// basics
Roux
Equal parts fat and flour cooked to colour — the base of most gravies and sauces.
About
Roux is simply equal parts fat and flour, cooked in a saucepan while constantly stirring until your desired colour is achieved. Butter is best.
Ratios
The amounts below are per cup of liquid you intend to thicken — the darker the roux, the more you need, because browning the flour reduces its thickening power.
| Roux | Flour & butter per cup of liquid |
|---|---|
| White | 1 tbsp each |
| Blonde | 1 tbsp each |
| Brown | 2 tbsp each |
| Dark brown | 3 tbsp each |