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Roux is traditional thickener for sauces and soups. It consists of an equal amount of fat
and an equal amount of flour.
One of my technique videos shows how to make a roux, so make sure you watch that one first.
But now I'd like to show you the different types of roux and how they're used.
It's important to remember that the longer a roux is cooked the darker it becomes.
Here are four different types of roux.
They're all made the same, using an equal amount of fat and an equal amount of flour by weight,
but each been cooked a little longer then the one it sits next to.
Here's a white roux, next to it is a blond roux that's been cooked longer,
followed by a brown roux
and finally a dark brown roux that's been cooked the longest.
When a roux is first made it's white.
White roux is used in white sauces such as béchamel, or dishes like milk or cream-based
soups where little or no color and a neutral base flavor is desired.
To darken a roux, simply cook it longer.
An important tip when darkening a roux is to turn the heat down to medium low or the
flour in the roux will begin to darken too quickly and eventually burn.
A blond roux is formed when a white roux is cooked a little longer. As it cooks, the roux
will be begin to take on a darker color as the flour caramelizes.
Blond roux is used in ivory-colored sauces, such as velouté or supreme-style sauces where
a darker color and richer flavor is desired.
A brown, dark brown or mahogany colored roux is cooked until it develops a darker color
and a nutty aroma and flavor.
Brown roux is used in brown sauces and dishes like gumbo where a dark color and a rich fullness
of flavor is desired.
Remember, what makes a roux thicken a sauce is the fat coated starch granules that absorb
water and gelatinize.
The darker the roux, the less starch there is to gelatinize.
That's why a larger amount of a brown roux is required to thicken a measured quantity of
liquid than a white roux.
For more information, recipes, and techniques, visit: thefoodshow.net