roux
Definition: [ROO] A mixture of flour and fat that, after being slowly cooked
over low heat, is used to thicken mixtures such as soups and sauces. There
are three classic roux--white, blond and brown. The color and flavor is determined
by the length of time the mixture is cooked. Both white roux and blond roux are
made with butter. The former is cooked just until it begins to turn beige and the
latter until pale golden. Both are used to thicken cream and white sauces and light
soups. The fuller-flavored brown roux can be made with butter, drippings or pork or
beef fat. It's cooked to a deep golden brown and used for rich, dark soups and
sauces. cajun and creole dishes use a lard-based roux, which is cooked (sometimes
for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base
is indispensable for specialties like gumbo.
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