roux

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A roux-based sauce

Roux ( /ˈruː/) is a cooking mixture of wheat flour and fat (traditionally butter). It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Clarified butter, vegetable oils, or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight.^[1] When used in Italian food, roux is traditionally equal parts of butter and flour. In Cajun cuisine, roux is almost always made with oil instead of butter and dark brown in color, which lends much richness of flavor, albeit, less thickening power. Hungarian cuisine uses lard (in its rendered form) or—more recently—vegetable oil instead of butter for the preparation of roux (which is called rántás in Hungarian).

Methods

The fat is heated in a pot or pan, melting it if necessary, then the flour is added. The mixture is stirred until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent and until desired color has been reached. The final results can range from nearly white to nearly black, depending on the length of time it is over the heat, and its intended use. The end result is a thickening and flavoring agent.

Roux is most often made with butter as the fat base, but it may be made with any edible fat. In the case of meat gravies, they are often made with rendered fat from the meat. In regional American cuisine, bacon is sometimes rendered to produce fat to use in the roux. If clarified butter is not available, vegetable oil is often used when producing dark roux, as it does not burn at high temperatures as does whole butter.

When combining roux with water-based liquids, such as broth or milk, it is important that these liquids are not excessively hot. It is preferable to add room temperature, or warm, roux into a moderately hot or warm liquid, or vice versa. To ensure the desired viscosity, they should be added in small quantities while stirring, briefly bringing the temperature up to boiling. Otherwise the mixture will contain lumps.

Types

Light (or "white") roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world. Darker roux, sometimes referred to as "blond", "peanut-butter", "brown" or "chocolate" roux depending on the color achieved, add a distinct nutty flavor to a dish. For example, classic Swabian (southwest German) cooking uses a darker roux for its "brown broth" (braune Brühe), which, in its simplest form, consists of nothing more than lard, flour, and water, with a bay leaf and salt for seasoning. Dark roux is often made with vegetable oils, which have a higher smoke point than butter, and are used in Cajun and Creole cuisine for gumbos and stews. The darker the roux, the less thickening power it has; a chocolate roux has about one-fourth the thickening power, by weight, of a white roux. A very dark roux, just shy of burning and turning black, has a distinctly reddish color and is sometimes referred to as "brick" roux.

A dish of staka served as part of a meze, Souda, Crete

Cretan staka

Staka (στάκα) is a type of roux particular to Cretan cuisine. It is prepared by cooking goat milk cream over a low flame with wheat flour or starch: the protein-rich part of the butterfat coagulates with the flour or starch and forms the staka proper, which is served hot. It is generally spread on bread or served over French fries.

The fatty part separates to form stakovoutyro, staka butter, which is kept for later use and has a faint cheesy flavor. This staka butter is used in Cretan piláfi, a local variation of pilaf commonly served in weddings.

Alternatives

Cooks can substitute for roux by adding a mixture of water and wheat flour to a dish that needs thickening, since the heat of boiling water will release the starch from the flour; however, this temperature is not high enough to eliminate the floury taste. A mixture of water and flour used in this way is colloquially known as “cowboy roux”, and in modern cuisine it is called a white wash, but is used infrequently since it imparts a flavor to the finished dish that a traditional haute cuisine chef would consider unacceptable. Cornflour (known as cornstarch in the U.S.) can be used instead of wheat flour, as less is needed to thicken, and it imparts less of the raw flour taste, and it also makes the final sauce more shiny.

As an alternative to roux, which is high in fat and very energy-dense, some Creole chefs have experimented with toasting flour without oil in a hot pan as an addition to gumbo. Cornstarch mixed with water (slurry), arrowroot, and other agents can be used in place of roux as well. These items do not contribute to the flavor of a dish, and are used solely for thickening liquids. More recently, many chefs have turned to a group of naturally occurring chemicals known as hydrocolloids. In addition to being flavorless and possessing the ability to act as a thickening agent, the resulting texture is often superior^{[citation needed]}, and only a small amount is required for the desired effect

See also

Food portal

References

Wikibooks Cookbook has a recipe/module on Roux

Look up roux in Wiktionary, the free dictionary.