Roux Meaning
‘Roux’ is an equal one-to-one mixture of starch and a lipid (oil OR fat). Flour and butter are the most common components of a roux.
How to Make a Roux
Making a roux is as simple as heating up a starch with a fat. The starch granules dissolve in the fat and lose their raw flavor.
Continuous cooking will deepen the flavor and give it a nuttier taste. However, longer cook times also cause the roux to lose its thickening abilities.
Role of Roux in Cooking
Roux helps thicken liquids such as soups, sauces, and gravy.
To thicken these foods, add the liquid slowly to the roux while stirring over heat. Ensure the mixture is an even consistency before adding more liquid to minimize clumping.
Roux Ingredients
There are many ingredients that can go in a roux, but a roux must have equal parts starch and lipid (oil or fat).
Starch
- Whole wheat flour
- Corn starch
- Potato starch
Lipids
- Butter
- Vegetable oil
- Olive Oil
- Coconut oil
- Rendered animal fats
Roux Alternatives
Other thickening agents can replace roux in recipes.
- Gelatin
- Corn starch slurry
- Agar agar
- Xanthan Gum
