Roux
Roux
Roux (/ruː/; French: [ʁu]) is a substance created by cooking wheat flour and fat (traditionally butter) as the thickening agent. A roux is used in three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce.
Etymology
The term "roux" has its origins in French, where it means "red". Despite the name, a roux is not necessarily red in color. The name is likely derived from the reddish-brown color the mixture takes on after prolonged cooking.
Preparation
In its simplest form, a roux is made by combining and cooking equal parts of flour and fat. The fat is melted, the flour is stirred in to form a paste, and then the mixture is cooked to the desired level of brownness. The end result can range from a light, nearly white roux, to a dark brown roux, depending on how long it is cooked and the desired flavor intensity.
Uses
Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the dishes with a silky-smooth texture as well as flavor. The darker the roux, the deeper the flavor.
Related Terms
- Béchamel sauce: A white sauce made from a white roux and milk.
- Velouté sauce: A light stock-based sauce, thickened with a blond roux.
- Espagnole sauce: A basic brown sauce, made with a brown roux.
External links
- Medical encyclopedia article on Roux
- Wikipedia's article - Roux
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