14 Oct Roux (Blonde) 01
Posted at 07:52h
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 Blonde Roux for use in typical dishes... a little darker and richer than a White Roux in color and flavor, use it for most any dish... fish, 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 Blonde Roux for use in typical dishes... a little darker and richer than a White Roux in color and flavor, use it for most any dish... fish, 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; continue cooking and stirring.
- After about 20 minutes the roux will reach the Blonde Roux stage.
- 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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