Many recipes call for a roux. Do you know how to make one, when to use it, and why it is used?
What is a roux?
Basically it is a paste used as a thickener in cooking.
Simply put, it is flour cooked in fat. Two important parts of this are the fat and the cooking. Just adding flour to make something thicker could result in lumps, uncooked flour taste, and an unattractive sauce.
How do you make a Roux?
Start with a fat. Most of the time we use butter or oil.
If you are using butter, melt it over low heat in a pan with a fairly heavy bottom. The butter will foam as it melts. Once it stops foaming and is heated or melted, add flour. You will use equal amounts of fat and flour. Weigh your butter and flour for the best results.
At this point in time, you must whisk the roux constantly or it will burn. Trust us. You may use a whisk or a flat-bottomed wooden spoon. This may take some time, so be patient.
How long do you cook the roux?
This will depend on several things. Your stove, your pan, the fat you use…all play a role in timing.
Cook it until you get the color you want. Light tan to a rich brown…it depends on what you will be using this for.
A white roux, light tan in color, is often used in creamy sauces like a bechamel.
A blond roux, just slightly darker, develops a nuttier smell as it cooks.
A brown roux, the darkest, has cooked the longest. It also has the deepest smell.
If you let the roux darken and cook too long, it will not thicken your sauce nearly as well.
What Do You Do Next?
Your roux is ready for your sauce. Use hot milk, water, chicken or vegetable stock and continue to whisk. How much liquid you add will depend on how thick or thin you want to sauce to be.
It is important to use warm liquid to keep your sauce the consistency you want. Don’t stop whisking. Add seasonings to taste.
You can find more ideas and recipes at https://www.forkscorksandbrews.com/forks/