Should roux be runny? (The REAL truth)

I’ll be answering if your roux should be runny.

Should roux be runny?

It should be paste-like. Your roux should have a thick property when being made. You’ll know it’s done when it’s browned, with a distinct smell of peanuts. If you follow a 1:1 ratio of flour to fat, then the longer you cook it, the thinner it gets. And if you follow the correct amount to add, then it’ll ideally be somewhat solid, less than runny.

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