General Principles of the Roux

When making a roux, it is important that the flour and fat be whisked constantly and cooked slowly over very low heat to ensure even texture. If the roux is cooked too fast, the starch in the flour will become grainy and render the roux unusable. When adding the liquid to the roux, it is best to whisk warm liquid into the warm roux to avoid the formation of lumps. If lumps are formed, strain the sauce through a fine chinois before completing the recipe.