Answer:
In general, the fat-to-flour ratio is 1:1. And the roux-to-liquid ratio is 4 tablespoons for every cup of liquid, or whatever consistency you prefer.
Explanation:
Flour mixed with 1 tbsp. of butter or other fat should yield enough roux to thicken 3/4 to 1 cup of warm liquid. To avoid lumps forming, slowly whisk liquid into the roux and simmer until mixture thickens.
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