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White Roux

Roux Types
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Blood
Corn Starch
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Liaison

White roux made with butter or fat which is not browned
White Roux                                
Yieldto thicken 1 quart or 1 liter of sauce
Ingredients U.S. Metric
For sauce
Butter or Fat 2 ounces 60 grams
Flour 2 3/4 ounces 80 grams
For soup
Butter 1 ounce  30 grams
Flour 1 3/4 ounces 50 grams
Procedure
1. Melt the fat or butter in a sauce pan
2. Remove the pan from the heat and stir in the sifted flour
3. Cook the flour with the butter or fat over a low heat but do not allow the roux or butter to brown.  allow the roux to cook until you see the starch granules swell which will help to eliminate the uncooked flour taste in your soup or sauce
4. Allow the roux to cool before adding to liquid
Never add hot roux to hot liquid as it will cook too fast and cause lumps.

Blond Roux Brown Roux White Roux

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