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Roux

August 17, 2015

My cooking skills are about average. I love to try new recipes, but those also must be about average. I have basic tools and equipment, but I would love to get a new springform pan. For as little as I’d use it, I don’t know that it’s worth the expense. I need a new set of pots and pans more than a cake pan.

When I was young I learned to cook more by watching than actual teaching. Gravy making was definitely one of the harder things to make. My mother never measured. It was a 1-3 tablespoons of flour and some milk stirred into a thick creamy sauce. The beef or chicken broth came next, poured in slowly and constantly stirred. The broth was from meat previously cooked that had been  strained and chilled. The grease floated to the top and hardened. When needed, the hardened grease was removed and the broth was ready to use. We don’t use meat broths as often as I should. I have plenty of canning jars so that’s not the issue. More often than not, I was throwing the broth out because it was old. I have used bouillon, but the flavor was never the same. I think that was more in my head, so…  Anyway, I came across this word the other day and thought it would be fun to share. It’s not like it’s new or nothing I’ve ever heard before, but it was simply that I never thought about the definition of it and everything it entailed. As soon as I can find the recipe that went with the word roux I’ll post it.

Roux
From Wikipedia, the free encyclopedia
A roux-based sauce
Roux [1] is a cooking mixture of wheat flour and butter (or other fat). It is the basis of many types of French sauce for cooking.
Roux is the thickening agent of three of the mother sauces of classical French cuisine: sauce béchamel, sauce velouté and sauce espagnole. Clarified butter,[2] vegetable oils, or lard are commonly used fats. It thickens gravy, other sauces, soups and stews. It is made from equal parts of flour and fat by weight.[3]
When used in Italian cooking, roux is traditionally equal parts of butter and flour. In Cajun cuisine, roux is almost always made with oil instead of butter and is dark brown in colour. This lends much richness of flavour, but less thickening power. Hungarian cuisine uses rendered lard or vegetable oil instead of butter for the preparation of roux (called rántás in Hungarian).
References
A French word, pronounced ‘roo’ in English.
Melted butter minus its solids, leaving liquid fats.

Berolzheimer, Ruth (1942). The American Woman’s cook book. New York: Garden City Publishing. p. 307.

2 Comments
  1. What would life be like without ROUX? I can’t imagine. 🙂

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