Roux is a mix of flour and fat that is used to thicken sauces, broths, and gravies.

Sources of fat vary.  Some recipes call for oil, some use butter, others use rendered meat fat. 

using different fats will result in different types of Roux.  A light Roux does not add much flavor to what it thickens but it thickens very well. A darker Roux will lend more flavor to a dish but will not thicken as well as a light Roux. 

Darker Roux will be made using oil instead of butter.  The longer it is cooked the darker it gets.  The darker it is the more flavor it adds.

Step 1: Assemble Your Ingredients

liquid you want to thicken



for a nice thick stew use a 1:1:1 ratio

for every cup of liquid you want to thicken combine 1 tablespoon of butter with 1 tablespoon of flour
I like the 1:1:1 Ratio bit. Makes the calculations easier on me. I didn't realize it worked like that. I just usually added flour to butter. Thanks!

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Bio: Jack-of-all trades, master of some. I would probably be much more modest if it wasn't for these delusions of granduer that I suffer from.
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