A roux (pronounced “roo”) is a fundamental element in cooking, particularly in French cuisine, that serves as a thickening agent for sauces, soups, and other dishes. It’s created by combining equal parts of fat (usually butter) and flour, which are cooked together over heat to form a paste. Roux acts as a binding agent that helps to thicken liquids and create a smooth, consistent texture in various culinary preparations.
Four Kinds of Roux:
There are four kinds of roux categorized by their color and different purposes that they have. They have the same ingredients and ratios of fat to flour, just are cooked longer to get the different colors.
- White Roux: Cooked for 3-5 minutes. It’s used as a base for white sauces, such as béchamel, and other dishes where a light color is desired.
- Blond Roux: Blond roux is cooked slightly longer than white roux, giving it a light golden color. Typically it cooks for 5-10 minutes. It has a slightly nuttier flavor and is used in sauces like velouté, which need a bit more depth of flavor than a white roux can provide.
- Brown Roux: Brown roux is cooked until it reaches a deep brown color. Typically it takes 15-20 minutes. It has a more pronounced nutty aroma and is used in darker sauces like Espagnole (brown sauce) or demi-glace. The longer cooking time gives it a richer flavor profile.
- Dark Brown Roux: Some sources consider dark brown roux as a separate category due to its very deep color and distinct flavor. It’s cooked longer than a traditional brown roux, resulting in a roux with a dark, almost chocolate-brown color. It can take anywhere from 15-25 minutes. Dark brown roux is often used in Cajun and Creole cuisine, particularly in dishes like gumbo.
Each type of roux contributes different flavors and colors to dishes, making them suitable for various culinary applications. Remember that the cooking time for each roux affects not only its color but also its thickening power and flavor. The longer a roux is cooked, the less thickening power it retains, so choosing the right type of roux is essential for achieving the desired consistency in your dishes. LONGER COOKING = LESS THICKENING POWER.
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SERVINGS: 1 cup
- PREP TIME: 0 Mins
- COOK TIME: 10-35 Mins
- TOTAL TIME: 35 Min
Ingredients:
- 1/2 cup of butter or fat of choice (oil, lard, etc0
- 1/2 cup AP flour or GF flour
Preparation:
STEP 1.
In a pan over medium heat melt your butter or fat. Sprinkle in your flour and stir with a wooden spoon until smooth. Stir constantly until desired color of roux is reached, then remove from the pan and cool before using.
I live in South Louisiana and we use a dark roux in many of our dishes. Cooking a dark roux takes time, patience, and practice. Pushing the roux until the desired color is reached, typically the dark brown color as depicted in this post, delivers such a uniquely rich flavor. The end goal in creating a dark roux is to get it to almost a peanut butter-like consistency. Lastly, when setting out to make a dark roux you must fully commit to the process and not try and multitask within the kitchen. If you cook it too fast, or have your heat too high, or don’t constantly stir the roux, you risk burning it. A burnt roux cannot be salvaged and must be discarded! Practice, practice, practice!
Jim H. (Houma, Louisiana)
jamesheney89@gmail.com