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    Roux What Is A Roux Consist Of?

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    Ezykiel Babila
    A roux is a mixture of equal parts flour and fat used to thicken sauces and soups. There are three types of roux - white, blond, and brown - which differ based on cooking time and color. A white roux is cooked briefly to remain white and is used in white sauces. A blond roux is cooked slightly longer to become golden in color and is used in soups and dishes with white meat. A brown roux is cooked the longest until brown and imparts a nutty flavor, used in brown sauces and dishes where darker color is desired.

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    Roux What Is A Roux Consist Of?

    Uploaded by

    Ezykiel Babila
    159 views1 page
    A roux is a mixture of equal parts flour and fat used to thicken sauces and soups. There are three types of roux - white, blond, and brown - which differ based on cooking time and color. A white roux is cooked briefly to remain white and is used in white sauces. A blond roux is cooked slightly longer to become golden in color and is used in soups and dishes with white meat. A brown roux is cooked the longest until brown and imparts a nutty flavor, used in brown sauces and dishes where darker color is desired.

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    Original Title

    Roux

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    A roux is a mixture of equal parts flour and fat used to thicken sauces and soups. There are three types of roux - white, blond, and brown - which differ based on cooking time and color. A white roux is cooked briefly to remain white and is used in white sauces. A blond roux is cooked slightly longer to become golden in color and is used in soups and dishes with white meat. A brown roux is cooked the longest until brown and imparts a nutty flavor, used in brown sauces and dishes where darker color is desired.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    159 views1 page

    Roux What Is A Roux Consist Of?

    Uploaded by

    Ezykiel Babila
    A roux is a mixture of equal parts flour and fat used to thicken sauces and soups. There are three types of roux - white, blond, and brown - which differ based on cooking time and color. A white roux is cooked briefly to remain white and is used in white sauces. A blond roux is cooked slightly longer to become golden in color and is used in soups and dishes with white meat. A brown roux is cooked the longest until brown and imparts a nutty flavor, used in brown sauces and dishes where darker color is desired.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Roux- a mixture made from equal amounts offat and flour, used especially to make asauce or soup thicker

    What is a roux consist of?


    It is a combination of equal parts by weight flour and fat (Butter, oils, etc).

    1. White roux – This roux is cooked briefly and should be removed from heat as soon as it develops a bubbly, frothy appearance. White
    roux’s are used in white sauces such as a bechamel or in dishes where color is undesirable. (Example: Bèchamel sauce)

    INGREDIENTS on how to make white roux:


    3 ½ oz all-purpose flour
    3 ½ oz butter

    PREPARATION:

    STEP 1:
    Melt the butter in a hot pot or saucepan, being careful not to let it brown.
    STEP 2:
    Sieve the flour, add it to the butter and mix with a whisk until it forms a smooth, uniform mixture.
    STEP 3:
    Cook the roux for (3-5 minutes), paying attention to the colour which must remain white. Roux is used in cooking to bind sauces, like the classic
    béchamel sauce.

    2. Blond roux – Cooked a bit longer than white roux in order to produce a blond coloring, a blond roux is at the beginning stages of
    caramelization. A veloute is typical for the requirements of a blond roux. Blond roux is used to bind dished like pureed soups and white meat
    dishes. (Example: Veloute Sauce)

    INGREDIENTS on how to make blond roux:


    3 ½ oz all-purpose flour
    3 ½ oz butter

    PREPARATION:

    STEP 1:
    Melt the butter in a hot pot or saucepan, being careful not to let it brown.
    STEP 2:
    Sieve the flour, add it to the butter and mix with a whisk until it forms a smooth, uniform mixture.
    STEP 3:
    Cook the roux for (5-6minutes) : the color should be blond or golden.

    3. Brown roux – A brown roux is cooked until it is much more caramelized and will turn a distinct brown color. This roux will impart
    a nutty aroma and flavor and is used in brown sauces or dishes where a dark color is desired. Because the starches break down during
    prolonged cooking, more roux will be required to achieve a similar thickening power. Brown roux can be uesed to bind sauces and the pan
    drippings from roast meat. (Example: Espagnol sauce)

    INGREDIENTS on how to make brown roux:


    3 ½ oz all-purpose flour
    3 ½ oz butter

    PREPARATION:

    STEP 1:
    Melt the butter in a hot pot or saucepan, being careful not to let it brown.
    STEP 2:
    Sieve the flour, add it to the butter and mix with a whisk until it forms a smooth, uniform mixture.
    STEP 3:
    Cook the roux (15-20 minutes) until it is brown or pale red. If you prefer, you can brown the butter during step 1 until it is hazelnut color and then
    mix it with the flour.

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