About Roux

There are many sauces and dishes that include roux, which is a traditional thickening agent used in many different kinds of cooking. It's a simple concoction developed by the French and adopted into other cultures from there. Today, there are many alternatives to roux, but traditionalists still cook with it often.

Features

Roux is made up of two very simple features. The first is flour, which is very simple. The second is some kind of fat, which can take different forms depending on what the roux is used for and the particular chef's tastes. Butter is used often, as are derivatives of animal fat, such as bacon grease and vegetable oils. These are mixed together and heated before being added to a sauce, gravy, or stew.

Identification

Roux is a homogeneous mixture that is a thick liquid sometimes, but thinner others. It all depends on the type of roux that is being made. The color of roux also depends on the type. Typical roux is light-colored, even white. This is when it is at its thickest point. Roux can also be brown, yellow, bronze, or gold colored. In the other extreme, roux can be dark red-brown or even black.

Uses

Roux is used as a thickening agent. For example, it is part of the three base sauces used in French cuisine: sauce béchamel, sauce veloute, and sauce espagnole. It is also used to thicken gravy in many countries, including many regional dishes in America. In Germany, darker roux is used in Swabian, which is a classic and simple sauce using only a bay leaf and salt for seasoning, as well as the nutty taste of the dark roux.

Cooking

The first step in cooking roux is to heat the fat being used. This is often butter, but can vary. If the roux is being used in meat gravy, for example, fat from the meat that is cooked can be used. If a darker roux is called for, vegetable oil is usually used because it burns at a higher temperature, which makes it less likely to go bad. After heating the fat, the flour is added in and the two ingredients are mixed together. It is then added slowly to whatever stage is desired, while constantly being stirred in.

Types

One of the most common types of roux is light, or white, roux. It is heated the least, has the lightest color and is the thickest type of roux. Darker roux have names that refer to their coloring, including blond, peanut butter, and chocolate roux. As they get darker, they become thinner and have a nuttier taste. The darkest roux that is commonly used is brick roux, though some chefs go as far as to use black roux.

Resources

• Some Roux Recipes