I don’t know about you but I come across words all the time in cooking that I don’t recognize or could use a little elaboration. Our Food Dictionary will help you discover a little more that you didn’t even know you didn’t know!
Most have seen or heard this word before. Many of you have probably made a roux. Some may have even made it without knowing!
A simple roux is a mixture of a flour and fat. Most often cooks will use butter for the fat. This mixture is used at the start of a recipe as a thickening agent.
You start with melting your fat and then whisking briskly in your flour at little at a time until you reach the desired consistency. It sounds easy but let me tell you, you don’t want the heat too high or add your flour too fast or you will end up with a big pasty ball of mess!
Your roux will change color as it cooks. Different recipes call for different colors. Easiest way to remember, lighter is less cooking time, darker equals more cooking time.
Recipes you might find a roux called for: bechamel sauce, veloute, stews, soups, gravies, and even pastries!
Check out this cooking demo: How to Make a Roux