What is roux and how is it used?
A roux is a combination of flour and fat which is commonly used as a thickening agent in cooking of stews and sauces. A roux can also be used as a base for various Classical French sauces, such as Bechamel or Velouté.
What is a roux used to accomplish?
A classic roux is a French paste made of flour cooked with fat and it is used to thicken numerous sauces, from white sauce to Espagnole. A roux is your go-to mixture for perfectly thick, lump-free sauces and is the basis for many of the mother sauces of French cuisine.
Why is it called roux?
roux (n.) in cookery, a sauce made from browned butter or fat and flour, used to thicken soups and gravies, 1813, from French (beurre) roux “browned (butter),” from roux “red, reddish-brown,” from Latin russus, which is related to ruber “red” (from PIE root *reudh- “red, ruddy”).
What is the ratio of roux?
Generally, the ratio of fat and flour is 1:1. And the ratio for the roux to liquid is 4 tablespoons for every cup of liquid or depending on your desired consistency.
What is another name for roux?
concoction, mixture, intermixture.
What is the part of speech for Roux?
nounWord forms: plural roux. a mixture of equal amounts of fat and flour, heated, blended, and used as a basis for sauces.
What is roux in food?
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.
How do you make Rue for cooking?
1. LENTIL SOUP Using large cooking pot, add hours. Saute onions and celery in melted butter and flour to make rue. Cook on high for 6 minutes. Stir well. Cook shelled peas until just squares. A cake that bakes up on the edges of the pan and remains gooey and mushy in the middle. A real lip smacker.
What is Rue in cooking?
Rue: Culinary Uses. The name rue means sadness or bitterness. It is usually mentioned in literature and poetry to connote sadness. In medieval times and in Ancient Rome rue was used extensively in cooking. But over millennia it has become unpopular and phased out as a cooking herb. Rue is not completely abandoned as culinary herb.
What is a Rue cooking?
A Roux (pronounced “roo”) is browned in a mixture of white wheat flour and a cooking fat (oil or animal fat) that is used to thicken sauces, stews, and gravies.
What is a white roux?
A white roux. A roux-based sauce. Roux (/ˈruː/) is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness.