Yesterday, we explained what a roux is and why it’s an important technique for cooking. Today, we’re going to talk about the different types of roux that you can make and how to create each one. As a quick recap, a roux is a thickening agent that’s used as a base for soups and sauces. It’s made from heating up and mixing equal parts fat and flour together. In French cooking, you use butter as the fat, but you can also use oil or lard in your roux, as well.
Now, on to the various types of roux. There are three primary types of roux, all based on color. The first is a white roux, followed by the blonde roux, and the brown roux. They’re each important in their own ways and can be used for different types of things. Let’s start with the white roux.
How to Make a White Roux
The white roux, obviously, is white in color and used for white sauces like bechamel. To make a white roux, start by heating 2 Tablespoons of butter in a heavy saucepan. Slowly add in 2 Tablespoons of flour while using a whisk to stir the mixture together. Keep cooking the mixture until it bubbles and gets slightly frothy. The mixture should still be light in color when it’s done.
How to Make a Blonde Roux
A blonde roux is a basic roux that’s cooked for a longer period – around 20 minutes over medium low heat – until it turns a slightly darker light brown color (think the color of blondies). Use the same amounts as you would in a white roux (2 tablespoons of butter with 2 tablespoons of flour) and whisk it in a saucepan over medium low heat until the mixture begins to caramelize a little. This type of roux is used in a veloute sauce, which is one of the five “mother sauces” of French cuisine.
How to Make a Brown Roux
Finally, you have the brown roux, which like the white and blonde roux, is made from the same two ingredients (butter and flour) but cooked longer (around 30 minutes) until it caramelizes more and becomes a dark brown color. The roux also develops a toasted, nutty flavor that helps as a base for This type of roux should be used in sauces that need to have a darker color, like gumbo and chowder.
Speaking of Gumbo – here is a good opportunity to practice those roux making skills with this delicious recipe!
- 1.5 lb of skinless, boneless chicken breast
- 1/2 lb of chorizo sausage
- 3 cloves of garlic
- 2 medium sweet onions
- 2 stalks of celery
- 1 green bell pepper
- Vegetable Oil
- 2 cups chicken broth
- 4 tbsp flour
- 1 tsp of Seasoning Salt like Lowerys
- Salt and Pepper
- With a sharp knife, cube the chicken breasts into 1 inch pieces.
- On a clean cutting board, with a clean knife, slice the chorizo.
- Chop the garlic finely and dice the onion, celery and green pepper.
- Add 3 tbsp olive oil to a large pot over medium heat.
- When the oil is hot add the chicken.
- Season the chicken with the seasoning salt.
- Brown the chicken.
- Add the chorizo sausage. Let cook about 10 minutes or until the chorizo is cooked through and it has released its fat.
- Remove the chicken and sausage from the pan and set aside. Leave the remaining fat in the pan.
- Make the roux by adding 4 tbsp of flour to the pot. Incorporate the flour into the fat.
- Cook about 10 minutes until the roux turns a nutty brown color.
- Add the garlic and vegetables to the roux. Mix well and cook until the vegetables are soft and the onion and celery are translucent.
- Slowly add the chicken broth to the pot making sure to scrape all the delicious bits that are stuck to the bottom.
- Bring to a simmer.
- Return the chicken and chorizo to the pot. Continue simmering about 20 minutes.
- Season to taste with extra seasoning salt and/or salt and pepper.
- Don't forget the hot sauce!
- Serve hot with rice!
Keep Eating! Keep Innovating!
How do you make a roux? Let us know all about it in the comments or on Facebook.
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