Roux is used to thicken soups and sauces. A roux recipe is a mixture of equal parts flour and a fat and it's cooked in a pan on low heat.
Hi I'm Chief Jason Hill. There are three types or stages of roux—white, blonde and brown. The white and blonde are used for light sauces and light soups, where the brown really is used for dark sauces and dark soups. Today we’re making a blonde roux which you can use in a variety of soups and sauces.
Today’s roux recipe calls for four tablespoons of all purpose flour, four table spoons of butter and we’re going to add this to pan that’s been preheated on low. Next step is to add the butter to the pan and completely melt it before we start to add our flour.
Now that the butter is completely melted, let's sprinkle in some of our flour start to whisk that around. I like that my flour in stages just incase it gets too thick. Alright, this has been cooking about almost two minutes and it generally go three or five minutes for a blonde rue and what you're going to look for is the smell of a nutty aroma, in that way you know your flour is starting to cook.
Okay, so after about three minutes, I can start to smell this nuttiness, okay here is your blonde roux. Now this is your first step to making soup or a sauce that needs thickening I can set this aside and begin to make my super sauce.
To make a brown cajun or gumbo roux, your going to need to use pork fats instead of butter and you need to cook it until it gets to be a dark brown which it could take up about 15 minutes, thanks for watching.
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