It is used in production of sauces, gravies, stews and soups for getting the desired consistency. Equal part of fat and flour is cooked over flame to get the required color and doneness.
Depending upon the color, cooking time and doneness, roux can be classified into three types and that are-. All milk based sauces are made with white roux. Blonde roux is cooked for minutes, thus caramelizing it and giving it a dark blonde color. This roux is used in making of veloute and other sauces which require golden texture.
This is the most common roux used in culinary preparations because of its balanced flavor and taste also blond roux has excellent thickening power in comparison to brown roux.
The thickening power of brown roux is less because of the cooked flour and hence the quantity required is more in sauce making. This roux is used in brown sauce preparation such has espagnole and other brown gravies.
There are many option of fat in roux making such as clarified butter, margarines, vegetable oil and shortenings and animal fat. The use of these options depends upon the requirement of taste, aroma and texture of the sauce or gravy preparation. Below is the description of the taste and other effect on the roux of these options. In addition to starch, wheat flour contains proteins and other components. As a roux thickened sauce is simmered, these components rise to the surface as scum.
They then can be skimmed off. This improves the texture, gloss, and clarity of a sauce. Bechamel is used as the base for Mornay Sauce bechamel with Parmesan and Gruyere cheeses melted in or lasagnas, gratins , and other dishes. Espagnole is a rich brown sauce made with dark brown roux, tomato paste, browned mirepoix and beef or veal stock. Espagnole is used as a base for demi-glace. Veloute is made with white or blonde roux and fish or chicken stock.
It can be flavored with sweated mirepoix, white or black pepper, and other herbs and lightly seasoned with kosher salt. Sauce tomat is made with sauted mirepoix and garlic, cooked down tomatoes, and chicken stock. Sauce Tomat can be thickened with blonde roux or simply as a reduction. The sauce is flavored with slat pork or other pork product i. This mother sauce is thickened with an egg yolk and butter emulsion rather than a roux and is flavored with lemon juice and sometimes a pinch of cayenne pepper and is seasoned with kosher salt.
This sauce is rich and delicious and often served over vegetables or to finish Eggs Benedict. Your email address will not be published. So, I would like to know, what is the correct ratio for roux? Let's assume that I am thickening the same liquid e. What ratio of blonde, brown and dark roux to liquid creates the same viscosity as white roux?
My understanding is that the ratio shifts from liquid to roux for a pale roux, up to about for a nutty brown roux, with a somewhat linear relationship between the two extremes.
A dark brown roux has very little thickening power, mostly they are used for flavor more than actual work-a-day thickening. The problem may not so much in the roux ratios, but in other ingredient variations. For instance, if you are using a traditional flour:fat roux, and your fat is butter, make sure you are using clarified butter, or that you are allowing most of the water to cook out of the butter before adding the flour - excess water in the roux will break down some of the starches and reduce the thickening strength.
Finally, there will be some variation no matter what - you can always make a little extra roux in a second pan to integrate if necessary. I don't know if it's possible to give a very accurate roux:liquid ratio as a function of color because it can be hard to accurately and repeatably judge the color. Your best bet is to add some of the liquid -- maybe half or so of what you expect to need eventually, whisk until smooth, and bring it to a boil. It should thicken up at that point, and then you can start adding more of the liquid until you get to the consistency you want.
Remember that the sauce will thicken a bit more as you cook it due to evaporation, and it also seems to thicken a bit as it cools. So if you start with it just a touch on the thin side, it'll probably be perfect at serving time. Maybe there does exist a roux color chart that can help, or maybe you're not looking for super accurate numbers.
After checking "Cooking" Peterson , "The New Professional Chef" Culinary Institute of America , "On Food and Cooking" McGee , and "Cookwise" Corriher , the only guideline on ratio I found was from Shirly Corriher, who tells us that you want 1 tablespoon of flour per cup of liquid for a thin sauce, 2 tablespoons per cup for a medium sauce, and 3 tablespoons per cup for a thick sauce. There's a discussion of why darker roux thickens less, of course, but no attempt to quantify that effect.
Corriher goes on to point out other variables: age of the flour, protein content higher protein flour thickens less , and other ingredients salt, sugar, acid. Perhaps because there are so many variables that are hard to quantify and control, this is one of those areas where most cooks rely on a little experience and a lot of observation.
Although this doesn't specifically answer the question, it does include a comparative colour chart for roux, which will be most helpful in gaining a consistent thickening power.
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Skip to Recipe Print Share Share on:. Contents hide. Complete guide on how to make a roux for sauces, gravies and soups. In this post, you'll learn what is roux, 3 types of roux, all the tips to a perfect roux to make amazing sauces and dishes.
Cook: 10 minutes.
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