Roux (pronounced roo) is a cooked mixture of equal parts by weight of fat and flour.

The cooking fats used for making roux are as follows:

• Clarified butter is preferred for the finest sauces because of its flavor.   The butter is clarified because the moisture content of the whole butter can make the roux hard to work with.
• Peanut oil is also often used due to its high smoking point.  While cooking roux it is necessary to be  very careful not to splash any onto your skin as it is known to be hotter than lava.  ;)
• Animal Fats may also be used to make your roux.  If you have rendered fat which you are using for another recipe, this would be an ideal fat to use for the sauce to accompany your recipe.

Proportions:

Correct amounts of fat and flour (50% each) are important to a good roux.  A good roux should be stiff, not runny or pourable.  Too much fat will cause your soup or sauce to have an oil slick on top which will need to be skimmed off.

Preparation:

A roux must be cooked so that the finished sauce does not have the raw, starchy taste of the flour.  A roux can vary in darkness depending on how much it is cooked.

• White roux is cooked for just a few minutes, just enough to cook out the raw taste.  White roux is used for béchemel and other white sauces.
• Blond roux or pale roux is cooked a little longer, just until the roux begins to change to a slightly darker color.  This roux is commonly used with a velouté.
• Brown roux or dark roux is cooked until it takes on a brown color and a nutty aroma.  Cooking must take place over low heat so that the roux browns evenly without scorching.

Basic roux making procedure: