What is a Roux and how to Make it? - White, Blond and Brown Roux
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- Опубликовано: 23 окт 2024
- what is a roux and how do you make it? the Roux is one of the core ingredients you use in order to make a wide range of French Sauces. at its core its a simple mix of butter and flour used in equal quantities which is then cooked for a few minutes and used afterwards to thicken sauces and give them a certain coloration. mainly White,Blond and Brown.
Ingredients to use and quantities to make a roux is as follow:
For 1 liter of liquid (2.113 us pint/33.81 fluid ounce) you need:
40 to 70 grams of unsalted Butter
40 to 70 grams of plain Flour
Cooking times:
White Roux 3 to 4 minutes maximum
Blond Roux 4 to 6 minutes maximum
Brown Roux 6 to 8 minutes maximum
handy converter:
www.convert-me....
Thank you for the wonderful video. I am teaching my daughter today how to make Shrimp Gumbo. The Cajun Chef Justin Wilson says the first thing is to make a brown roux. I learned by watching his TV show 30 years ago. Now I can use your video to show her. Thank you.
Hi Gerald, its so great to hear that parent's like you actually raise the awareness toward food cultures. I think its a superb thing to do with your kids. Cooking is fun, its a good social medium and you can do it as a family. When I was a kid I use to love making simple cakes and eat the uncooked dough left in the pan
brill! we also found this excellent vid on the way to making louisiana gumbo... :)
Thank you for confirming a argument I was having with my cousin as we had different opinions on how to make a Roux & I was right thanks to your video. ♥️ Australia ♥️
The darker the roux, the less it will thicken but the more flavor it will bring.
There is a darker roux called a brick roux. It's red or brown and used as the base in gumbo.
Was just thinking that! I like dude's explanations and technique though. I learned some tips I will use. It really surprised me when he dumped all the flour in at once, and was able to mix it in and smooth it out so fast and easy. First roux I ever made (and I haven't made that many) was red for gumbo. I stirred the flour in slowly as instructed, but still had to work out the clumps. Then I got sidetracked by a phone call, so you know what happened... My red roux turned EXTRA brown real fast!!! I had to toss it out, and start over. I have to mention though that I was prepping for a 30 qt. stock pot. I learned from that, and my next roux came together nicely with a little more patience, and not leaving the kitchen for 1 second! lol
+Jon Q i guess leaving the kitchen part is the one to avoid . anytime i did exaclty that things have burned to a crisp 😀👨🏻🍳
Hi
If I wanted to thicken about 750 to 1000 ml of beef stock/red wine/juices into gravy, how much butter/flour should I use? And would that be brown roux? Thanks, your channel is fantastic. Also really useful since you give things in European units unlike so many videos on RUclips. :)
+0ptriX
Thanks for your comment. and happy christmas holidays. to answer your question, the roux is the mix of butter+ flour you make. you make before adding a liquid so if you leave you roux to cook 7 minutes it will become brown and will be called called a brown ( which is fine in your case as your want to make a veloute) .
Measurements are as follow:
for 1000 ml of liquid (in your case red wine ,beef stock juices etc..) you will use 100 to 140 grams of Roux. (made of 50/70 grams of butter + 50/70 grams of flour combined together).
just remember that the amount of roux you use will define the thickness of your sauce (veloute).
Check both video on the roux making ruclips.net/video/UKSWqgY-Ffk/видео.html and the video on veloute making which in essence the technique you will be using when making your gravy. ruclips.net/video/T1xvJpnktL0/видео.html
+The French Cooking Academy Thank you for the detailed response, I used it to great effect.
Hello from Canada and thank you for your wonderful videos. I have learned a lot from you. I loved your reply to a comment here explaining how much roux to use per litre of liquid for a thick or thin gravy; it was very helpful. I was wondering if you can give side by side pictures of white, blonde, and brown roux to show the difference in colour?
great video, thanks a lot. love your hands-on approach. thanks for sharing
My name is Le Roux and I approve this video!
Here in Lousiana we cook roux down to what we call "red brick" for staple dishes like file gumbo or sauce piquante.
Hey blade how is the sauce piquante like? I like spicy food/
Well like most cajun dishes it starts with the holy trinity, onion, celery, and bell pepper. It's cooked down and set aside. Then you make a roux and cook it down super dark. Add in your veg, some stock (depending upon the ptoein you use), tomatoes, worcestershire, and some aggressive cajun spice. Serve with whatever protein you want and some rice. My personal favourite is turtle and frog leg sauce piquante.
The French Cooking Academy
Thank you dear chef for the wonderful video and great, very useful answers on the comments!!!
glad to hear that thanks a lot :o)
thank you for sharing this
I learned how to make my roux in new Orleans. My Cajun friend Mike taught me how to do it with vegetable oil.
Me too, another tip is to mix the oil with the flour before you put it in the pan.
im the have big roux me better
Hi m8, thanks for a great job first of all:) I would like to know if there is any general rule on which Roux I should use for different kind of sauces?
Do you keep the heat on low the entire time or did he turn up the heat and not mention it?
i want [ [ [100] ] ] *ROUX*
*GIVE ME ALL YOUR ROUX NOWWW*
I searched *roux* and this came up and *me wan al roux*
@@MrRajuboddu me too lol
@@rbg5563 hands you 0.9 ROUX
@@MrRajuboddu lol same lmao
Once the roux is made, do I allow it to cool before adding in mirepoix or trinity?
Dear Chef,
Thank you for this amazing video :). I have a question though - Earlier today, our teacher showed us how to make a roux. He DID NOT melt the butter first, he just added the unmelted butter to the raw flour then mixed it with the flour. Then he put it on to the burner and kept on stirring it, which resulted in a lumpy powder. IS THIS WRONG? I need to know this, because if we are taught the wrong methods in our college, my class mates and I need to take certain steps so that when we apply for jobs, we don't look like complete idiots!
Regards,
Utathya Sengupta
(Kolkata, India)
Yep your teacher did it wrong.
Great video! When would you want to use a roux instead of a cornstarch slurry?
Cornstarch slurry works really well when you want to thicken sauces etc but roux you are cooking the flour thus developing an extra layer of flavour which is quite distinct. Roux provides the advantage that it can be utilised in multiple ways, i.e make soups, thicken sauces, make bechamel.
Pale Horse everytime
thank you for nice tutorial! how can i distinguish the burned roux and brown roux? they seemed same lol
best to use the timing I gave in the video. to will guide you but burnt roux would smell like burn smell. thanks for watching :o)
Which roux is used for what?
White Roux for bechamel,
Blond Roux for ???
Brown Roux for ??
Thanks
I would like to make a roux for sausage gravy to make it thicker. How would I add it to the mix. Would I add it to the sausage? Use the fat from the sausage instead of butter?
thats funny I was listening recently to Jim gaffigan that stand up comedian and he had that sketch about southern food and biscuit and gravy. so there you go, a roux is based of fat content (butter or something else) and flour. so in your case you can indeed use the fat of the sausage and add flour to make your roux. but what liquid are you using? anyway most important is the fat proportion must be equal to the flour for a roux.once your roux is done you still have to add a liquid like stock or milk or anything else to get a gravy. I don't know the recipe you usually make, but if you need some help let me know and I will I can do. :o)
40g of butter with 40g of flour? correct?
Hi there Stella, I have added this converter in the video description www.convert-me.com/en/convert/cooking/ for US or UK measure.
But yes when making a roux based on 1 liter of milk you use a minimum of 40 grams of butter and 40 grams of plain flour. the easy way to remember is simple: you have to use exactly the same amount of butter and flour.
As a side note, remember also that 40 grams of flours and butter will get you a bechamel which will be quite liquid and will tend to look more like a veloute. if you use the upper limit of 70 grams of flour and butter with a liter of milk. you will get a thick consistency maybe more suited for lasagna, moussakas,pasta or vegetable bake. if you are not sure, make the roux first let it cool down and then add it progressively to the milk so you can see for yourself when the sauce will become thick enough for what you are making. At the end of the day a roux is a simple thickening mix we use to thicken, give color and taste certain preparations.
Hope it helps and let me how you go.
roux robux pls
Nice one
title: what is roux?
me: u use it to buy game-passes
title: what is roux
me: cubing method
Fantastic
Hi. Thanks for the video. What size pan do you use?
1.8 qt/ 1.7 l you can find it in the channel shop: astore.amazon.com/f027c-20/detail/B01GP0S90Q
Thank you I'll check it out and keep the videos coming!
"Equal" you mean equal in weight (grams) or equal in volume (cups, ml, etc) ?
If you added 50g of butter you will use 50g of flour.
hello chef i have a question about making a large amount of roux i'm a prep cook and dont have much experience of make gravies but where i work he use a huge huge pot and when i make the roux im not sure how much to add to the stock pot
becuase the pot is so big ......and when i make the roux no matter how much i make the gravie doesnt thicken enough.......and i dont want to add to much butter or flour pls help thx
HI Jesse.
if you are cooking with a big stockpot that usually mean that you are going to prepare a lot gravy or sauce or soup or whatever. So, the first important thing to note here, is that the size of the pot or pan you use has to be adequate for the amount you are preparing. so if you are making 5 liters of gravy (1.32 GAl/ 10.57 us pint) then a big stock pot is ok. on the other hand if you are making 1 liter of gravy (0.26 GAL/2113 us pint) then using a huge stock pot is not adequate.
Now for the measurements:
Based on 1 liter (0.26 GAL/2113 us pint) of liquid as a base measurement, for making a roux you can use:
40 to 70 grams ( 1.411 oz to 2.46 oZ) of butter ( or other types of fat)
40 to 70 grams (( 1.411 oz to 2.46 oZ) of plain flour (wheat)
The amount of butter and flour always have to be equal. but you can vary the amounts based on the consistency you want to get.
Example: if you need to make 1 liter of thick gravy then use the upper limit of 70 grams of butter mixed with 70 grams of flour for your roux.
if you want to make 1 liter of thin gravy (which will be quite liquid) then use 40 grams of butter mixed with 40 grams of flour
Remember that this is based on 1 liter so if you need to make 5 liter of gravy for example. then you will need to multiply the amount of butter and flour you use.
So as an example, for 5 liter of thick gravy you will need to use 5 x 70 grams = 350 grams of butter mixed with 5 x 70 grams = 350 grams of flour .
For the conversion you can use this site: www.convert-me.com/en/convert/cooking/
Hope it helps
Hey, another chef here. It is important to note that a roux won't properly thicken a sauce until the sauce you add it to is almost boiling.
yeah that’s true a very good point 👍
Can you make a roux in advance and keep it in the freezer for later?
You can certainly keep it in the fridge as it will be of an immediate use. You could also let it completely cool down and cut it in portions you fins easy to work with and keep it in the freezer up to 6 months (suggested). It will again be available for immediate use.
Thank you
We have roo's in Austalia mate. ;)
Salted or Unsalted butter ... does it make a difference?
+Karlton K unsalted butter is the original recipe. but if you want to explore and try new thing you could try salted butter.
I find cooking with unsalted butter is best because that way you control the overall saltiness/seasoning level of your dish. But I think maybe it really just a personal preference.
Sorry, In Europe we do not use salted butter for any cooking and especially baking at all.
Any reason not to use BACON grease rather than oil when making roux? If not, why not?
Howard Johnson at the end of the day you could make a roux with any fat really and I think this what people are doing I other country. But it's good that you understand the concept of the roux which at its core is nothing else then equal amount of fat and flour mix together. What will change is the taste of the preparation you use it for . So obviously a roux with bacon fat will taste like bacon. So that's what will change
Thank you.
what are the benefits of using a blonde roux over a white roux? and a brown roux over a blonde?
puentenyc hi there thanks for watching. The blond and brown add Colors to you preparation ( so you will get a brownish colour) but taste wise your preparation will get more of a nutty toasty flavour
How low was your fire?
Always very low for roux making
What brand is that saucier?
Raul Casanova hi there thanks for commenting. this pan is a debuyer. One of the Best Buy I ever did to be honest and the perfect pan for making sauces.
are there any pros or cons for using clarified butter for a roux?
Richard Dinsmore the core technique uses butter but you could technically use any fat. Clarified butter will give you a "cleaner" mix as you will then use pure butter fat.oil could work too but you have to think of what's next. Butter is nice in a lot of things but oil not so much ., like eating rice for example, with butter it's nice but a bowl of rice with oil not so much.
I just tried this and forgot it on the stove, so now I have dark roux, is it wasted or is it still edible?
Hi there. that the one thing with cooking this things you have to glue yourself to the stove otherwise you will forget and it will burn ;o) it happened to me so many times. even when i though: "I got this". i still forge the dish on the stove.
anyways, if it is not too brown (as shown in the video) you can use it but for a dark sauce.
80% of comments *i got biiiiiggggg roux*
15% of comments begging for likes
5% of comments wow nice food
Wonder what this man is think his just reading his comments and he sees this *MY HAT HAS BIG ROUX*
I was surprised that you used a spoon and not a whisk!
Hi Geoffrey and thanks for watching these videos, if you really want you can use a whisk. I just prefer wooden spoons :o)
Give us *Roux*
you never gave me back my roux
R O U X
BIG ROUX BIG
*Solves rubiks cube*
is it just me or does the "white" roux looks more blonde than the "blonde" roux?
I roux the day I figured making a ... uh... roux was harder than this.
Whats a french roux? A very adventurous Kangaroo :D
*BIG ROUX*
Wait...roux is FOOD?!?!?! W-why..
I have BIG ROUX
Starts at 01:15 thank me later
I’ll thank you right now.
Hi
The roux on the sides of the pan was not incorporated. // I always wind up making a brown roux for fear that the flour will not be cooked.
Many or most chefs see a roux as an ingredient for a sauce that, itself, requires cooking, so they don't insist on its being cooked when it's done. However, if the sauce you're making it for is somehow "delicate" (for instance a flavour that won't hold up during long, hot cooking), then you should taste your roux as it's developing to make sure you have the colour and (lack of) taste you want. Note: No one adds salt or pepper to a roux; both go into the next recipe, or not, depending.
can i have some roux
Nope THIS IS NOT SOME BIG *R O U X*
Who is a cuber here?😂😂😂
Me lol
tato ugly scp. They have no r o u x
Instructions unclear in cmll
Roux=Food or Candy the answer is its not roux = food| robux=credit card spend
Give me ROUX OR I WILL QUIT
Roux is robux
*i just want some free roux man...my hair is bacon and I live in dumpster*