Roux is believed to have originated in the France region. It has been used as a thickening agent for centuries now.

Now, what is Roux? 

The basic definition is - a mixture cooked with equal part of flour and fat.

When the flour is cooked with fat, the fat forms a coating on the flour which prevents the flour from clumping together. This results in a smooth saucy consistency which can be used in various forms as a base or carrier.

There are various ways and recipes for a roux available. They are usually categorized based on the color i.e. Light, brown and dark. The floury taste is removed in the light version itself. As the roux is cooked further to brown and dark stages, it just helps in getting a more nutty flavor in it. Also, as a roux is cooked beyond the light phase the consistency also becomes slightly thinner and runnier. So in case you need a more creamy and velvety consistency stick to the lighter version. The darker ones are perfect for soups, gravies, certain sauces, curries, etc. where you need slight thickening while adding a a nutty profile to the flavor.

Here are few of most important things that I have learnt over the years which gives you a perfect roux everytime:

The fat:flour ratio should be 1:1 and I suggest using olive oil

Use only cold/chilled water and/or milk to avoid lumps and a smooth consistency everytime

Saute garlic before the flour for an additional flavor

With these simple steps you could get the perfect and flavourful roux every single time. I prefer to use garlic always since it adds another layer of taste, but it is an optional step.

Another added advantage of a Roux is that it can be stored in the refrigerator safely for upto a month.