Roux is very forgiving, and can be made a variety of consistencies, or ratios of butter to flour. Otherwise, it should be fairly yellow, closer to the color of the butter. At the canonical ratio of 1:1 butter to flour (by volume), the consistency will be thick enough not to flow, but certainly not as thick as wet sand..
Similarly, you may ask, why is my roux so thick?
Too much flour and your sauce will be too thick. Too much fat and it won't be thick enough. The ratio will depend on what you want to use your roux for, but the classic roux for thickening sauces is a one-to-one ratio of flour and butter.
Also Know, is Gumbo supposed to be thick or soupy? Gumbo is much denser than a simple soup; the broth has a thick, almost viscous consistency. And that characteristic is most commonly created by making a roux, cooking flour and oil together until they thicken and darken. Otherwise, gumbo can be thickened with file, which is just powdered dried sassafras leaves.
Similarly one may ask, how long does it take for a roux to thicken?
10 to 20 minutes
How thick should a gumbo roux be?
quote: On both I do a cup of flour/oil for 2 quarts of stock. That's an 8 to 1 ratio of stock to roux. For C&S gumbo, I go a little bit thicker at 7 to 1.
Related Question Answers
How do you fix a roux that is too thick?
Gravy too thick after adding roux, best way to thin it out again? Tip: don't use a roux to thicken sauces, use a beurre manié (part flour mixed with park cold butter, just press together with your fingers). Add some to your sauce and let cook for a couple minutes (add more to your preference).What is the ratio for a Roux?
The roux. You will want 1 tablespoon of unsalted butter to 2 tablespoons of plain white flour. If you want to be even more precise, you want 1 weight unit of butter to 1 weight unit of flour (say, 10 grams - 10 grams), but I find that the 1 Tbs - 2 Tbs ratio works fine and is much easier to measure. What are the 3 types of roux?
There are three types of roux: white, blonde and brown. They all contain the same ingredients—equal parts flour and fat—but the colors differ based on how long you cook the mixture. White roux is the most common and it has the most thickening power.Can You Make a Roux without flour?
Technically, you can make roux with any starch and any fat, per Harold McGee. So use cornstarch or arrowroot or whatever you have. Just avoid something with strong flavor like cornmeal. And you probably don't want to make a brown roux with anything but flour because of the flavor difference.How much milk is in a Roux?
The Basic Béchamel Ratio The basic ratio for a classic béchamel is 3 ounces of fat (butter, ghee, coconut oil) to 3 ounces of all-purpose flour for the roux. This ratio of roux will thicken up to a quart of milk, but you can use less milk for a thicker sauce, as we do below.Can You Make a Roux without butter?
Make a Low Fat White Sauce Without Butter. Creamy white sauce, known as a bechamel in the culinary world, is made by using equal amounts of butter and flour, which are cooked together to form a roux. Once the roux has formed, milk, cream, or broth is slowly added to complete the sauce.How much liquid will a roux thicken?
3 ounces of roux per quart of liquid will thicken a sauce to a thin or light consistency. 4 ounces of roux per quart = medium body sauce. 5 ounces of roux per quart = thick sauce.Will butter thicken sauce?
The technique, known as monter au beurre, is based on the same principle as making a beurre blanc—the butter must not melt so much that the butterfat separates, but rather it must soften to emulsify and thicken the sauce slightly. Whisk the cold butter, a little at a time, into a warm sauce over low heat.What temperature does Roux thicken?
Cornstarch roux had a gelatinization temperature similar to the all-purpose flour roux from 120 to 160°C, but cornstarch roux cooked to 180 or 200°C had significantly lower gelatinization temperatures than any of the wheat flour roux.Which types of cuisine most often use roux?
It's a common technique in Continental cuisine (French, Italian, et cetera), and is also used heavily in the Cajun and Creole cooking of Louisiana for thickening dishes like gumbo and étouffée. A roux works thanks to the thickening power of starch.Can I thicken sauce with flour?
Thickening agents such as corn starch and flour can be used to thicken sauces and gravies. When you are thickening with flour, mix 1 tbsp. of flour with 1/2 cup of warm water before you add the mixture to your food. Be sure to bring your sauce to a full boil after adding the flour mixture.Why won't my cheese sauce thicken?
Flour or cornstarch can both thicken a liquid. In a small separate bowl, mix a tablespoon of either flour or cornstarch with 2 tablespoons of cheese sauce until the mixture is smooth. Add the mixture back to the milky cheese sauce, and stir until combined and desired thickness is achieved.Can you add roux to soup at the end?
The second is to have a roux already made and then add it to the soup at the end. Not only does it thicken and add flavor (when dark enough) but since it contains starch in the form of flour, it can also keep a soup containing cream or cheese from breaking.What color should gumbo be?
Although it's just two ingredients, the color of a roux is fiercely debated among gumbo aficionados. Many say a proper gumbo roux should be chocolate brown, for the richest flavor. Our Test Kitchen prefers butter over oil for the rich, nutty flavor.Do tomatoes go in gumbo?
Tomatoes are most often found in okra gumbos, but I've had roux-based seafood gumbo that also contained tomato. One point everyone can agree on is that gumbo is always served with rice.Is Gumbo supposed to be salty?
The saltiness is indeed due to the seasoning mix, which is mostly salt. In the future you should make your own. The pre-roasted chicken is also probably pretty salty so you should cut back on any added salt if you use any pre-made products. Also there's really no need to cook for 3-4 hours.Do you cook shrimp before adding to Gumbo?
Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice. Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.How long do you simmer gumbo?
Gumbo cooked over low heat and uncovered for 2-3 hours is best. Although you can make a great gumbo in one hour or less, the flavors do not meld and intensify until the cooking time has reached at least 2 hours. It is not necessary to cook for longer than 3 hours as some recommend.How do you thicken gumbo without a roux?
Mix the cornstarch slurry into the gumbo with a wooden spoon. Check the gumbo after 15 minutes to determine whether the gumbo has achieved the desired thickness; if not, add a small amount of slurry to the gumbo. Cook the gumbo for another hour. 
