To make a roux, melt butter over medium heat until it sizzles, sprinkle and equal amount of flour evenly over the pan and stir briskly with a wire whisk. The mixture should be smooth, and beige/yellow in color. Cook about 2 minutes. This mixture is generally used to thicken sauces and soups. It's also used in Cajun dishes, although the roux is often cooked much longer to create a stronger tasting roux.
A blend of flour and oil or butter used to thicken sauces and gravies. The fat and flour are mixed together in equal amounts over heat. If a white roux is desired, the melting and blending are done over low heat for a few minutes. If a brown roux is desired, the flour is cooked in the fat to the desired degree of brown.
There are three types of roux—brown, blond and white—although all are made in essentially the same way by melting butter and stirring in flour. Roux is used in soups and sauces and is a staple of Cajun and Creole dishes.
This is an emulsion of fat in water stabilised by flour: it can act as a thickening agent for other dishes. It's generally made as follows: the fat is melted and flour is added while heating (the amounts will depend on your recipe but generally, the result is a thin paste). The whole is taken off heat, and a little of the watery part is added - when the whole is re-heated and stirred vigorously, it thickens (to a very thick paste). More water is added, off heat, stirred, heated, etc etc.. The final roux should resemble a medium-thick paste when it's hot and stirred - so when you get to this stage and it's not getting any thicker, don't add more liquid. If recipes simply say 'make a roux', as a general rule it's expected you should season it to your liking. And yes, it is possible to add all the watery part at once, but this can result in a watery mess with hard greasy bits floating in it if you don't know what you're doing. If in doubt, take it slowly and don't over-season - you can always season the final dish.
A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary.
Flour cooked in fat (butter, oil or lard) until it is brown with a nut-like flavor and aroma. Used as a thickening, coloring, flavoring base for pot foods, like gumbos, gravies, sauces, and soups. May be light-gold (for fish and other delicate ingredients) to very dark for hearty dishes.
A mixture of fat and flour that is slowly cooked over low heat. It is used to thicken mixtures, such as gravies, sauces and soups. The colour and flavour of the roux is determined by the length of the cooking time.
a mixture of equal parts of flour and butter used as the basis for a sauce or as a thickener that is cooked gently (the flour should be added gradually) until it takes on a very light brownish color and the flour has had a chance to cook a bit
A cooked mix of butter and flour used as a thickening agent. If it is cooked together in a pan, then it is a roux. If it is simply mixed and left uncooked, then it would be a beurre manie, but both are essentially the same thing. Knowing the difference, though, invites some level of ridicule.
A mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, rouxs are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooked for a brief time to remove the raw taste of the starch from the flour. Longer cooking results in a darker color, which is favorable in Creole cooking where rouxs are cooked for long periods until they reach a dark brown color.
roughly equal parts of fat and flour which are cooked together and used as a thickener for sauces. In particular, bechamel sauce is milk thickened with a roux, and velouté is stock thickened with roux.
A combination of equal measures of fat and flour that is cooked slowly until it reaches the desired color--shades from creamy white to mahogany. It is used to thicken soups, sauces, and stews, particularly in Creole and Cajun cooking. The darker the roux the more intense its flavor but the weaker its power to thicken.
A mixture of flour and fat such as butter or margerine, used to thicken sauces, gravies,soups, and stews. Rouxs can also be made with bacon or meat drippings or poultry fat. After thickening, rouxs sre cooked for a short time. In Creole cooking rouxs are cooked for a longer time, until they are a dark brown color.
A blend of oil or butter and flour used to thicken sauces and gravies. The fat and flour are mixed together in equal amounts over heat. If a white roux is desired, the melting and blending are done over low heat for a few minutes. If a brown roux is desired, the flour is cooked in the fat until it is lightly browned.
A thickening agent made from cooked flour and fat (generally butter). It is often used as a thickener for sauces, gravies, or soups and is cooked to varying degrees to create a white, blond, or brown roux, depending on how it will be used. Sago: A starch that is extracted from the sago palm, used in baking and as a thickener for soups and puddings.
is a paste of butter and flour that is used to thicken almost everything in Western cooking. A white roux is the base for white, or cream sauces, such as sauce béchamel, used with chicken, vegetables and fish. A brown roux is the base for much cajun creole cooking and for many rich casseroles. The time allowed for the cooking determines the color of the roux.