What is the standard ratio for a basic roux?

What is the standard ratio for a basic roux?

• A. Two parts fat to one part flour.
• B. One part fat to two parts flour.
• C. Equal parts fat (butter) and flour by weight (1:1).
• D. One part fat to three parts flour.

Answer: (C)

Equal weights of fat and flour create a roux with predictable thickening. The fat coats the flour so the starch granules can gelatinize smoothly when liquid is added, giving a sauce that thickens evenly without lumps. The color of the roux comes from how long you cook it, not from changing the ratio, so a blond, brown, or dark roux all share the same 1:1 balance by weight. If you use more flour than fat, the mixture becomes stiff and floury and may clump; if you use more fat than flour, it won’t thicken enough. So, the standard is equal parts fat and flour by weight (1:1).

Equal weights of fat and flour create a roux with predictable thickening. The fat coats the flour so the starch granules can gelatinize smoothly when liquid is added, giving a sauce that thickens evenly without lumps. The color of the roux comes from how long you cook it, not from changing the ratio, so a blond, brown, or dark roux all share the same 1:1 balance by weight. If you use more flour than fat, the mixture becomes stiff and floury and may clump; if you use more fat than flour, it won’t thicken enough. So, the standard is equal parts fat and flour by weight (1:1).