In a roux, flour and fat are combined in which proportion?

In a roux, flour and fat are combined in which proportion?

• A. One part flour to three parts fat
• B. Three parts flour to one part fat
• C. Equal parts flour and fat
• D. Two parts water to one part flour

Answer: (C)

Roux thickens without adding liquid, by cooking flour in fat to create a smooth paste where the flour’s starch is released into the sauce. The standard proportion is equal parts by weight of flour and fat. This balance gives reliable thickening while keeping the sauce not overly greasy or pasty. If you use more fat than flour, the roux will be lighter and won’t thicken as much; if you use more flour than fat, it can taste raw and feel grainy when added to hot liquids. A water-based mixture isn’t a roux and won’t provide the starch needed for proper thickening.

Roux thickens without adding liquid, by cooking flour in fat to create a smooth paste where the flour’s starch is released into the sauce. The standard proportion is equal parts by weight of flour and fat. This balance gives reliable thickening while keeping the sauce not overly greasy or pasty. If you use more fat than flour, the roux will be lighter and won’t thicken as much; if you use more flour than fat, it can taste raw and feel grainy when added to hot liquids. A water-based mixture isn’t a roux and won’t provide the starch needed for proper thickening.