Proportions of Roux to Liquid

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

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Table 8.5 indicates the quantities of roux needed to thicken 1 gallon (4 L) liquid to thin, medium, and thick consistencies.

Table 8.5 Roux Proportions in Sauces

Sauce Butter Flour Roux Liquid
Thin or light 6 oz/190 g 6 oz/190 g 12 oz/375 g 1 gal/4 L
Medium 8 oz/250 g 8 oz/250 g 1 lb/500 g 1 gal/4 L
Thick or heavy 12 oz/375 g 12 oz/375 g 1½ lb/750 g 1 gal/4 L
How thick is a thick sauce? Obviously, these are not precise, scientific terms that can be defined easily. Experience can be the only teacher in this case. This is another good reason to practice with roux and water—so you can, with experience, produce the exact consistency you want.