What the hell is a Roux? And how do you make it? What is it actually used for? All questions I will answer here, my friends.
What is a “Roux” and what is the big hullabaloo?
A Roux is typically made up of about 6 parts flour and 4 parts fat. The combination of these two ingredients, in the correct ratio, creates a thickening agent that can be added to other recipes to help thicken. Additionally, depending upon a couple of variables such as how long you cook your Roux and what type of fat you use, the Roux will also modify the flavor of your recipe (cooking the flour gives it an almost nutty flavor). Adding Roux to your recipe will also change the color of your dish, but this also depends upon what color your Roux is (the longer you cook it, the darker it becomes). While other ingredients can be used to thicken, a Roux is the go-to in the culinary world because of the stability it brings to the dish as far as the thickness breaking down.