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 read this immediately after posting a link to the Oracle scene in The Matrix in another thread. In that scene, the Oracle has “temet nosce” on a plaque above her door and points it out to Neo.
On "Nostalgic" Reposts (lemmy.ca)
cross-posted from: lemmy.ca/post/10036434...
Honey, are you okay? You've barely touched your breakfast flour... (lemmy.today)
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TEMET NOSCE (lemmy.zip)