What is roux made of?
A roux is a cooked mixture of equal parts flour and fat. When flour is cooked in fat, the fat coats the flour’s starch granules. This helps keep lumps from forming when the roux is combined with liquid such as milk or stock, yielding a silky-smooth, uniform sauce.
What is roux function?
A roux, from the French word for “red,” is a mixture of roughly equal volumes of a starch and a liquid fat that are cooked together and then used as a thickener for liquids in soups, stews, and sauces.
What is an example of roux?
The definition of a roux is a mixture of fat and flour that is cooked over heat until it is a brown paste. An example of a roux is the dark brown paste made from fat and flour that is used as the thickener for Creole gumbo.
What is the difference between a roux and a slurry?
A roux is cooked, uses fat, and is added at the beginning of cooking. In comparison, a slurry is uncooked, needs no fat, and is added at the end of cooking.
What is the difference between a roux and gravy?
Roux is not the finished sauce or gravy. Roux usually involves cooking until the flour or other starch begins to brown. Gravy is a kind of sauce, that can begin with a roux, or with other ingredients. White gravies can have fat or oil, and flour, but they are not cooked until the flour is brown.
Which three mother sauces start with a roux?
The Five French Mother Sauces
- Béchamel. This is roux whisked with milk or other dairy to make a white sauce.
- Velouté A velouté is a light roux whisked with chicken, turkey, fish or any other clear stock.
- Espagnole. Sauce espagnole is a basic brown sauce.
- Sauce Tomat.
- Hollandaise.
What is Escoffier sauce?
Escoffier sauce is a sauce based upon mayonnaise with added horseradish cream, parsley and chervil.
How long does it take to make a roux?
How to make a roux is something every cook should know, and it’s easier than you might think. Let’s do some roux! Roux takes just a few minutes to make.
What is the difference between blond roux and brown roux?
Blond roux is a good, general-purpose roux to keep on hand for thickening gravy, sauces, soups, and stews. Brown roux is cooked about 35 minutes until it reaches a peanut butter-brown color. Its aroma is more pronounced and sharper than the nutty smell of blond roux.
What is a white roux?
White roux is cooked for about 5 minutes, just until the flour has lost its raw smell, but before any golden color or toasted aroma develops. This roux is used to thicken chowders and milk-based sauces. Classic macaroni and cheese, tuna noodle casserole, and New England clam chowder are all based on milk thickened with a white roux.
What are the different types of Roux?
There are four varieties of roux: white, blond, brown, and dark brown. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders.