What is roux?

Answer 1

I am from Louisiana :) Roux is a basis for most sauces in this region. Basically it is used as a thickener and for color and flavoring. First a roux can be made theoretically from any fat source that can liquify such as butter or as one earlier person mentioned bacon fat. I have a personal preference to use the fat from sausages specifically andouille(I like a local butcher called Bourgeois Meat Market in Thibodaux, LA). Now the proportions are very simple you need equal parts by weight of all purpose flour and fat. You will add the flour to the fat once it is hot at about medium heat on your stove and stir it. Stir it slowly for about 20 minutes and you will have a roux if you don't burn it. The secret is stirring you can't walk away you must stir. Various shades of roux are used for different dishes. This seems to take on a unique character to the chef. So if you like doing things a certain way it adds your personality. There is no absolute perfect way to make a roux. Roux is most often combined with the mirepoix of this region being 2 parts chopped yellow onion to 1 part each of celery and green bell pepper. Chopped garlic, green onion, and italian flatleaf parsley(not the curly garnish type and not cilantro) are common too. Less common is fresh thyme(I like this). Once you've mastered this you can make most of the basic cajun and creole dishes.

Answer 2

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. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking.

Answer 3

A roux is a thickening agent and the base of many sauces. It is made by combining flour and oil (grease, shortening, lard, etc.) over heat.
A roux can be prepared in different ways, depending on the target dish. For cream sauces such as a bechamel or my grandma's cream gravy, the roux is not allowed to brown at all; while to make etouffe and the like, the mixture is allowed to brown quite deeply.

Answer 4

Roux

Related Terms
• bechamel






Definition: A roux is a mixture of butter and flour, cooked until bubbly. It can be browned very deeply, then used as the basis for etouffe and brown sauce. If not browned at all, it is the base of bechamel, veloute, or white sauce. By cooking the flour in the butter, the starch granulesin the flour begin to break. Then when liquid is added, the granules absorb the liquid, thickening the sauce.

Pronunciation: roo • (noun)

Answer 5

Roux is the basis for making a white sauce, which can then be made into a cheese sauce. Start with a tablespoon of melted butter in a pot, then add a dash of salt and two tablespoons of flour. Mix together into a ball. Then add water (or milk if you prefer), a bit at a time, mixing well while cooking. Bring to a boil. Then add cheese if you want.

Answer 6

Mixture of flour, half and half, butter and sometimes wine, depending on your taste.

Excerpt from the link below:
Make a roux: Sprinkle flour over oil, add 2 tablespoons butter, and cook over medium-high heat, stirring constantly, until dark brown, about 10 minutes. Do not let the roux burn; if it does overcook, discard it and start over with fresh oil, butter, and flour. Remove from heat. Cool roux slightly. Using a paper towel, remove excess oil from top of roux by laying it flat across the top. Return pot to heat. Add 6 tablespoons butter, stirring until melted. Add onions, and cook until translucent and very tender, about 10 minutes.

Answer 7

Roux is made of flour and grease and its used mainly for a Gumbo types it gives the gumbo a dark tense u can make it yourself or u can buy it at a store to make it u can mix flour and grease then put it in the microwave for like 23:00 or more but u have to keep stopping and stiring it its gotta be very dark its much better to buy if u don't won't a nasty smell in your house and u don't have much time.

Answer 8

Roux is a thickening agent created by mixing oil or butter and flour and cooking until it reaches the desired brownness.

Answer 9

roux is a white sauce. It is plain flour, butter and milk. Then, once heated an melted, you can add other things like cheese etc.

Put it all in a saucepan and use a whisk to mix it while you heat it. Add more milk until you get the consistency you want.

Answer 10

In Lousisanna it is the start to gumbo -

Grandma's Way is:

Bacon Grease in cast iron skillet melted
Add flour til it is kinda thick
Brown the flour but don't burn so keep that heat medium
Start singing " Amazing Grace" and when you have finished the roux will be ready to start your gumbo.