Making a Roux
Making a Roux
A roux is the foundation of many sauces and dishes we love.
Course: Foundation Recipes
Cuisine: French
Keyword: class recipe
Instructions
BASIC PROCEDURE for Making All Roux
- Melt fat.
- Add correct amount of flour and stir until fat and flour are thoroughly mixed.
- Cook to required degree for white, blond, or brown roux.
- Cooking is done in a saucepan on top of the stove, and the roux is stirred for even cooking. Use low heat for brown roux, moderate heat for white or blond roux. Large quantities may be baked in an oven. Some restaurants make up batches large enough to last for several days.
Incorporating the Roux
- Combining the roux and liquid to obtain a smooth, lump-free sauce is a skill that takes practice to master. It’s a good idea to practice the various techniques with water, under the guidance of your instructor, so you understand what you are doing before you start working with valuable stocks.
General Principles
- Liquid may be added to roux, or roux may be added to liquid.
- The liquid may be hot or cooled, but not ice cold. A very cold liquid will solidify the fat in the roux.
- The roux may be warm or cold, but not sizzling hot. Adding a hot liquid to a very hot roux causes spattering and, possibly, lumps.
- Most chefs find they get the best results by combining a cold (or cool) liquid with a hot roux, or a hot liquid with a cold roux.
PROCEDURES for Incorporating Roux
METHOD 1: ADDING LIQUID TO ROUX
- This method is used when a roux is made up specifically for the sauce, gravy, or soup being prepared.
- Use a heavy saucepot to prevent scorching either the roux or the sauce.
- When the roux is made, remove the pan from the fire for a few minutes to cool slightly.
- Slowly pour in the liquid, all the while beating vigorously with a wire whip to prevent lumps from forming.
- If the liquid is hot (such as simmering milk for béchamel sauce), you must beat especially well because the starch will gelatinize quickly.
- If the liquid is cool, you can add a quantity of it, beat to dissolve the roux, and then add the remainder of the liquid, hot or cool.
- Bring the liquid to a boil, continuing to beat well. The roux does not reach its full thickening power until near the boiling point.
- Simmer the sauce, stirring from time to time, until all the starchy taste of the flour is cooked out. This takes at least 10 minutes, but the flavor and consistency of the sauce improve if it is cooked longer. Many chefs feel 20 minutes of simmering is a bare minimum. Others cook some sauces for an hour or longer.
- When the sauce is finished, it may be kept hot in a bain-marie or cooled for later use. Either way, it should be covered or have a thin film of butter melted onto the top to prevent a skin from forming.
METHOD 2: ADDING THE ROUX TO THE LIQUID
- Bring the liquid to a simmer in a heavy pot.
- Add a small quantity of roux and beat vigorously with a whip to break up all lumps.
- Continue to beat small quantities into the simmering liquid until the desired consistency is reached. Remember that roux must simmer for a time to thicken completely, so do not add roux too quickly or you risk overthickening the sauce.
- Continue to simmer until the roux is cooked and no starchy taste remains.
- If the sauce is to simmer a long time, underthicken it because it will thicken as it reduces.
Notes
This guidance comes from Chef Desmond Keefe, at the Humble Spud.
Stay Connected
Sign up for e-news to learn about special events and offerings.