0
Roux is made by combining equal parts of butter and flour, and cooking it. The butter should be melted in a skillet, and then the flour stirred in. You should constantly stir, so it doesn't stick and start to scorch. Depending on the type of soup, you cook the Roux different lengths of time. For instance, if it is a lighter color soup, you will want a Blonde Roux, which means you cook it over the heat until is is blended well, but not brown. A Medium Roux would be for a medium-colored soup, and is cooked in the skillet until a light brown color is achieved. For a Dark Roux, you will cook it until it is pretty dark--but not burned. They key to adding Roux to a soup is, if the soup is COLD, the Roux should be HOT when whisked in. If the soup is HOT, then the Roux should be added COLD (after cooking the Roux, place in the refrigerator until completely chilled). If you add HOT Roux to a HOT soup, it will NOT thicken it, and vice versa. If you are wanting to add it to the actual soup base, before other ingredients are added, you will get your soup stock hot, then whisk in the cold Roux, then add your other ingredients. Not only will the Roux thicken the dish, but it will also add a lot of flavor.
Wiki User
∙ 13y ago
Add your answer:
Earn +20 pts
A thick white sauce?
Is called a bechamel sauce or a roux.
How do you make roue and can you thicken tomato sauce with it?
A roux is a mixture of equal quantities of butter and plain flour blended together. Small dollops can then be dropped into hot liquids (including tomatoe sauce). Stir till the liquid boils and thickens. More roux can be added at any time
Why is roux a sauce used for thickening?
Actually, a roux is not a sauce, but is the base for several different sauces and is used as a thickener in many dishes. A roux is made by combining equal parts of fat and starch (usually butter or lard and flour) and cooking it in a pan until the flour taste has been cooked out. The color of a roux depends upon the amount of time you cook it - and the darker the roux, the more flavor it imparts to the dish you are using it in. By adding milk to a roux you are making a bechamel sauce which is used in many lasagna recipes and other dishes. Bechamel sauce is also the base sauce for several other culinary sauces: Mornay sauce (cheese sauce), Mustard sauce, and Sauce Soubise (contains finely chopped onions that are sweated in butter before adding to the sauce) are a few of these.
How does butter affect roux sauce?
Roux is basically an emulsive agent -- butter adds the fat.
What considerations must be made when incorporating a roux and a liquid?
The liquid may be added to the roux or the roux may be added to the liquid. You do not want the liquid to be very cold or it will solidify the fat in the roux. The roux may be warm or cold, but not extremely hot (sizzling). Combining hot roux and hot liquid will cause spattering and possible lumps. If the roux is hot, the liquid should be warm or cool. If the roux is cold, the liquid must be warm, which makes blending easier and avoids a granular texture. Add the liquid to the roux slowly, in stages, stirring constantly with a whisk between additions to ensure a lump-free preparation. The thickness of the liquid will not be fully realized until it has returned to the boiling point and the starch has completely gelatinized.
How do you write roux in the plural?
The plural form of "roux" is "roux." The word "roux" is originally from French, and it remains the same in its plural form.
What is roux?
It means Ginger in french and has also other meanings [Quote]
What is the difference between a roux cheese sauce and an all in one?
no
How does roux sauce make mushroom soup appealing?
Roux sauce helps thicken anything that it is added to. Watery mushroom soup isn't as appealing as it would be a thick, hearty soup.
How do you cook mornay sauce?
Mornay sauce starts out as a bechamel sauce (a basic roux of flour, milk & butter). Then it is added with a cheese, such as gruyere.
Explain how to avoid creating lumps when mixing a roux and a liquid base together?
If you're using cornstarch or flour, you want to add it to cold liquid and dissolve it thoroughly, before adding it to your hot liquid, to avoid lumps. Be sure to whisk it quickly, as you're adding the cold liquid into the hot.
What is the feminine form of roux in french?
roux is 'rousse' when turned into the feminine > un garçon roux, une fille rousse
