MyCalcBuddy

Roux Calculator

Calculate the perfect fat to flour ratio for any sauce base

Béchamel Roux

Ratio: 1:1

Butter

120g

8.6 tbsp

All-Purpose Flour

120g

15 tbsp

milk

1000ml

4.2 cups

Roux Color: white
Cook Time: 2-3 minutes

Instructions

  1. Melt fat in a heavy-bottomed saucepan over medium heat
  2. Add flour all at once and whisk constantly
  3. Cook until roux reaches white color, stirring constantly
  4. Remove from heat briefly before adding liquid
  5. Add liquid gradually while whisking vigorously
  6. Return to heat and simmer until thickened
  7. Season to taste

Roux Tips

  • Equal parts fat and flour by weight is the classic ratio
  • Longer cooking = darker color = nuttier flavor but less thickening power
  • Always add cold liquid to hot roux, or hot liquid to cold roux
  • Whisk constantly to prevent lumps and burning
  • Roux can be made ahead and refrigerated for weeks