An object of the present invention is to provide a method for producing a roux while preventing hardening of raw material mixture in the manufacturing process, wherein the roux enables preparation of cuisines having improved flavor derived from each raw material. The present invention relates to a method for producing roux, comprising the steps of: (1) heating a first raw material containing a first fatty raw material, a starchy raw material, and a first powder raw material while stirring and mixing them 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℃ or higher while stirring and mixing it to obtain a heat treatment mixture； and (3) stirring and mixing a third raw material obtained by adding a second powder raw material to the heat treatment mixture to obtain roux.本發明之目的是提供一種在防止製造過程中的原料混合物的硬化下用於製作料理露的方法，該料理露係可製作提高了來自各原料的風味的料理。本發明是關於料理露的製造方法，包含：(1)將含有第1油脂原料、澱粉質原料、及第1粉體原料的第1原料在攪拌混合下加熱，而得到加熱處理混合物的步驟，及(2)將在前述加熱處理混合物中添加水系原料而得到的第2原料在攪拌混合下在80℃以上的品溫進行熱處理，而得到熱處理混合物的步驟，及(3)將在前述熱處理混合物中添加第2粉體原料而得到的第3原料攪拌混合，而得到料理露的步驟。
