It is an object of the present invention to provide a method for producing a roux having a flavor with improved cooking sensation. By adding a mixture of a water-based raw material and a second fat and oil to a first roux material containing a starchy raw material and a first fat and oil to prepare a second roux material, and increasing the product temperature of the prepared second roux material to a target temperature between 70 and 130℃ at a rate of 0.3 to 2.4℃/min, then, treating the second roux material at a product temperature in the range of 70 to 130℃ under specific conditions, it is possible to improve the cooking sensation with respect to the richness and aroma of the produced roux.本發明之目的係提供一種具有提高烹飪感之風味的料理露之製造方法。其係在包含澱粉質原料及第1油脂之第1料理露材料中添加水系原料與第2油脂之混合物而調製成第2料理露材料，並使第2料理露材料的品溫以0.3至2.4℃/分鐘之速度升溫到70至130℃之間的目標溫度，接著將上述第2料理露材料在70至130℃之範圍的品溫以特定條件進行熱處理，藉此即可提高所製造之料理露有關濃厚度及香味的烹飪感。
