14 Oct Roux (Brown) 01
Posted at 08:05h
in Instructional, International, Sauces & Gravies, Soups & Stocks, Southern Cooking, 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 Brown Roux for use in typical dishes... darker and richer than a Blonde Roux in color and flavor, the Brown Roux has more body, but less thickening power than the White or Blonde Roux's. The Brown Roux is used to thicken hearty meat dishes and in particular Cajun and Creole dishes. 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 Brown Roux for use in typical dishes... darker and richer than a Blonde Roux in color and flavor, the Brown Roux has more body, but less thickening power than the White or Blonde Roux's. The Brown Roux is used to thicken hearty meat dishes and in particular Cajun and Creole dishes. 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; you will notice an aroma reminiscent of popcorn. Continue cooking and stirring.
- When the roux has been cooking for about 35 minutes, it should reach the Brown Roux stage; it should appear "peanut butter" brown and have a rich nutty aroma.
- 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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