Blanc Roux
The mixture of flour and fat seems to be quite simple. However, preparation time and heat are essential for the quality of the roux.
Equipment
- Saucepan
- Whisk
- Sieve
- Wooden spoon
- Small mixing bowl
Ingredients
- 60 g All purpose flour
- 60 g Unsalted butter optional - 60 g of clarified butter
Instructions
- Sift the flour in the mixing bowl.
- Melt the butter in a small saucepan over medium heat.
- When the butter starts to foam, add the sifted flour.
- Mix well and cook slowly for about 3 minutes.
- When the roux starts to have hazelnut aromas, it is ready. Transfer to another container and set aside.
Notes
About four centuries later, the roux remains one of the essential ingredients in many cuisines.
The combination of equal parts flour and fat results in one of the main thickening agents for sauces, broths, stews, and soups.
The secret to a quality roux lies in controlling the heat and preparation time. Never use a dark roux to thicken a béchamel or a golden roux to thicken a demi-glace sauce.
For other types of roux, the process is the same as for white roux. Just follow the instructions on the amounts of flour and fat and the preparation time.
I hope this article has improved your cooking skills. To learn more, take a look at Five Mother Sauces Of Classical French Cuisine You Need To Master