Forum: cooking.stackexchange.com
Tags: <culinary-uses><roux>
Title: What is a "roux" and what are its uses?
Question: I've had excellent Macaroni and Cheese that I was told was made with a "roux."  What exactly is a roux, when is it used and what are the benefits of using it versus other cooking methods?

Answers:
sents: text: It's actually spelled 'roux', and is a mixture of oil and flour, cooked to remove the starchy taste of the flour.
text: It's a great thickener any time that you don't need the sauce to be clear, and you have time to cook it down.
text: I typically use it for cream sauce (including cheese sauces, such as for mac & cheese) and gravies.
text: As for benefits -- it's habit at this point, so I'm not really sure --
text: I guess it's made from things I always have on hand.
text: You can also get flavor from the roux, if you cook it longer , but you'll adversely affect the thickening ability.
text: Gumbo is normally made from a dark roux (the Cajuns have a series of names for the color of roux, including 'brick', 'peanut-butter' and 'chocolate')
answer_details: author: cooking.stackexchange.com/users/67/Joe
score: 33
sents: text: A "Roux" is a mixture of 50% butter, 50% flour that is used as a starch thickener for a number of "mother" sauces (notably Béchamel, Espagnole, Velouté).
text: For a white sauce base, you may heat both butter and flour together in a saucepan over a low flame while combining with a wooden spatula.
text: After just 30 seconds mixing, you will get a consistent semi-liquid that is your "Roux".
text: Now, turn the heat to medium and continue stirring rapidly.
text: Gradually add milk, cream or other liquid as required.
text: As you add more liquid you can slow down your stirring speed.
text: The sauce should thicken in just a few minutes.
text: For a dark sauce base, heat the butter first on a medium/low heat for about 5 minutes until the butter takes on a nutty flavor.
text: It will also darken due to the sugars caramelizing.
text: Once you have the desired color, add the flour and continue as above.
text: See Sauces for more information.
answer_details: author: cooking.stackexchange.com/users/335/octonion
score: 13
sents: text: as mentioned by others a 'roux' is flour and oil/butter mixed together, while under heat.
text: a roux is normally used for thickening sauces (usually cream/cheese type sauces).
text: the benefits of using a roux, are that your sauces will not get lumpy.
text: Try just adding flour directly to the sauce next time.
text: All you will get are lumps of flour in it.
text: Not nice!
text: the roux keep everything nice and smooth.
text: Same thing can be said about thickening with corn starch.
text: You mix corn starch into water (or broth) first.
text: Why?
text: because if you directly add the cornstarch to the sauce, all you get is cornstarch lumps
answer_details: author: cooking.stackexchange.com/users/20/Tree77
score: 6
sents: text: Typical procedure: Heat shortening (oil or butter), add flour, cook, stirring continually, for a few minutes.
text: Add liquid a little bit at a time.
text: Many sauce recipes (e.g. Mac & Cheese white sauce) are just built up this way; in other cases you'll in turn add the somewhat thinned roux to something else.
answer_details: author: cooking.stackexchange.com/users/149/bmargulies
score: 5
sents: text: You can get roux in a jar You can also make roux in the microwave
text: You can even make a dry roux without any oil!
text: The most difficult part of making a roux on top of the stove is that you could burn it and have to start all over again.
answer_details: author: cooking.stackexchange.com/users/25/Cade Roux
score: 4
sents: text: For making gravy I prefer to make dark roux in the oven.
text: Melt 1 part butter in a baking dish, sprinkle with 1 part flour, bake for 30 minutes (stirring and re-spreading half way through).
text: This works great once you have taken the turkey or roast out of the oven to rest.
text: Once you have your roux to the desired color starting adding your drippings and broth for a great gravy.
answer_details: author: cooking.stackexchange.com/users/51/Janelle
score: 4
sents: text: Many have already answered: What exactly is a roux and when is it used.
text: I would only like to add more to answer your question of "what are the benefits of using it versus other cooking methods?"
text: As many have also said smoothness and uniformity of texture.
text: I would also add "Mouth feel" and flavor.
text: Most other thickening agents will not have the same "Mouth Feel".
text: Especially corn starch which tends to be more like a "Gel".
text: If thickening agents were paper, roux would be "matte" and corn starch would be "extra glossy".
text: lol
text: Also the final flavor and color of roux can be dramatically altered merely by adjusting the cook time.
text: It is truly a fundamental flavor skill to master.
text: I encourage you to buy some starches and thickening agents and make some small batches and taste for yourself the differences.
text: It is a great way to sharpen your palette.
answer_details: author: cooking.stackexchange.com/users/None/
score: 1

Summary of the answers:
A roux is a 1:1 mixture of flour and oil or butter, cooked to remove the starchy taste of the flour. It is used as a base for a number of "mother" sauces or to thicken sauces that don't need to be clear.
A roux is a mixture of butter and flour and is used to thicken sauces.