Mondo Knows Facts
Cooking flour in fat creates a roux thickening base
Equal parts fat and flour coat starch granules to prevent clumping in hot liquids
A roux is made by cooking equal parts flour and fat, usually butter, over moderate heat. Cooking coats individual starch granules in fat, preventing them from clumping together when hot liquids are introduced. As heat expands the starch, it absorbs liquid and swells, creating a smooth and thickened sauce consistency.
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Tags: roux, sauces, thickener
Cooking flour in fat creates a roux thickening base: the short answers
- Where does this come from, and can I check it?
- Equal parts fat and flour coat starch granules to prevent clumping in hot liquids. The figure is taken from US Department of Agriculture, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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