Roux - The Sauce Thickens and Darkens
Prep 10 min Total 10 min
White, medium and dark roux © kvalifood.com
Video Recipe - Roux is the classic thickening and darkening agent, that is being used in many of the classic French sauces. It’s actually just wheat flour which is browned in fat, but there is some technique to it too.
Ingredients
- for 1 l sauce.
- 5 tbsps clear fat (a little less than 1 dl)
- 6 tbsp wheat flour. (1 dl) - substitute with fine sweet rice flour for gluten free version.
Directions
Notes
The clear fat can be either clarified butter, melted fat from cow, chicken or duck. It can also be an oil.
The rule of thumb is 2 parts fat to 3 parts flour. The relationship is not that important as the fat is usually skimmed from the sauce later.
My own personal rule of thumb for how much to use is, 2 tablespoons fat and 3 tablespoons flour/starch per ½ litre (2 cups) final sauce.
The fat can be skimmed off the sauce and can be reused.
See Also
October 30, 2016
Hollandaise sauce
Sauce Hollandaise with asparagus, salmon and tomatoes © kvalifood.com
Video Recipe - One of the most classic sauces. …
read more
March 27, 2012
Dark Stock of Duck - Suitable For Sauce
Dark stock of duck © kvalifood.com
Duck stock is not often used for anything but duck sauce. Duck soup is quite unusual …
read more
June 16, 2014
Pizza #3 - Simple Tomato sauce - Easy and quick pizza and pasta sauce
Tomato sauce on unbaked pizza dough © kvalifood.com
Video Recipe - A tomato sauce can easily become too complicated. You …
read more
July 12, 2017
Basic Soup - juliennesuppe - Minestrone - Vegetable Soup
Basic Vegetable Soup © kvalifood.com
Video Recipe - Basic soup / julienne soup is a simple vegetable soup which is very …
read more
November 27, 2011
Duck Sauce - Traditional Danish Sauce for Christmas Eve
Duck Sauce © kvalifood.com
Video Recipe - For me, the hardest thing to do for christmas eve was always the duck sauce. …
read more
October 2, 2010
Fish Stock
Ingredients for a fish stock © kvalifood.com
Video Recipe - Fish stock is a simple but very useful recipe. I use it for …
read more