What is the difference between a white fawn and brown roux?
The four types of roux are each the result of a different cook time; lighter roux is cooked for a short time, while dark brown roux is cooked the longest. White roux has a neutral flavor and is primarily used to thicken sauces, soups, and chowders. It is ideal for brown sauces such as the mother sauce Espagnole.
What are the three 3 kinds of sauces that are thickened with a roux?
The five mother sauces form the basis for all sauces of classical cuisine. In this series, you will learn how to cook up each one: béchamel, velouté, espagnole, hollandaise, and tomato.
Is béchamel the same as roux?
A roux is a mixture of (usually) equal quantities of flour and butter that’s used as a thickening agent in sauces. A béchamel is a sauce made using a roux with the addition of (usually) milk.
What happens to the thickening power of a brown roux?
The longer roux is cooked, the more runny it will become and the less thickening power it will have. A general rule of thumb is that a brown roux has 1/3 less thickening power then a white or blond roux. Cake flour has about 20\% more thickening power than bread or AP (All Purpose) flour.
How long does it take to brown a roux?
A roux starts to brown after about 6 or 7 minutes. Brown roux is classically used in perfect gravies. Dark roux is cooked longer, about 8 to 15 minutes, and is commonly used in Creole and Cajun cuisine to flavor dishes such as gumbo or jambalaya.
What is the 5 mother sauces?
What are the five mother sauces of classical cuisine?
- Béchamel. You may know béchamel sauce as the white sauce that gives chicken pot pie its creamy texture, or as the binder for all that cheese in macaroni and cheese.
- Velouté
- Espagnole.
- Sauce Tomate.
- Hollandaise.
What is blond and brown roux?
Blond and brown roux is used to thicken brown sauces and soups. Roux may well be prepared in advance. It can be kept in the refrigerator like butter. It is best to form it to a roll and wrap it in polythene foil. It is then possible to cut off a piece of the desired size and store the rest in the refrigerator until needed.
What is the difference between Roux and white roux?
The lighter the Roux the more power it has to thicken but the lighter the flavour. A white Roux has equal parts of fat and flour and isn’t cooked long before adding liquid, almost always milk. The result is bechemel or cream sauce which is one of the mother sauces. Soubise, mornay and other sauces are made from this.
What is a roux used for in cooking?
Light rouxs are used to thicken white sauces and soups or to further thicken already cooked brown sauces. Blond and brown roux is used to thicken brown sauces and soups. Roux may well be prepared in advance. It can be kept in the refrigerator like butter.
What oil is used for brown roux?
Fats not containing water, such as vegetable oils or lard are used for the preparation of blond roux and brown roux (fr.: roux blond, roux brun). They may also be used for white roux but since they start to smoke at 180 °C or above they are better suited for the high temperatures necessary for brown roux.