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A roux is a mixture of equal parts flour and fat used to thicken sauces and soups. There are three types of roux - white, blond, and brown - which differ based on cooking time and color. A white roux is cooked briefly to remain white and is used in white sauces. A blond roux is cooked slightly longer to become golden in color and is used in soups and dishes with white meat. A brown roux is cooked the longest until brown and imparts a nutty flavor, used in brown sauces and dishes where darker color is desire

Author

Ezykiel Babila

Language

EN