Roux-Based Sauces-What, How and When
Pronounced roo, a roux is the usual term given to the method of mixing equal amounts of fat and flour that are cooked and combined with liquid to make a base for sauces.
Roux (IPA: /ˈruː/) (pronounced like the English word "rue") is a mixture of wheat flour and fat. It is the basis of three of the mother sauces of classical French cooking: Sauce béchamel, Sauce velouté, and Sauce Espagnole.
Roux
From the French word meaning 'reddish', a roux is a blend of flour and butter mixed to a paste and cooked until a reddish brown colour is obtained. This is then used as a thickening agent for basic sauces.
Waitrose ...
Roux - Definition
Herb and Cheddar Savory Shortbread - Whole Grain, High Fiber Food
Roux - Flour-based Sauces
Fluffy Buttermilk Biscuits - Recipe for Easy Quickbread Biscuits - Buttermi...
Making Roux Step by Step
1.
1. Using a heavy cast iron skillet, heat equal parts oil and flour over medium heat (you can use the oil of your choice -- Marcelle used vegetable oil. You can also use lard like they did in the old days.
A roux, as you know, is a cooked mixture of generally equal parts flour and butter, that is used to thicken soups, sauces, and stews.
A basic roux can be started with a cup each of flour and vegetable oil. Pour the oil into the pot and heat. When the oil is just shy of smoking point, add the flour in gradually, stirring constantly.
-When the roux (flour and butter mixture) is thick and well combined, add the hot milk, a ladleful at a time, and beat it into the roux until completely incorporated.
Roux - is a paste of butter and flour that is used to thicken almost everything in Western cooking. A white roux is the base for white, or cream sauces, such as sauce béchamel, used with chicken, vegetables and fish.
roux Pronunciation: ROO Notes: This is a thickener that's made from equal weights of flour and a fat, like butter or meat drippings. It's especially good for thickening rich, hearty stews and gravies.
Roux
A slow-cooked mix of flour and fat, used to thicken soups and sauces.
more results ...
Roux - Mixture of flour and butter or other fat used to thicken sauces and soups.
Sabler - To cut butter or another fat into flour until it is pebbly.
Sauter - To cook something in fat on high heat.
Roux
A roux is a cooked mixture of equal quantities of butter and flour that is the base for sauces such as white sauce and béchamel.
Rump ...
Roux: A mixture of flour and butter, or fat, blended together over a low heat and which serves as the basic thickening agent for most sauces.
Roux-A thickened paste made from butter and flour usually used for thicken sauces.
Rub-A mixture of ground spices that is rubbed over meat and then baked or roasted.
Cooking Terms Glossary S
Sauté-Cooking food in hot oil in a pan.
roux - A mixture of flour and fat that is cooked over low heat and used to thicken soups and sauces. There are three types of roux...white, blond, and brown.
roux A mix of flour and butter, cooked together until the flour is browned. Used as a base for
Cajun/Creole dishes such as gumbo, jambalaya and etouffé. It can also be used for a thicknerfor sauces.
Roux
A mixture of flour and oil or fat, cooked until the starches in the flour can absorb liquid. It is used to thicken sauces from white sauce to gumbo.
Saturated fat ...
Roux - A blend of flour and oil or butter used to thicken sauces and gravies. The fat and flour are mixed together in equal amounts over heat. If a white roux is desired, the melting and blending are done over low heat for a few minutes.
Roux: A cooked mixture of flour and melted fat, used to thicken sauces, soups, and stews.
Salsa: A cold, chunky mixture used in Mexican and Southwestern cuisine, often made from chopped tomatoes, onions, chiles, and cilantro.
Roux: A cooked mixture of flour and a fat used as a thickener in a sauce or soup.
S
Sachet: A small pouch or bag used to contain herbs.
roux - a cooked mixture of flour and oil, fat or butter that is used to thicken liquids
Cooking Terms Starting With "S" ...
roux: A thickening agent of flour and fat/oil
S
sabayon: Egg yolks and a liquid whipped over a bain marie until creamy ...
Roux
A mixture of fat and flour cooked together, usually in equal parts, over low heat until the flour and fat blend together smoothly and is used to thicken soups, sauces, gravies, and stews
Royale ...
Roux - A mixture of flour and butter used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are white roux, made by cooking the flour for only a minute or two.
Roux
Roux is a mixture of equal parts fat and flour used for thickening sauces and soups.
Sachet ...
Roux - A mixture of fat and flour which is blended and cooked slowly over low heat until the desired consistency or color is reached. Roux is used as a base for thickening sauces.
roux (roo) - Classical cookbooks written as far back as the mid-1500s state that roux is derived from the French word "rouge" meaning "red" or "reddish" in color. Thus, the origin of the name.
Roux - A cooked mixture of equal amounts of flour and butter, or other fat, used to thicken many sauces and stews. The cooking time varies depending the on the type of the required. The three types of roux are blonde, brown, and black.
S ...
Roux: a thickening agent of fat and flour in a 1 to 1 ratio by weight, made by blending and cooking over low heat.
Roux - A mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, roux's are also made with bacon or poultry fats, margarine, and vegetable oil.
If the roux is hot - the liquid must be cold.
If the liquid is hot - the roux must be cold.
To avoid the pitfalls of lumps, the liquid you use must be opposite the temperature of the thickening agent.
roux: A cooked paste of flour and fat such as oil or butter that is used to thicken soups, stews, and gumbos.
rugelach: A Jewish dessert that's half cookie, half pastry; a dough is rolled around a sweet fruit, nut, or cinnamon filling and then baked.
Roux - The paste or thickening mixture of melted fat and flour, usually the basis of all cream sauces and gravies.
Sauté - To cook, pan-fry, or brown in a small amount of fat while turning frequently.
...
Roux (Fr.): An appareil containing equal parts of flour and fat (usually butter) used to thicken liquids. Roux is cooked to varying degrees (white, pale/ blond, or brown), depending on its intended use.
Roux
A somewhat equal cooked mixture of flour and oil, fat or butter used to thicken liquids. Most roux is made with a little more flour than fat.
Royal icing ...
roux: butter and flour mixed together to thicken sauce
S
sabayon: light sweet sauce of egg yolks, sugar, wine, flavoring, whipped as cooked ...
Along with roux, okra is the normal thickening agent in gumbo.
The best okra, like almost all vegetables, is young and fresh right out of the garden. Okra is easy to grow, prolific, and beautiful.
Cajun Chili (Roux Based)
Frank X. Tolbert's Original Bowl of Red
Thick and Chunky Crock Pot Game Day Chili ...
A. Traditionally, roux (flour cooked in fat or melted butter) was used to thicken creamy soups and sauces. Today, however, an easier and more waistline-friendly approach is to use the main ingredients themselves as thickening components.
others in classic cuisine; made from brown roux, brown stock browned
mirepoix, tomato puree, and herbs cooked together slowly, skimmed,
and strained.
espresso (It.) Strong Italian coffee made with a special machine that ...
The basic method of making espagnole is to prepare a very dark brown roux, to which are added several litres of veal stock or water, along with 10-15 kg of browned bones, pieces of beef, many kilograms of vegetables, and various seasonings.
Bechamel Sauce - This is a white sauce made with milk or cream and thickened with a roux. Bechamel sauce is generally used as a base for other more complex sauces, though it may be used alone for binding or moistening.
sauce Bèchamel: classic white sauce made with milk, flavored with onions and cloves, thickened with white roux (e.g.
Bechamel One of the "Mother" sauces, this white sauce is made by adding milk to a roux. Bisque A seasoned shellfish puree flavored with white wine, cognac, and fresh cream, used as the basis of a soup.
Roux Plain flour and fat, usually butter, cooked together and used as a thickener for sauces, soups, etc. Roux Blonde: 10oz of flour cooked in 8oz of butter to a light yellow colour.
Béchamel sauce (white) - White cream sauce made from a roux (a combination of flour and a fat). The old expression, "First you make a roux," indicates that you make the roux before adding anything else to it.
Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick.
In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water.
Gumbo is a soup/stew which starts with the making a French/Cajun roux. Ground leaves of the sassafras tree called filé powder were originally used by the Choctaw Indians and help to thicken and give a thyme/savory flavor to Cajun/Creole soups.
A soufflé's main ingredients include a base, which is made from a thick white béchamel sauce, a roux-based sauce, if savory, or pastry cream, if sweet.
A French white sauce made with milk and a roux of butter and flour. A thin sauce is made with 1 tbsp each butter and flour to 1 cup of milk. For medium sauce, use 2 tbsp each, and for a thick sauce, use 3 tbsp each.
beef tartare ...
Thicken - To make a liquid more thick by reducing or adding a roux, starch, or eggs.
Thin - To dilute a mixture by adding more liquid.
Thyme - A grayish green herb, thyme has minty, light flavor.
Recipe: Roast Beef with Garlic and Thyme ...
A Cajun speciality, shrimp gumbo starts with a rich roux. Calling for corn, okra, and file powder, these easy shrimp gumbo recipes add a Mardi Gras of flavors to seafood soup.
See All Soup and Chowder Recipes ...
Thus the ingredients of a velouté are butter and flour to form the roux, a light chicken, veal, or fish stock, and salt and pepper for seasoning. Commonly the sauce produced will be refered to by the type of stock used e.g. chicken velouté.
Despite several differences, the Creole and the Cajun cooking styles have many features in common: Both of them prefer spicy, pungent flavours; both use roux (flour browned in hot butter) excessively; and both make heavy use of venison and sea food.
Sauce piquante - A thick, sharp-flavored sauce made with roux and tomatoes, highly seasoned with herbs and peppers, simmered for hours.
Saucisse - [French] a very small sausage.
Saucisson - [French] sausage.
Adding eggs, cream, melted fat or roux panada to a dry mixture to hold it together.
Biscotti
Traditional Italian almond biscuits also known as Cantuccini.
A thick, sharp-flavored sauce made with roux and tomatoes, highly seasoned with herbs and peppers, simmered for hours.
Saucisse:
[French] a very small sausage.
›How To Make Roux Making Sense Of Food Thickeners Part Ii
›How To Make Rugelach
›How To Make Spring Rolls
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›How To Make White Stock ...
 See also: Sauce, Cooking, Flavor, Flour, Vegetable
  
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