Roux Ratio Calculator
Equal weights of fat and flour, cooked together.
Roux Ratio · By weight
FAT : FLOUR
1 : 1
Servings (Enough for 250 ml liquid)
1
Style
Units
Ingredients
- 20 gFat (butter or oil)
- 20 gFlour
Method
- 01Melt the fat over a medium heat.
- 02Whisk in the flour and cook 1–2 minutes for white, longer for blond or brown.
- 03Whisk in warm liquid a splash at a time.
Adjust it
- >Cook the roux longer for deeper flavour and less thickening power.
Troubleshooting
- !Lumpy sauce: liquid was too cold or added too fast.
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