14 Oct Roux (White) 01
Posted at 07:42h
in Instructional, International, Sauces & Gravies, Soups & Stocks, Stews & Casseroles, Universal, Utility Recipe
“Roux (pronounced “roo”) is a thickener for sauces and soups that combines equal parts flour and butter. Pre-cooking flour allows the starch granules to swell and absorb moisture, and lets you thicken a sauce base without the flour clumping or forming lumps.”
The Original Article at Allrecipes: How To Make Roux: Step-By-Step
My version of the Allrecipes article: How to Make Roux 01
This is how to make a White Roux for use in lighter dishes... lighter in color and flavor, or more accurately, more delicate, more subtle dishes... fish and seafood, chicken, soups, veal stews, etc... The basic rule is Half & Half; half fat (butter, vegetable or animal oil), and half flour. Most folks start with a little less flour, and then add it closer to the end of the process to get a roux to the consistency they need to achieve the thickness their looking for in the end product; thicker roux will give you a thicker soup for instance. So for the basics, I'll start off with a batch of roux that is small for a restaurant but more than enough for most immediate home uses... 1 lb. Fat to 1 lb. Flour, but adjust these amounts up or down depending on how much liquid you need to thicken.
| Servings |
| 2 lbs. of Roux |
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This is how to make a White Roux for use in lighter dishes... lighter in color and flavor, or more accurately, more delicate, more subtle dishes... fish and seafood, chicken, soups, veal stews, etc... The basic rule is Half & Half; half fat (butter, vegetable or animal oil), and half flour. Most folks start with a little less flour, and then add it closer to the end of the process to get a roux to the consistency they need to achieve the thickness their looking for in the end product; thicker roux will give you a thicker soup for instance. So for the basics, I'll start off with a batch of roux that is small for a restaurant but more than enough for most immediate home uses... 1 lb. Fat to 1 lb. Flour, but adjust these amounts up or down depending on how much liquid you need to thicken.
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Ingredients
- 1 lb. Butter, unsalted (or 2 cups Oil, fat, clarified butter or melted butter)
- 1 lb. Flour, All Purpose (1-1/3 lb. if using All Purpose Flour)
Servings: lbs. of Roux
Units:
Instructions
- Melt the butter (fat, etc...) in a heavy pot over medium heat. The butter will be hot enough when a pinch of flour sprinkled over it bubbles up a little.
- Soon as it reaches the bubble stage, immediately add about 3/4 the amount of flour for the recipe, whisking as you slowly add it.
- For a White Roux; it only takes about 5 minutes of cooking while stirring for the flour to lose its raw smell, and for the White Roux to be finished.
- At this point you can leave the Roux in the pot if you are using it relatively soon, or transfer it to a container, cover tightly and refrigerate or freeze till needed.
Recipe Notes
The Roux will keep almost indefinitely in the refrigerator or freezer.
The Original Article at Allrecipes: How To Make Roux: Step-By-Step
My version of the Allrecipes article: How to Make Roux 01
Links to the of Roux Types:
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