What Is Roux? Learn How To Make The Basic Ingredient Of French Cuisine

What Is Roux? A roux is a cooked blend of flour and butter that is a fundamental element in French cuisine, regarded as one of its cornerstones. This straightforward yet potent mixture not only thickens sauces, stocks, and soups but also imparts a subtle nutty flavor and a rich, appealing color to various dishes.

To create a roux, flour is cooked in butter over low heat, allowing the ingredients to meld seamlessly. As it cooks, the roux transforms in color and flavor, ranging from a light hue and mild taste suitable for white sauces to a darker shade with a more pronounced flavor, ideal for complex, full-bodied dishes. Roux is particularly crucial in the preparation of four of the five mother sauces of classical cuisine: Béchamel, a creamy white sauce; Espagnole, a rich and deep sauce; Velouté, a light and delicate sauce; and Tomato Sauce, which, while distinct, also benefits from the roux’s thickening properties.

Each of these sauces serves as a foundation for numerous other recipes, highlighting the versatility and significance of roux in the culinary world. Beyond its thickening role, roux adds depth and complexity to dishes, enhancing both flavor and texture. Thus, mastering the art of making a good roux is essential for any cook eager to delve into and refine their skills in the culinary arts, particularly within French cuisine.

It is advisable to use clarified butter in the preparation of roux, other kinds of fat should only be used for serious reasons of economy.

-Auguste Escoffier – French chef, restaurateur and writer

Jump To Section

1. What Is a Roux?
2. The Origin
3. How Does It Work?
4. Essential Tips To Consider When Making Roux
5. How to Make A Classical Roux In 5 Easy Steps

What Is A Roux?.

Roux is a culinary staple that consists of a cooked mixture made from equal weights of flour and fat, serving as a crucial thickening agent in a variety of dishes, including sauces, broths, stews, and soups. This versatile mixture not only enhances the texture of these dishes, imparting a silky and smooth mouthfeel, but it also contributes a delightful toasty flavor that elevates the overall taste profile.

Traditionally, a quantity of 120 grams of roux, which breaks down to 60 grams of flour and 60 grams of fat, is sufficient to thicken approximately one liter of liquid. While various fats can be used, butter is the most commonly employed fat due to its rich flavor and ability to create a smooth consistency.

Roux is categorized into four distinct types: blanc, blond, brown, and dark roux, each of which serves a specific purpose in culinary applications. The dark roux, in particular, is a hallmark of Cajun and Creole cuisines, which have been shaped by a rich tapestry of European, African, and Caribbean influences. Each type of roux plays a vital role in the dishes it accompanies, contributing not only to the thickening process but also to the overall flavor and color of the final product.

For instance, the classic French sauce Espagnole, known for its deep, rich flavor and dark hue, requires a brown roux to achieve its characteristic color and toasty flavor profile. In contrast, Béchamel sauce, a foundational white sauce in French cuisine, relies on a white roux to thicken it without altering its pristine color. The choice of roux type is essential, as it directly impacts the dish’s final appearance and taste, showcasing the importance of this simple yet powerful mixture in the culinary world. Whether used in a comforting bowl of gumbo or a classic cheese sauce, roux remains an indispensable element in the art of cooking, bridging flavors and textures in countless recipes.

The Origin

The transition of roux into French cookery is a fascinating tale that intertwines culinary evolution with historical context. It is believed that this essential thickening agent must have seamlessly integrated into the fabric of French cuisine when it was introduced by the cooks of Anne of Austria, a Spanish princess who became Queen consort of King Louis XIII of France. Anne, who lived from 1601 to 1666, played a significant role in French history, not only as a queen but also as a regent during the formative years of her son, King Louis XIV’s reign. This period was marked by significant cultural and culinary exchanges, and the introduction of the roux was one of the many influences that shaped French gastronomy.

Before the advent of roux, French sauces were primarily thickened using bread crumbs, a method that, while effective, lacked the smooth texture and rich flavor that roux could provide. It wasn’t until the mid-17th century that the renowned French chef and culinary writer François La Varenne began to popularize the use of roux in his recipes. La Varenne’s innovative approach to cooking emphasized the importance of technique and the quality of ingredients, and his embrace of roux marked a significant shift in French culinary practices. The smooth, silky consistency of roux quickly became the preferred thickening agent, effectively replacing the coarser texture of bread crumbs and elevating the quality of sauces to new heights.

As the centuries progressed, the influence of French cuisine began to extend beyond Europe. In the 18th century, French settlers migrated to America, particularly to the region that would become New Orleans. They brought with them their culinary traditions, including the use of roux, which would eventually become a cornerstone of Cajun and Creole cuisine. This vibrant culinary landscape in New Orleans is a rich tapestry woven from European, African, and Caribbean influences, reflecting the diverse cultures that have settled in the region over the years. Cajun and Creole cooking, in particular, showcases the creativity and adaptability of the people who inhabit this area, as they blend their culinary heritage with local ingredients and flavors.

Interestingly, the introduction of roux to the American culinary scene also led to the development of a darker thickening agent, which is distinct from the lighter roux commonly used in traditional French cuisine. This darker roux, often achieved through a longer cooking process, imparts a deeper flavor and color to dishes, further enriching the culinary identity of Cajun and Creole cooking. Today, the legacy of roux continues to thrive, serving as a testament to the enduring influence of historical figures like Anne of Austria and culinary pioneers like François La Varenne, as well as the dynamic cultural exchanges that have shaped the culinary landscape of both France and America.

How Does It Work?

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Roux is a classic culinary technique that serves as a thickening agent for a wide variety of dishes, imparting a distinctive and rich flavor profile that enhances the overall taste of the meal. This versatile mixture, typically made from equal parts flour and fat—such as butter—undergoes a transformation when cooked, resulting in a smooth and creamy consistency that can elevate sauces, soups, and stews. However, the question arises: how does roux work to thicken these dishes?

To fully appreciate the role of roux in cooking, it is essential to delve into the underlying chemical reactions that occur during its preparation and incorporation into recipes. When flour is combined with fat and heated, the starches in the flour begin to gelatinize, absorbing moisture and swelling. This process not only thickens the mixture but also contributes to the development of complex flavors through the Maillard reaction, which occurs when proteins and sugars in the flour are exposed to heat.

As the roux continues to cook, it can take on various colors—from a pale blonde to a deep brown—each stage offering a different flavor profile and thickening ability. The longer the roux is cooked, the nuttier and more robust the flavor becomes, making it a crucial component in many traditional dishes, such as gumbo and béchamel sauce. Understanding these chemical reactions and the science behind roux allows cooks to master this technique, ensuring that their dishes achieve the desired consistency and flavor complexity.

Heat

Roux is a fundamental component in many culinary preparations, particularly in sauces and soups, and understanding the science behind its preparation is crucial for achieving the desired texture and consistency. When high heat is applied to the roux, it can lead to undesirable results. Specifically, the intense heat causes the starch granules to harden, which prevents them from properly absorbing the liquid that is added later on. This can result in a sauce that is lumpy and lacks the smooth, velvety texture that is often sought after in culinary applications.

Conversely, when the temperature is gradually increased, a more favorable reaction occurs. The gentle heat allows the outer coating of the starch granules to swell and eventually break down, a process that transforms the starch into dextrin. Dextrin is a key substance in the thickening process, as it has the ability to absorb liquid and create a cohesive mixture. This transformation is essential for achieving the right consistency in sauces, gravies, and soups.

Therefore, it is of utmost importance to always prepare the roux over low heat. This method not only ensures that the starch granules are properly activated but also allows for a more controlled cooking process, which helps to develop the flavors of the roux without risking the integrity of the starch. By taking the time to prepare the roux correctly, you set the foundation for a successful sauce that is both rich and smooth, enhancing the overall quality of your dish.

Types of roux

Traditionally, French cuisine is renowned for its sophisticated techniques and foundational elements, one of which is the roux. A roux is a mixture of fat and flour that serves as a thickening agent for various sauces and dishes. In the classic French culinary tradition, there are three primary types of roux: blanc, blonde, and brown. Each of these roux types plays a distinct role in the preparation of sauces, contributing not only to texture but also to flavor and color.

The first type, blanc, is a white roux that is typically used to thicken white sauces, such as the classic béchamel. This roux is cooked for a short period, just long enough to eliminate the raw flour taste while maintaining its pale color. The quick cooking process ensures that it retains its light hue, making it ideal for delicate sauces that require a subtle flavor profile.

The second type, blonde, is a roux that is cooked slightly longer than blanc, resulting in a light golden color. This roux is commonly used to thicken sauces that have a more pronounced flavor and a yellowish hue, such as velouté sauce. The blonde roux adds a nutty flavor and a richer color to the sauce, enhancing the overall taste without overpowering the dish.

The third type, brown, is cooked even longer until it reaches a deep, rich color. This roux is used to enrich the flavor of darker sauces, such as demi-glace and Espagnole. The longer cooking time allows the flour to develop a complex, toasted flavor that complements hearty dishes, adding depth and richness to the final sauce.

In addition to these traditional French roux, a fourth type has emerged from the culinary traditions of the United States, particularly within Cajun and Creole cuisines. This is known as dark roux. Dark roux is characterized by its deep brown color and robust flavor, which is achieved by cooking the roux for an extended period until it reaches a dark, almost chocolate-like hue. This type of roux is essential in many Cajun and Creole recipes, where it serves to enhance the flavor and color of dishes such as gumbo and jambalaya. The dark roux not only thickens the sauce but also imparts a distinctive, smoky richness that is a hallmark of these regional cuisines.

In summary, while French cuisine traditionally recognizes three types of roux—blanc, blonde, and brown—the introduction of dark roux from Cajun and Creole cooking has expanded the repertoire of this essential culinary technique. Each type of roux brings its own unique characteristics to the table, allowing chefs to create a wide range of sauces and dishes that are rich in flavor and texture.

Timing

The time required to cook the various types of roux can vary significantly, ranging from as little as 3 minutes to as much as 20 minutes. This variation in cooking time is largely dependent on the specific type of roux being prepared, as well as the intended use and the characteristics of the liquids into which the roux will ultimately be incorporated. Each type of roux serves a different culinary purpose and contributes distinct flavors and textures to dishes, which is why understanding the appropriate cooking times is essential for achieving the desired results.

To provide a clearer picture, here are the estimated cooking times for each type of roux:

• Blanc Roux: This is the lightest and least cooked version of roux, requiring only about 3 minutes of cooking time. It is typically used in white sauces, such as béchamel, where a subtle flavor and a pale color are desired.
• Blonde Roux: Slightly darker than blanc roux, blonde roux takes approximately 5 minutes to cook. It develops a nuttier flavor and is often used in sauces like velouté, where a bit more depth is needed without overpowering the dish.
• Brown Roux: This type of roux is cooked for a longer period, usually between 10 to 15 minutes. The extended cooking time allows the roux to achieve a rich, deep color and a robust flavor, making it ideal for hearty sauces and gravies.
• Dark Roux: The darkest and most flavorful of the roux types, dark roux requires about 20 minutes of cooking. It is often used in Cajun and Creole dishes, such as gumbo, where its intense flavor and color are essential to the dish’s overall profile.

By understanding these cooking times and the characteristics of each roux, cooks can better tailor their preparations to suit the specific needs of their recipes, ensuring that the final dishes are both flavorful and visually appealing.

Thickening power

The blanc roux is renowned for its superior thickening power compared to other types of roux. This remarkable ability can be attributed to its relatively short cooking time, which allows the starch grains present in the flour to swell and break down effectively.

As these starch grains undergo this transformation, they convert into dextrin, a complex carbohydrate that plays a crucial role in the thickening process. Dextrin is essential for achieving the desired viscosity in sauces and soups, making blanc roux a preferred choice for many culinary applications.

In contrast, brown or dark roux, which is cooked for a longer duration, undergoes a different transformation. The extended cooking time causes the starches to break down to a greater extent, resulting in a loss of their thickening capabilities. While brown roux imparts a rich flavor and color to dishes, its thickening power is diminished compared to that of blanc roux.

Consequently, chefs often choose blanc roux when they seek to achieve a smooth, velvety texture in their sauces, gravies, and soups while reserving brown roux for recipes where flavor depth is prioritized over thickening strength. This distinction highlights the importance of understanding the characteristics and applications of different types of roux in culinary practices.

Flour

Flour is known for its stability as a thickening agent, primarily because the starches it contains are less prone to breaking down under heat compared to many other thickeners. This characteristic makes flour a reliable choice in various culinary applications.

Among the different types of flour, cake flour stands out due to its higher starch content compared to bread flour. This increased starch concentration allows cake flour to thicken mixtures more effectively, making it particularly useful in recipes that require a delicate texture and structure, such as cakes and pastries.

On the other hand, all-purpose flour occupies a unique position in the world of cooking and baking. It strikes a balance between the properties of cake flour and bread flour, making it incredibly versatile. This versatility is one of the reasons why all-purpose flour is the most commonly used flour in professional kitchens, especially when it comes to preparing roux.

A roux, which is a mixture of flour and fat cooked together, serves as a foundational thickening agent for many sauces and soups. The stability of all-purpose flour, combined with its ability to create a smooth and consistent texture, makes it an essential ingredient for chefs and home cooks alike. Overall, the choice of flour can significantly impact the outcome of a dish, and understanding the differences between these types can enhance culinary results.

Fat

When it comes to preparing a roux, a fundamental component in many culinary traditions, there are several types of fats that can be utilized, each bringing its own unique characteristics to the dish. Common options include vegetable oil, whole butter, and a variety of other fats, each of which can significantly influence the flavor profile of the final dish. Among these, butter has traditionally been the fat of choice for many chefs, prized not only for its rich flavor but also for the way it interacts with other ingredients in a recipe.

Butter, particularly in its whole form, is favored for its ability to impart a creamy, slightly nutty taste that enhances the overall complexity of sauces, soups, and gravies. However, for those looking to refine their cooking techniques further, clarified butter emerges as a popular alternative. Clarifying butter involves a meticulous process of heating it to separate the milk solids and water from the fat. This results in a purer fat that can withstand higher cooking temperatures without burning, making it ideal for creating a roux.

The removal of water and milk solids is crucial, as these components can interfere with the cooking process, potentially leading to undesirable textures or flavors in the final dish. By using clarified butter, chefs can achieve a smoother, more consistent roux that serves as a robust foundation for a variety of sauces and soups. Ultimately, the choice of fat in a roux not only affects the cooking process but also plays a significant role in shaping the dish’s overall taste and mouthfeel, making it an important consideration for any culinary endeavor.

Ratio: Flour Vs. Fat

The approximate quantities of roux needed to thicken 1 Liter of liquid to thin, medium, and thick consistencies are:

Sauce	Flour	Fat	Liquid
Thin	48 g	48 g	1L
Medium	60 g	60 g	1L
Thick	95 g	95 g	1L

Note: Many types of flour, such as rice flour, arrowroot, cornstarch, tapioca flour, and potato starch, would give the same result as all-purpose flour but take into account the other substances contained in these flours.  

Essential Tips To Consider When Making Roux

One of the most frequently asked questions is about how to make a roux properly. It is a simple and quick recipe. Just cook equal parts flour and butter. However, there are some tips that we should consider.

Avoiding lumps

The method by which the roux is combined with the liquid can significantly influence the final texture of the dish, particularly in terms of the formation of lumps. In culinary practice, it is generally recommended to add a cold roux to a hot liquid, while conversely, a hot roux should be introduced to a cold liquid. This approach helps to ensure a smoother integration of the ingredients.

To achieve the best results, it is ideal to temper the roux with a small amount of the liquid before fully incorporating it. This step allows the roux to gradually acclimate to the temperature of the liquid, facilitating a more uniform mixture. By doing so, we provide the ingredients with the necessary time to meld together, ultimately transforming into a cohesive paste that can be easily blended into sauces or broths.

Once the roux has been properly tempered and combined, you can proceed to add the remainder of the roux to your sauces or broths, following the specific instructions outlined in your recipe. It is crucial to avoid the common pitfall of mixing a hot roux directly with a hot sauce or, alternatively, combining a cold roux with a cold liquid. Such practices are likely to result in the undesirable formation of lumps, which can compromise the smoothness and overall quality of the final dish. Therefore, careful attention to the temperature and method of mixing is essential for achieving a velvety texture in your culinary creations.

Sift the flour

This practice serves a crucial role in ensuring that unwanted residues and impurities do not become incorporated into the final preparation of baked goods and other flour-based dishes. By sifting the flour before use, chefs and bakers can effectively eliminate any potential contaminants, such as small clumps, insects, or foreign particles that may have inadvertently found their way into the flour during storage.

Sifting is not merely a precautionary measure; it is a standard quality control practice that is widely adopted in professional kitchens around the world. This step is essential for achieving the desired texture and consistency in various recipes, as it aerates the flour and helps to break up any lumps, resulting in a lighter and more uniform mixture.

In addition to enhancing the quality of the final product, sifting flour also contributes to the overall efficiency of the cooking process. By ensuring that the flour is free from impurities and properly aerated, chefs can work with greater confidence, knowing that they are starting with the best possible ingredients. Therefore, the act of sifting flour is not just a simple task; it is an integral part of the culinary process that underscores the commitment to excellence and attention to detail that defines professional kitchens.

Heat intensity

To achieve the best results when preparing your sauce, it is essential to cook it slowly over medium to low heat using a double-bottom saucepan. This method allows for a gentle and even distribution of heat, which is crucial for the proper cooking of the ingredients.

Cooking too quickly over high heat can lead to undesirable outcomes, such as the starch granules hardening prematurely. When this happens, the starches do not have the opportunity to properly gelatinize, which is necessary for thickening your sauce effectively.

By taking the time to cook your sauce at a lower temperature, you ensure that the flavors meld beautifully and that the sauce reaches the desired consistency without any unwanted clumps or graininess. Patience in this process will ultimately yield a smoother, richer, and more flavorful sauce that enhances your dish.

Mixing constantly

Once the butter has completely melted and is bubbling gently in the pan, carefully add the flour to the mixture. Using a wooden spoon or a whisk, begin to stir the ingredients together vigorously. It is important to keep the mixture moving continuously over the heat to ensure that the flour is fully incorporated into the melted butter.

This will help you achieve a smooth and homogeneous mixture without any lumps. As you stir, pay close attention to the color of the mixture; you want to achieve a uniform, golden hue. This process not only helps to develop the flavors but also ensures that the flour is cooked properly, which is essential for the final texture of your dish. Continue stirring for several minutes, allowing the mixture to cook evenly and develop a rich, toasty aroma.

Starch property

Starch, which is most commonly derived from flour, undergoes a process known as gelatinization when it is heated to temperatures ranging from 60°C to 90°C (or 140°F to 194°F). This critical phase is when the starch granules begin to absorb liquid and swell, leading to the thickening of the mixture. It is essential to understand that this thickening process does not happen instantaneously; rather, it requires a certain amount of time and the right conditions to fully develop.

A frequent pitfall that many cooks encounter is a lack of patience during this crucial stage. Some may mistakenly believe that the initial amount of roux they have added will not be sufficient to achieve the desired thickness for their sauce. In their eagerness to expedite the thickening process, they may resort to adding more roux or simply dumping in additional flour. This can lead to undesirable outcomes, such as a sauce that is overly thick or, worse yet, one that has an unpleasant raw flour taste.

To avoid falling into this common trap, it is vital to adhere to the recommended proportions of flour, fat, and liquid in your recipe. Each component plays a significant role in achieving the perfect consistency and flavor.

Additionally, it is important to allow the mixture to reach the appropriate temperature and to give it enough time to work in harmony with the roux. By exercising patience and following these guidelines, you can ensure that your sauce thickens beautifully without compromising its taste or texture. Remember, good cooking often requires a balance of technique and timing, so take the time to let the science of cooking work in your favor.

Tasting notes

A helpful tip to determine when your dish is ready is to pay attention to the aroma that fills the air. When it begins to emit a delightful scent reminiscent of roasted hazelnuts, freshly popped popcorn, or the warm, inviting fragrance of baked flour, you can be fairly certain that it has reached the perfect stage of doneness.

These enticing smells are often indicators that the ingredients have caramelized and developed their flavors, signaling that it’s time to take a closer look and see if it’s ready to be enjoyed. So, keep your senses alert and let those delicious aromas guide you in the kitchen!

Storing

Preparing the roux ahead of time is not only a practical approach to cooking, but it also allows for greater efficiency and convenience in meal preparation. By making a batch of roux in advance, you can save valuable time during busy weeknights or when hosting gatherings.

Once prepared, simply store the roux in an airtight container and place it in the refrigerator, where it can remain fresh for several weeks. This way, you can easily access it whenever you need to whip up a delicious sauce, soup, or casserole, enhancing the flavor and texture of your dishes without the need for last-minute cooking. Having a ready-made roux on hand can significantly streamline your cooking process, making it easier to create hearty and satisfying meals with minimal effort.

How to Make A Classical Roux In 5 Easy Steps 

It is simple and easy to make. However, the preparation technique will reflect on the final result of your sauce, broth, soup, or stew. Learn now how to prepare it.

Now, get to work! 😋

Bottom Line

Roux is a fundamental element in French cuisine, serving as an essential base for a variety of sauces and dishes. This preparation, which consists of mixing equal parts of flour and fat, usually butter, is cooked until it reaches a color that varies from light to dark, depending on the desired use.

Roux not only adds flavor and texture to dishes, but also acts as a thickening agent, being indispensable in classic recipes such as béchamel sauce and spaghetti sauce. Its versatility and importance in French cuisine make it a staple that every cook should master to create authentic and delicious dishes.

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