Related Blogposts
Bloggers, have you written about Roux? Add a widget!
Related Content
Wikipedia
Roux () is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking: ''sauce béchamel'', ''sauce velouté'' and ''sauce espagnole''. Butter, vegetable oils, or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight.
[edit] About Roux
A thickening agent most often made from butter and flour. This is the base of many classic sauces such as "bechamel". It is the liquid added later which determines the type of sauce. Melt the butter in a pan and stir in the flour, cooking until golden brown. Mixture will be lumpy, so it is important to add the liquid slowly stirring all the while, allowing the sauce to "bubble" frequently, but not to boil or even burn! This takes practice and patience.
Recipes With Roux
Catfish, Celery, Clove, Flour, Garlic
Basil, Butter, Farfalle, Flour, Fontina Cheese
Bell Pepper, Clove Garlic, Flour, Fryer, Green Onion
Black Pepper, Butter, Crawfish, Green Onion, Onion
Butter, Celery, Chicken, Clove, Garlic
