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Roux
Appears in
By Paul Gayler
Published 2015
A roux is a mixture of equal parts of melted butter and flour. The two are combined in a pan and cooked to varying degrees, according to the type of roux needed, before the liquid is added. A white roux is cooked just lightly, without browning, as in the case of béchamel.
A blond mix is cooked slowly and for longer, until it is sandy in texture and has a pale biscuit colour; it is used for velouté sauces.
Brown roux is cooked over a gentle heat for longer still, until the flour has turned brown but the butter has not burned. It is traditionally used for demi-glace (half-glaze) sauce (a rich brown sauce used in French cuisine either as a base for other sauces or on its own). However, it is relatively rare these days, even in professional kitchens, where lighter, thickened natural meat stocks, known as jus lié, are favoured.