What is the typical roux ratio of fat to flour?

What is the typical roux ratio of fat to flour?

• A. 30% fat, 70% flour
• B. 40% fat, 60% flour
• C. 60% fat, 40% flour
• D. 50% fat, 50% flour

Answer: (D)

A roux is a cooked paste of fat and flour that thickens sauces. The typical ratio is equal parts fat and flour by weight, 1:1, so about half fat and half flour in the mixture. This balance coats the starch evenly and gives reliable thickening as you whisk it into liquid. The color you get—white, blond, or brown—depends on how long you cook the paste, not changes in the ratio. If there’s too much flour relative to fat, the paste can be grainy and may taste floury. If there’s too much fat, there won’t be enough flour to thicken properly, leaving the sauce greasy and under-thickened. Using weight measurements helps keep the ratio accurate, regardless of how you measure the ingredients.

A roux is a cooked paste of fat and flour that thickens sauces. The typical ratio is equal parts fat and flour by weight, 1:1, so about half fat and half flour in the mixture. This balance coats the starch evenly and gives reliable thickening as you whisk it into liquid. The color you get—white, blond, or brown—depends on how long you cook the paste, not changes in the ratio. If there’s too much flour relative to fat, the paste can be grainy and may taste floury. If there’s too much fat, there won’t be enough flour to thicken properly, leaving the sauce greasy and under-thickened. Using weight measurements helps keep the ratio accurate, regardless of how you measure the ingredients.