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Chapter 24 Bonus Video Clip: Preparing Roux

Chef Draz: Roux is a classic starch-based thickener that is commonly used in gravy, soups, sauces, and stews. Roux is a mixture of equal parts flour and fat by weight that is cooked. Cooking removes the starchy taste of the flour and adds flavor and color. Let's see the process for making and using roux.

Begin by measuring ingredients by weight. Equal amounts of flour and fat. Most frequently clarified butter is the fat used to make a roux because of its neutral flavor and higher smoke point. Whole butter is seldom used as it may burn. Some dishes may call for a rendered animal fat such as lard or chicken fat where the fat's flavor will complement the finished dish. We'll demonstrate with clarified butter.

Begin by melting the fat over low heat. Add all the flour and stir with a wooden spoon or heat resistant silicon spatula until the flour is evenly distributed and a paste forms. The fat coats the individual starch granules in the flour. This helps the roux dissolve evenly when it is added to liquid and prevents lumps in the finished product. Cook over low heat stirring continually.

There are three types of roux—white, blond, and brown. The difference between them is how long they cook. Longer cooking toasts the flour and deepens the flavor. A white roux cooks for 3-5 minutes to remove the starchy flavor and aroma from the flour and should not darken during cooking. Further cooking creates a blond roux, which has a straw color and nutty aroma. To reach this stage takes approximately 10 minutes total cooking time.

Further cooking turns the flour to a reddish brown color with a distinctly toasted aroma. Brown roux takes 20-30 minutes total cooking time. Some chefs will cook roux in a low oven. This method takes much longer but doesn't require constant stirring to keep the roux from scorching. Allow hot roux to cool before adding it to a liquid. When using a roux to make a sauce, cool roux is added to hot liquid to reduce the possibility of lumps.

In the professional kitchen, roux is often prepared in large batches in advance so it's ready to use when needed. The amount of roux added to a liquid depends on the desired consistency of the finished sauce, so follow the quantity called for by your recipe. Roux is two simple ingredients, but careful attention to the cooking process will ensure that the finished dish in which it's used will have the proper flavor, color, and consistency.

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