Roux (White) 01
This is how to make a White Roux for use in lighter dishes… lighter in color and flavor, or more accurately, more delicate, more subtle dishes… fish and seafood, chicken, soups, veal stews, etc… The basic rule is Half & Half; half fat (butter, vegetable or animal oil), and half flour. Most folks start with a little less flour, and then add it closer to the end of the process to get a roux to the consistency they need to achieve the thickness their looking for in the end product; thicker roux will give you a thicker soup for instance. So for the basics, I’ll start off with a batch of roux that is small for a restaurant but more than enough for most immediate home uses… 1 lb. Fat to 1 lb. Flour, but adjust these amounts up or down depending on how much liquid you need to thicken.
Servings
2lbs. of Roux
Servings
2lbs. of Roux
Ingredients
Instructions
  1. Melt the butter (fat, etc…) in a heavy pot over medium heat. The butter will be hot enough when a pinch of flour sprinkled over it bubbles up a little.
  2. Soon as it reaches the bubble stage, immediately add about 3/4 the amount of flour for the recipe, whisking as you slowly add it.
  3. For a White Roux; it only takes about 5 minutes of cooking while stirring for the flour to lose its raw smell, and for the White Roux to be finished.
  4. At this point you can leave the Roux in the pot if you are using it relatively soon, or transfer it to a container, cover tightly and refrigerate or freeze till needed.
Recipe Notes

The Roux will keep almost indefinitely in the refrigerator or freezer.

The Original Article at Allrecipes:  How To Make Roux: Step-By-Step

My version of the Allrecipes article:  How to Make Roux 01

Links to the of Roux Types:

Roux (Blonde) 01

Roux (Brown) 01

Roux (Dark Brown) 01