How much flour does it take to thicken a cup of liquid?
With flour as a thickening agent: Use 2 tablespoons flour mixed with 1/4 cup cold water for each cup of medium-thick sauce..
How much roux do I need for 4 cups of liquid?
For Each 4 Cups of Liquid: Heavy Sauce: 6 oz roux (3 oz each butter and flour) (85 grams each)
How do you make a roux less thick?
Whisk the flour into the fat until you have a smooth, thick sauce. If it’s too thick to whisk, add a little more fat. If it’s too thin, add more flour.
Is Roux better with oil or butter?
There’s no right or wrong to which fat you use; it just depends on what flavor you want. In a dairy-heavy sauce, like milky béchamel, butter is the common choice (and is also the more common fat in most French roux), while oil is often preferred in Creole and Cajun cooking. Butter, though, is more than just a fat.
How much Roux does it take to thicken soup?
3 ounces of roux per quart of liquid will thicken a sauce to a thin or light consistency. 4 ounces of roux per quart = medium body sauce. 5 ounces of roux per quart = thick sauce.
What is the ratio of roux to liquid?
To make 1 cup of roux gravy, start with 2 tablespoons of fat, 2 tablespoons of flour, and 1 cup of liquid. (If you would like a thinner gravy, decrease the fat and flour measurements to 1 1/2.) The liquid can be broth, milk, or heavy cream, depending on how rich and decadent you want the finished product.