Mastering the Roux Ratio
A roux isn't a recipe; it is a tool. Once you understand the weight-based relationship between the fat and the flour, you stop needing to guess how much thickener your pan requires.
Consistency is in the fat.
Use a heavy-bottomed pan to prevent hot spots. Whisk constantly once the flour hits the fat to avoid scorching.
- Heavy-bottomed saucepan
- Whisk
- Digital kitchen scale
What goes in.
- 1 ozfat (butter, lard, or neutral oil)
- 1 ozall-purpose flour
Cooking out the starch
You must cook the flour in the fat until the smell shifts from raw grain to something toasted. If you stop too early, your finished sauce will have a chalky texture.
The method.
Melt the fat
Heat your fat over medium-low heat until it is fully liquefied and bubbling slightly.
Incorporate flour
Add the flour all at once. Whisk immediately to combine until you have a smooth, thick paste.
Control the color
For a white roux, cook for 2 minutes until it smells like shortbread. For blond, wait for a pale gold hue. For brown, keep whisking over medium heat until the color of peanut butter.
Incorporate liquid
Add cold or room temperature liquid slowly while whisking vigorously to avoid clumping.
Other turns to take.
White Roux
Cooked just long enough to remove the raw flour taste, used for bechamel.
Dark Roux
Cooked to a deep brown; it provides massive depth of flavor but has less thickening power than a white roux.
When it doesn't go to plan.
Always use a scale. Measuring flour by volume is too inconsistent for a proper roux.
Use cold liquid when adding to a hot roux to reduce the risk of lumps forming.
If you see dark specks, you have burned the flour; discard it and start over.
The ones that keep coming up.
Can I use butter for a dark roux?
Butter contains milk solids that will burn long before you achieve a dark brown color. Use oil or lard for darker roux.
Why did my sauce go thin?
The starch molecules in the flour were likely damaged by heat or the ratio of liquid to roux was too high.
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