What is Roux (Rux)? How is it done? Tips
The answers to the questions of what is roux and what is roux are actually the same because roux is a foreign name for roux. Roux, that is, roux, is a special mixture that forms the basis of the consistency and taste of halvah and different dishes.
The main ingredients of roux are butter and flour. Roux is obtained by roasting these two components. In specialized versions of licorice, water and milk can be added to the recipe. In other words, as a short answer to the question of what roux means, we can say that it is roasting flour and oil.
What is Roux (Rux)?
- The mixture known as roux in our cuisine is called Besciamella (balsamella) in Italian cuisine.
- The French, on the other hand, call the mixture prepared from flour and butter roux, and the mixture made by adding milk to this pair is called bechamel sauce.
- Roux is primarily used as a binder. In other words, the consistency of the prepared dish is intensified thanks to the roux.
- It is a very common method to use roux, especially for sauces and soups to be denser.
- In addition, it is an addition that intensifies the flavor as well as the roux consistency.
How Is Roux Made?
The answer to the question of how to make roux depends on the type of roux. The cooking time differs according to the color of the roux. The general steps to be followed in the preparation phase can be listed as follows:
- Have equal amounts of flour and butter ready.
- After melting your butter, add your flour on low heat and mix.
- The longer you continue to cook after it reaches a glossy, residue-free consistency, your rosy will turn into shades of cream, yellow and brown, respectively.
- You can decide according to the type and color of the food you will add to the cooking time of your roux and therefore its color.
- 2-3 minutes for white roux, 4-5 minutes for yellow roux and 7-8 minutes for brown roux are ideal.
Tips for Preparing Roux
- If you pay attention to some tricks, it will be very easy for you to get the full consistency and taste of roux.
- You can choose pots with a thick bottom to ensure the heat balance in roux production.
- While making the mixture, proceed by absorbing the oil into your flour and do not stop mixing until you reach the consistency of a paste.
- Do not add licorice directly to your food. For example, if you are going to add to the soup, first add a little hot liquid to the roux and then slowly add the mixture to the soup.
- Do not open the bottom of your stove too much to be quick in making roux. This causes the starch in the roux to burn and therefore the binding of the roux is reduced. Low fire is the most ideal for roux production.
What are the Roux (Rumour) Types?
- White Roux: Fry equal amounts of flour and butter in a saucepan over low heat for 2-3 minutes. Your licorice is ready when the color of the mixture turns slightly yellow. It is not desirable to lose the smell of flour, and following this trick will make it easier for you to prepare the perfect white roux. White roux is generally used in light-colored soups, chicken and fish dishes.
- Yellow Roux: The same amount of flour and butter is roasted for 4-5 minutes. The roux is ready when the roux begins to turn golden yellow. It is also used for yellow roux velute sauce, which can be used in soups and dishes that match the color.
- Brown Roux: To obtain brown roux, equal amounts of flour and butter are first roasted in a pan, as in simple roux recipes. The mixture, which turns yellow at first, starts to turn brown after 7-8 minutes of roasting. This type of roux is particularly suitable for stews and sauces that require a salty and intense flavor addition.
- Milky and Juicy Roux: When you add milk to a simple roux prepared with flour and butter, you actually get a béchamel sauce. If a little water and sugar are added to the recipe, a watery roux called water roux can be obtained. This mixture is used to make foods such as hamburger buns softer. You can obtain water roux by adding 1 tablespoon of sugar and butter to half a glass of boiled water, then whisking the hot mixture with 1 glass of flour in a bowl and making it a paste.
- Gluten-Free Roux: If you have a gluten allergy or want to limit your gluten consumption, you can remove gluten from your recipe while making a roux. It is enough to replace the flour you will use for this with gluten-free ones. Alternatively, you can use sweet rice flour. Your measure should still be in the same proportion as the butter.