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Proportions of Roux to Liquid
Appears in
Published 2014
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.
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