I make this soup based on a roux. I make roux the following way:

• I melt butter
• I add the same amount of flour
• After cooking it a little I start adding a stock, just a little at the time.

This is where it goes wrong. Always when i add the first but of water or stock, my roux sticks a bit to the bottem om the pan. I try stirring the hell out of it, but I never prevent a little to stick to the pan. So this is what happens: I have a roux base that does not stick to the pan, but when I add the first liquid, it immediately start sticking.

I can imagine a couple of thinks to influence this proces:

• The heat of the water/stock you add I normally have already warm/hot stock. Is it better to add cold liquid?
• The heat of the pan Maybe I should cook less hot?
• Does spices influence the stickyness? I make roux with yellow curry mixed with the flour mostly.
• Does baking onions/garlic with the butter matter while making the roux?
• From the question How to mix a roux with stock I find out I should add more water at the same time. Would this also help my current problem? Because I can not really imagine that. (Also I do not see how you would get a good roux without lumps while doing that, but that's an other questions and probably just needs some more practice)

I looked in these questions: How to make a roux? and How to mix a roux with stock but they could not really help me.

Thanks in advanced for the answer!

I make this soup based on a roux. I make roux the following way:

• I melt butter
• I add the same amount of flour
• After cooking it a little I start adding a stock, just a little at the time.

This is where it goes wrong. Always when i add the first but of water or stock, my roux sticks a bit to the bottem om the pan. I try stirring the hell out of it, but I never prevent a little to stick to the pan. So this is what happens: I have a roux base that does not stick to the pan, but when I add the first liquid, it immediately start sticking.

I can imagine a couple of thinks to influence this proces:

• The heat of the water/stock you add I normally have already warm/hot stock. Is it better to add cold liquid?
• The heat of the pan Maybe I should cook less hot?
• Does spices influence the stickyness? I make roux with yellow curry mixed with the flour mostly.
• Does baking onions/garlic with the butter matter while making the roux?
• From the question How to mix a roux with stock I find out I should add more water at the same time. Would this also help my current problem? Because I can not really imagine that. (Also I do not see how you would get a good roux without lumps while doing that, but that's an other questions and probably just needs some more practice)

I looked in these questions: How to make a roux? and How to mix a roux with stock but they could not really help me.

Thanks in advanced for the answer!