MAKING PERFECT ROUX
Clarified butter is best in fine sauces because of its flavor.
Equal amounts of fat and flour by weight! Critical! A good roux should not runny, it should be stiff and pull away from the sides of a pan while cooking. Roux must be cooked so as not to impart a starchy flour-like taste to your sauce.
White Roux is cooked only a few minutes and is used in basic Béchamel and cream sauces
Blond Roux is cooked just a bit longer and used in sauces based on white stocks.
Brown Roux is cooked until it takes on a caramel color an has a nut-like aroma.
NOTE: The darker a roux, the less thicken power it has.
