Roux

A Quick Overview Of Roux

A 'roux' *(m) is a means of thickening a soup, stock or sauce. It is made by frying flour gently in fat, (usually butter), then adding the liquid to be thickened by degrees.

The flour/fat ration is usually 1:1, and a roux, unlike other 'liaisons', is used at the start of cooking.

'Roux’ is an adjective which means 'russet-red' or 'reddish brown' in French, which, apparently, alludes to the colour of the cooked fat and flour in a 'roux'. That said, I have never come across a roux that I would describe as even remotely reddish brown.

There are 3 types of 'roux':

• Roux Blanc (white), which means that the flour and fat have not been cooked very long;
• Roux Blond (blond), which means the roux has been cooked a little longer, and acquired some colour;
• Roux Brun (brown), which means that the roux has been cooked long enough to acquire a deep biscuit colour. The name is a misnomer - a 'roux brun' is not cooked until it is actually brown. Dripping, rather than butter, is generally used for a 'roux brun'.

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