Roux is the French term for “binder” We use this for making different recipes like soups,sauces,salpicons or ragout (hash) . This is een important skill when you want to succeed your recipes. A roux is a mixture of butter and flour at a ratio of 5:6.
We know 3 kinds of rouxs
1 blank roux
2 light-coloured roux
3 brown roux
|Making a “roux”||
- for 1 liter soup :
- 50 gram butter
- 60 gram flour
- place a pan with a thick bottom on the stove
- put butter in the pan and slowly heat it
- heat it till it stopped bubbling (all water is then evaporated)
- lower your heat and add the flour
- mix the flour with a spatula and keep stirring till a “ball” forms.
- keep stirring for 5 minutes to achieve a heat in the roux around 95 celcius
- the roux is now finished to use further.
when temperature heats up too fast…take the pan of the stove and place the bottom in cold water to quickly cool down. then start again,
What roux you want to make depends on the recipe you are making.Blank roux is used to make binded soups, light-coloured rouxs to make salpicons or ragouts and brown roux to bind dark sauces. To make the difference in the color is by coloring the butter which means higher temperature on your stove. I will put it in a recipe so you can print it out.