Ingredients: |
Ingredients: 50% flour, i.e., all-purpose works best (by weight)
50% fat, i.e., clarified butter or vegetable oil (by weight)
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Directions: |
Directions:Heat fat over medium heat and add the flour, stirring to combine. The roux should be very smooth and moist, with a glossy sheen—not dry and greasy. It should look like “sand at low tide.” So, adjust the texture by adding more flour or fat. Stir as it cooks, don’t allow to scorch, continue cooking to the desired color:
<>White Roux (cook to barely colored or chalky)
<>Blonde Roux (cook to golden straw color with a slightly nutty aroma)
<>Brown/Red Roux (cook to deep brown with a strong nutty aroma)
<>Dark Brown (Cajun) Roux (cook to dark brown with a pronounced nutty flavor and aroma)
Roux is used to thicken sauces, soups, and stews, while also adding a special flavor dependent on how long the roux is cooked prior to adding it to the item to be thickened. Cooking equal amounts by weight of flour (predominately all-purpose) and fat (primarily clarified butter, but also vegetable oils) changes the raw cereal taste of flour to a toasty or nutty flavor. Both the color and flavor becomes deeper the longer a roux cooks, however the darker the roux the less the thickening power it has. Roux can be combined with liquid in three ways: cool roux added to hot liquid; cool liquid added to hot roux; and warm roux added to equally warm liquid. Be careful when working with roux because when hot it burns like molten lava if it gets on your skin. |
This recipe for Roux Basic Formula is from