This Roux Recipe is a Must for Home Cooks! (2024)

FAQs

What type of roux is cooked just enough to cook the raw taste of flour for 4 6 mins? ›

White and blond roux are cooked for just enough time to eliminate the raw taste of the flour, but not so long that the roux starts to brown, about 3 to 5 minutes. White roux is used to thicken sauces such as béchamel, cheese sauces and white gravy, as well as creamy soups and chowders.

Unlike a cornstarch slurry, roux must be cooked before adding hot liquid (otherwise the dish may retain the taste of raw flour). The longer a roux cooks, the less potent its thickening power, but what develops is a flavorful base that adds nutty, rich dimension to countless stews and sauces.

Two reasons. First, a roux is useful for cooking the raw flavor out of the starch, which leads to better flavor and aroma in the final dish. And second, when you combine the starch with a fat, each starch granule becomes coated in the fat.

White and blond roux are the most common, used to thicken sauces, soups, and chowders. Brown and dark brown roux have more flavor, but less thickening power than white or blond roux.

Roux is a mix fat and flour cooked together to thicken sauces and soups. You can choose your fat based on personal preference, but of course, our favorite way to make roux is with our delicious ultra premium olive oil.

They may be called "blond," "peanut-butter," "brown," or "chocolate" roux depending on their color. The darker the color, the richer the flavor.

Types of Roux: There are three main types of roux: white, blond, and brown. Each type offers a distinct flavor profile and complements specific culinary creations.

There are many styles of roux, but the one used for béchamel is called white roux. It's only cooked for about 2–3 minutes — long enough to remove the starchy texture of the flour but not so long that the butter begins to brown.

You're Turning Up the Heat Too Much

There's no coming back from a burned roux—it'll add an acrid, unpleasant note to the dish that you just worked so hard to make.

Your mixture will be less likely to go lumpy. A good ratio for a basic sauce is: 50g butter. 50g plain flour.

What is the rule of roux? ›

In the simplest terms possible, a roux is a mixture of equal parts flour and fat, cooked together over low to medium heat, to create a uniform thickening agent that's deployed in saucy recipes like this extra-creamy Lasagna Bolognese, Chicken-Andouille Gumbo, and béchamel-soaked Croque Monsieur.

Most roux act as fairly bland thickeners. However, in Cajun cooking traditions, roux is also an essential flavoring. A pot of Cajun gumbo often begins with flour and fat cooked over low heat for up to an hour, until the flour browns and caramelizes into a smoky, tawny slick of intensely savory flavor.

WHAT'S THE DIFFERENCE BETWEEN A ROUX AND A GRAVY? Gravy is basically a roux, elevated with meat drippings or stock added. While a roux is a neutral fat and flour combined, gravy takes it a step further by using drippings for the fat and stock for flavor.

Too much flour and your sauce will be too thick. Too much fat and it won't be thick enough. The ratio will depend on what you want to use your roux for, but the classic roux for thickening sauces is a one-to-one ratio of flour and butter.

A roux is made at the beginning of a recipe while a slurry is added toward the end. This is because the flour needs to be cooked longer to remove the floury taste; cornstarch needs a shorter cooking time and a higher heat to activate the thickening properties.

Word to the wise: Butter will almost certainly burn while making a darker roux, so opt for a fat with a higher smoke point, like vegetable oil, and don't stop stirring until you reach your desired color.

Keep whisking as the roux cooks, in order to make sure that it evenly browns and doesn't cook too quickly or stick to the bottom of the pan. Don't be impatient. Wait for the right color.