A roux is fat (or oil or butter) and flour, not water and flour. You can add water-based liquids (water, stock, wine, etc.) to thin it out later, but the starches need to be coated in the lipids first.
If you try to do it the other way around (adding flour and water first and then fat afterward) the flour clumps up and you just get greasy dough balls.
A roux is fat (or oil or butter) and flour, not water and flour. You can add water-based liquids (water, stock, wine, etc.) to thin it out later, but the starches need to be coated in the lipids first.
If you try to do it the other way around (adding flour and water first and then fat afterward) the flour clumps up and you just get greasy dough balls.
I thought it was the oils needed to be coated/joined by the starches, basically the flour allows oil to mix with water.