[Problem] To provide a method for producing a roux capable of producing a dish having an improved flavor derived from each raw material while preventing hardening of the raw material mixture in the production process. (1) A step of heating a first raw material containing a first fat raw material, a starchy raw material, and a first powder raw material while stirring and mixing to obtain a heat-treated mixture； (2) Heat-treating a second raw material obtained by adding an aqueous raw material to the heat-treated mixture at a product temperature of 80 ° C. or higher while stirring and mixing； and (3) adding a second heat treatment mixture to the heat-treated mixture. And a step of stirring and mixing a third raw material obtained by adding the powder raw material to obtain a roux. [Selection figure] None【課題】製造過程における原料混合物の硬化を防止しつつ、各原料に由来する風味が向上した料理を作製することのできるルウを製造するための方法の提供。【解決手段】（１）第１の油脂原料、澱粉質原料、及び第１の粉体原料を含有する第１原料を撹拌混合しながら加熱して、加熱処理混合物を得る工程と、（２）前記加熱処理混合物に水系原料を添加して得られる第２原料を、撹拌混合しながら８０℃以上の品温で熱処理して、熱処理混合物を得る工程と、（３）前記熱処理混合物に第２の粉体原料を添加して得られる第３原料を撹拌混合して、ルウを得る工程と、を含むルウの製造方法。【選択図】なし
