Roux

Roux is a mixture of fat (especially butter) and flour used in making sauces. It is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. Clarified butter, vegetable oils, or lard are commonly used fats. It is used as a thickening agent for gravy, other sauces, soups, and stews. It is typically made from equal parts of flour and fat by weight.

History

The roux has been used in French cooking for approximately three centuries. Its invention is credited to François Massialot, a cook in the 17th century, and was first mentioned in a cookbook in 1651.

Preparation

The fat is melted in a pot or pan. Then, an equal volume of flour is added. The mixture is stirred until it forms a paste which is cooked over medium heat, stirring continuously, until the desired color is achieved. The color of the roux is important for the flavor it imparts to the finished dish.

Types of Roux

There are three types of roux: white, blonde and brown. The different types are used for different sauces and gravies.

• White roux is the most common. It is used in béchamel sauce and is cooked for just a short time to rid the flour of its raw taste.
• Blonde roux is used in velouté sauce. It is cooked a bit longer, until it begins to change color, to provide a bit of a nutty flavor while still not greatly coloring the sauce.
• Brown roux is cooked until it develops a deep brown color. It gives a nutty flavor and is used in brown sauces and gravies, including espagnole sauce and gumbo.

See also

• Beurre manié, a dough, made of equal parts of soft butter and flour, used to thicken soups and sauces.
• Singer (cooking), a cooking method in which flour is added to sautéed onions and the mixture is cooked until browned.
• Sauce, a liquid or semi-solid food served on or used in preparing other foods.

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