Whenever I try to make a roux according to one of the recipes I find online the consistency seems a little off. Should the roux be completely thick or should it have a less solid consistency? I seem to read that a roux should start with equal parts butter and flour.
A roux normally is equal parts fat and flour. It should be fairly solid, not runny. However, it is an individual decision. I've known guys who like it quite solid (like me), but you have to whisk the hell out of it to get out all of the lumps. Normally, if I am making a sauce or soup that I can't strain, I will make it a little slack. I also add my roux after so I can control the thickness of the sauce or soup. Normally you are not instructed to do so, but you have greater control. If you do it this way, you have to vigorously whisk while adding, or the starches will congeal together in lumps. No big deal if it you are able to strain, but...