Reply
  6. Kimberly says

    July 26, 2022 at 8:34 am

    4 stars
    I’ve been making my Gumbo Roux in the microwave for over 30 years, it’s so much easier.

    Reply
    • Mike Hultquist says

      July 26, 2022 at 10:23 am

      5 stars
      Yep, I've heard of microwave roux, and have no issue with doing it that way. I've seen people complain and argue about microwave roux on Cajun and Creole recipe boards, disagreeing on the merits of it, but I say if it works, it works! You're the one eating it, so go for it.

      Reply
  7. Liz says

    May 11, 2022 at 9:49 am

    Mike,
    I’m interested in your input on how to make a roux a bit cheesy. I’ve had a dish at a restaurant called yaya. I don’t think the name meant anything, it was just what the restaurant chose. Anyway, it’s much like gumbo In that it’s mixed with rice and has the same veggies and meats but it was almost a cheese base….not quiet like Alfredo tho.
    I just wondered if you might could tell me about adding milk and/or parm cheese to this roux and at what point should I do so.

    Reply
    • Mike Hultquist says

      May 11, 2022 at 11:41 am

      Liz, you can definitely add cheese to your roux for a cheesy sauce. I actually have a few recipes that do this very thing, basically cheese sauces/soups that start with a roux. Check these out to get you going:

      Creamy Beer Cheese: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/how-to-make-creamy-beer-cheese/
      Spicy Beer Cheese Sauce: https://www.chilipeppermadness.com/chili-pepper-recipes/dips/spicy-beer-cheese-sauce/
      Beer Cheese Soup: https://www.chilipeppermadness.com/chili-pepper-recipes/soups-salads-stews/super-cheesy-beer-cheese-soup-with-chorizo/

      What you're talking about is essentially a French Mornay sauce, which is a French bechamel sauce made with flour, butter and milk, then adding cheese.

      Reply
  8. Elayne says

    February 25, 2022 at 10:17 am

    Good morning, Mike.

    You've replied that one can use other types of flour, but how will using cornstarch affect the taste of the roux? (My husband is gluten sensitive, so I usually substitute cornstarch.)
    I've used it to make a light roux for parsley sauce and it seems to work fine, but it may be different for something like your gumbo recipe.

    I would appreciate your thoughts.

    Thanks.
    Elayne

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 25, 2022 at 2:10 pm

      Hi, Elayne. I haven't used cornstarch to make a roux, but if it worked for you, I'm sure it's fine. Not sure of the flavor, though. You CAN use it in the end to thicken if you'd like. I've read that King Arthur Gluten-Free Multi-Purpose Flour works for making roux, so I would give that a try.

      Reply
  9. Sherry says

    January 20, 2022 at 5:33 pm

    5 stars
    Love this recipe! So flavorful and easy!!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 21, 2022 at 6:58 am

      Thanks, Sherry!

      Reply
  10. Kofi Tarharka says

    November 27, 2021 at 9:32 pm

    Hello, My Aunt gumbo is allways dark. So, can I make a dark roux that is thick, but not burnt, for the gumbo or thin?

    Thanks,

    Kofi

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 28, 2021 at 8:37 am

      Kofi, yes, you don't have to cook the roux as long. Just cook it until you get a color you are happy with. I love making gumbo with a lighter roux. Great flavor, and it also results in a thicker gumbo. Enjoy!

      Reply
  11. Javier G says

    November 03, 2021 at 3:08 pm

    Can I use olive oil and almond flour or other types of flour?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 03, 2021 at 9:35 pm

      Javier, olive oil for sure. I've done this. Also, yes with other types of flour, but each reacts differently, depending on what it's made from.

      Reply
  12. Alex says

    August 27, 2021 at 10:08 am

    4 stars
    What is it if my roux feels sandy in the hands, like the flour crumbs?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 27, 2021 at 1:50 pm

      5 stars
      Alex, you probably need more oil, as it sounds like it dried out.

      Reply
  13. Kolasa, Robert Joseph says

    July 19, 2021 at 9:59 am

    Have not tried this with the peanut oil yet. But what happened to good old butter and flour?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 19, 2021 at 10:51 am

      You can definitely use butter and flour. Any fat will do, really, including oil, bacon fat, butter, margarine, etc. Some cooks prefer butter, though it can burn more easily.

      Reply
  14. Ron Lujan says

    February 22, 2021 at 6:17 pm

    5 stars
    I usually make a roux to add to my chicken molé, but it always seems to have a weird taste and sometimes smell. So I finally decided to go online and look up roux recipes. I wanted to know if I was doing something wrong. Wouldn't you know, I wasn't cooking it long enough and I had too much heat going. I went ahead and followed your instructions on making it like a peanut butter color for darker sauces, and "Wow" big difference. Thanks again.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 23, 2021 at 6:45 am

      Great to hear, Ron. Yeah, too much heat and the roux can get bitter. Glad I could help!

      Reply
  15. Philip Giglio says

    February 06, 2021 at 5:40 pm

    I have an old family recipe for oyster dressing...if you don't burn the roux the flavor just isn't there.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 07, 2021 at 7:55 am

      Interesting! I'd love to try it!

      Reply
  16. Mikie says

    April 27, 2020 at 5:14 pm

    5 stars
    My go to Roux recipe for Gumbo has been: Bacon grease from one pack of bacon and equivalent amount of flower (about 1/4 c). With the small amount, I cook on low heat (gas stove) which is more relaxed. You don't have to stir as constantly. After about a minute or so, the center over the heat will start to darken. That is when it is time to stir. Every time you stir it gets a little darker. Usually it is a chocolate milk color after about 6-8 minutes.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 27, 2020 at 5:24 pm

      Excellent, Mikie. Sounds like a wonderful roux.

      Reply
  17. M L Alvarez says

    April 26, 2020 at 10:36 pm

    Pls publish some recipes that require a Roux. Thanks in advance!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 27, 2020 at 7:02 am

      I have a number of links in the post to recipes that require a roux. I hope you find them helpful!

      Reply
  18. Wong sook cheng says

    April 26, 2020 at 1:11 am

    5 stars
    I FIND THE SAUCES VERY INTERESTING

    Reply
  19. Todd S says

    April 24, 2020 at 1:05 pm

    Ok. How can you tell how much roux is needed for a dish??

    Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 24, 2020 at 2:43 pm

      Todd, it is mostly called for in a recipe. I use 1/2 cup oil and flour each for a large pot, though you can use more. For smaller batches of sauces, a 1-3 tablespoons of each is usually just right.

      Reply
  20. https://www.massagevacaville.com says

    April 24, 2020 at 7:05 am

    5 stars
    Wow! Thanks for sharing this. Keep it up

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 24, 2020 at 7:31 am

      Thanks!

      Reply

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.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd, .site .entry-content .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd, .wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd, .site .entry-content .wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd{margin-bottom:5px;}.wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns_3b7d24-dd .kt-button{font-weight:normal;font-style:normal;text-transform:capitalize;}.kt-btns_3b7d24-dd .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button{color:#ffffff;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:focus{background:#ffffff;}.kt-btns_3b7d24-dd .kt-btn-wrap-1{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:focus{background:#ffffff;}
Mexican
Cajun
.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9, .site .entry-content .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9, .wp-block-kadence-advancedbtn.kb-btns_a4972e-b9, .site .entry-content .wp-block-kadence-advancedbtn.kb-btns_a4972e-b9{margin-bottom:5px;}.wp-block-kadence-advancedbtn.kb-btns_a4972e-b9{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns_a4972e-b9 .kt-button{font-weight:normal;font-style:normal;text-transform:capitalize;}.kt-btns_a4972e-b9 .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:focus{background:#ffffff;}.kt-btns_a4972e-b9 .kt-btn-wrap-1{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:focus{background:#ffffff;}
Sauces
Seasonings
#kt-layout-id_c817fe-68 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_c817fe-68 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_c817fe-68 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-left:15px;padding-right:15px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_c817fe-68{background-color:#57585b;}#kt-layout-id_c817fe-68 > .kt-row-layout-overlay{opacity:0.30;}#kt-layout-id_c817fe-68 ,#kt-layout-id_c817fe-68 h1,#kt-layout-id_c817fe-68 h3,#kt-layout-id_c817fe-68 h3,#kt-layout-id_c817fe-68 h4,#kt-layout-id_c817fe-68 h5,#kt-layout-id_c817fe-68 h6{color:#ffffff;}@media all and (max-width: 1024px){#kt-layout-id_c817fe-68 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_c817fe-68 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_3f2e79-28 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_3f2e79-28 > .kt-inside-inner-col,.kadence-column_3f2e79-28 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_3f2e79-28 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_3f2e79-28{position:relative;}
.wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed, .wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed[data-kb-block="kb-adv-heading_359b98-ed"]{margin-top:0px;margin-bottom:0px;text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed mark, .wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed[data-kb-block="kb-adv-heading_359b98-ed"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

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#kt-layout-id_020f15-6d > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_020f15-6d > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_020f15-6d > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_020f15-6d > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_020f15-6d > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_020f15-6d > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}#kt-layout-id_020f15-6d img { margin-bottom: 0px;}
.kadence-column_e21dd5-10 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_e21dd5-10 > .kt-inside-inner-col,.kadence-column_e21dd5-10 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_e21dd5-10 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_e21dd5-10{position:relative;}
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.wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441, .wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441[data-kb-block="kb-adv-heading_2c0928-441"]{margin-top:0px;text-align:center;font-size:16px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441 mark, .wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441[data-kb-block="kb-adv-heading_2c0928-441"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

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#kt-layout-id_ae75be-09 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_ae75be-09 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_ae75be-09 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_ae75be-09 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}#kt-layout-id_ae75be-09 img { margin-bottom: 0px;}
.kadence-column_ee6fa5-e5 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col,.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_ee6fa5-e5{position:relative;}
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.wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad, .wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad[data-kb-block="kb-adv-heading_35b1a9-ad"]{margin-top:0px;text-align:center;font-size:16px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad mark, .wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad[data-kb-block="kb-adv-heading_35b1a9-ad"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

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#kt-layout-id_886631-20 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_886631-20 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_886631-20 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}#kt-layout-id_886631-20 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_886631-20 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_886631-20 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_975555-9f > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_975555-9f > .kt-inside-inner-col,.kadence-column_975555-9f > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_975555-9f > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_975555-9f{position:relative;}
.wp-block-kadence-advancedheading.kt-adv-heading_534668-ac, .wp-block-kadence-advancedheading.kt-adv-heading_534668-ac[data-kb-block="kb-adv-heading_534668-ac"]{text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_534668-ac mark, .wp-block-kadence-advancedheading.kt-adv-heading_534668-ac[data-kb-block="kb-adv-heading_534668-ac"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

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