A roux is a mixture of even parts of fat and flour cooked together to form a thickening agent.
We prefer to use pure butter and all-purpose flour.
The fat and flour must be cooked enough to get rid of the raw starchy taste of the flour. There are three shades of
Roux (White, Blond, Brown), each with a specific uses and flavor.
White Roux – cooked for only a few minutes, it is used for white sauces.
Blond Roux – cooked for a little longer until it has a light color and a nice smell, used most often.
Brown Roux – cooked until a medium brown color is achieved with a strong nutty smell.
Roux is used to thicken soups and sauces. To thicken one gallon of chicken soup will require about 12 ounces of blond roux. Proper care must be taken to avoid a smooth lump free product. We prefer to use a wire wisk to add the roux to soups and sauces. Roux may be added to the liquid, or the liquid may be added to the roux. The roux can be warm or room temperature but it should not be cold. Caution must be used in adding hot liquids to a hot roux as spattering may occur.
After the roux is added to the liquid it must cook for a short time to insure smoothness. Simmering the liquid for at least a few minutes will help you judge the thickness of the product.
Click here for a picture of roux!
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