roux
Noun: A cooked mixture of equal parts fat (typically butter) and flour, used as a thickening agent for sauces, soups, and stews.
A roux is the foundational step for many classic sauces and dishes. It is made by cooking flour in melted fat over heat, which removes the raw flour taste and develops flavor. The color (white, blond, or brown) depends on the cooking time. * It is used as a basis or starting point. * It is described by its color (e.g., a blond roux). * It is added to liquids to thicken them.
- "The first step in making a béchamel sauce is to prepare a roux."
- "For a gumbo, you need to cook the roux until it reaches a deep brown color."
- "If your sauce is too thin, you can thicken it with a small amount of roux."
- Roux Types and Uses:
- White roux: Cooked briefly, just until the mixture foams. Used for white sauces like béchamel.
- Blond roux: Cooked a bit longer until it takes on a pale golden color. Used for velouté sauces.
- Brown roux: Cooked until it achieves a nutty aroma and a brown color. Used for rich, dark sauces and dishes like gumbo or gravy. It has less thickening power than a white roux.
- Roux-based (adj): Describing a sauce or dish that uses a roux as its thickening base.
- Example: "Gumbo is a classic roux-based stew from Louisiana."
- Thickening base
- Cooked flour paste
The word roux refers specifically to the cooked mixture of fat and flour. A simple uncooked mixture of flour and cold fat (like for pastry) is not called a roux. Its primary function is to both thicken and flavor a liquid.
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a mixture of fat and flour heated and used as a basis for sauces
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