# Master Guide for Roux Calculation and Mother Sauce Standards
A roux is the structural foundation of classical French cuisine. Understanding the precise relationship between flour, butter, and liquid is the difference between a velvety sauce and a lumpy mixture that tastes of raw flour. 1:1 Flour:Fat Ratio
3 min White Roux Time
100g/L Thick Sauce Ratio
15 min Brown Roux Time
# Levels of Toasting and Thickening Power
White Roux
Cooked for 2-3 minutes. The most potent starch binder.
- Base for Béchamel
- Maximum thickening power
- Neutral cream/milk flavor
- No visible color change
Blond Roux
Cooked for 5-8 minutes until a pale golden hue is reached.
- Base for Velouté
- Medium thickening power
- Light nutty aroma
- Ideal for light stocks
Brown Roux
Cooked for 15-20 minutes. Deep, roasted flavor profile.
- Base for Espagnole sauce
- Lower thickening power (-30%)
- Complex roasted nut flavor
- Thinner, more liquid texture
# Roux Weight per Liter by Desired Texture
| Desired Texture | Butter (g) | Flour (g) | Liquid (L) |
|---|---|---|---|
| Light Soup / Cream | 25g | 25g | 1 Liter |
| Standard Coating Sauce | 50g | 50g | 1 Liter |
| Binding Sauce (Gratins) | 70g | 70g | 1 Liter |
| Croquette Dough / Filling | 125g | 125g | 1 Liter |
Lumpy Sauce or Floury Aftertaste?
If your sauce is lumpy, you likely added hot liquid to a hot roux. Always apply thermal shock (cold liquid over hot roux). If it tastes like flour, increase the initial cooking time before adding liquid to properly gelatinize the starch.
# Glossary of Sauce Technology
- Dextrinization
- The thermal breakdown of starch into short chains. Increases flavor but weakens thickening.
- Gelatinization
- The process where starch granules absorb liquid and expand, creating thickness.
- Beurre Manié
- A cold mixture of flour and butter used for quick texture corrections at the end.
- Mother Sauces
- Escoffier's 5 base sauces (Béchamel, Velouté, Espagnole, Hollandaise, and Tomato).