What is a roux in France?

Kitchen Language technique French. Share. What is a roux? A roux is a smooth paste, made from flour fried in fat, that is added to sauces, soups or gravy to make them thick, smooth and rich.

What is brown roux most commonly used for?

White and blond roux are the most common, used to thicken sauces, soups, and chowders. Brown and dark brown roux have more flavor, but less thickening power than white or blond roux. Dark roux are primarily used in Cajun and Creole dishes, most notably gumbo and jambalaya.

What are the 3 types of roux?

There are four types of roux: white, blonde, brown and dark. They all contain the same ingredients—equal parts flour and fat—but the colors differ based on how long you cook the mixture.

Why is a roux brown?

A roux is composed of flour and fat and is used to either thicken sauces or flavor soups and stews. So a white roux has a stronger thickening ability while a brown roux will only slightly thicken sauces and stews. Cook’s Note: The darker the color of a roux, the more flavor it will have.

What is the point of a roux?

A roux is a combination of flour and fat which is commonly used as a thickening agent in cooking of stews and sauces. A roux can also be used as a base for various Classical French sauces, such as Bechamel or Velouté. To make a roux the fat is melted and an equal part flour is stirred into the fat until incorporated.

Is white sauce the same as a roux?

Béchamel, white sauce, cheese sauce and Mornay sauce are all roux-based sauces. That means they are thickened with a roux, which is made with equal parts fat and flour cooked into a paste. Traditionally, the fat used is butter, but almost any fat including vegetable oil, bacon fat and even margarine can be substituted.

Is roux better with oil or butter?

There’s no right or wrong to which fat you use; it just depends on what flavor you want. In a dairy-heavy sauce, like milky béchamel, butter is the common choice (and is also the more common fat in most French roux), while oil is often preferred in Creole and Cajun cooking.

Why is my roux not getting dark?

Cooking it so that the roux browns slowly without burning is half patience and half practice-makes-perfect. Here are two methods for making your own: Because it’s cooked for such a long time, most recipes for dark roux will have you use oil or lard instead of butter, which is prone to burning.

What is the purpose of a roux?

Should roux be brown?

It should be a milk chocolate brownish color when it’s done. This kind of roux is commonly used for etouffee as well as lighter seafood gumbos.

What is the ratio of a roux?

It is important to know that the darker the roux, the less thickening ability it will have. Maintaining a roux ratio of 1 part fat to 1 part flour by weight will make for a successful sauce, gravy, or soup.

Is roux the same as gravy?

Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.

Which is the best definition of a roux?

The definition of a roux is a mixture of fat and flour that is cooked over heat until it is a brown paste.

What’s the difference between blond roux and brown roux?

Blond roux is a good, general-purpose roux to keep on hand for thickening gravy, sauces, soups, and stews. Brown roux is cooked about 35 minutes until it reaches a peanut butter-brown color. Its aroma is more pronounced and sharper than the nutty smell of blond roux.

What is the plural form of Beurre Roux?

Roux is a shortening of beurre roux, which in French translates as “brown butter.” The plural of the word is spelled the same as its singular form but is pronounced ˈrüz. To use flour for thickening, you’ll first need to make a roux—an equal mixture of flour and melted butter. Melt the butter in a skillet and then add the flour.

Which is the best Roux for soups and sauces?

The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders. Brown and dark brown roux have more flavor, but less thickening power than white or blond roux.