White roux

A roux is used to thicken liquids and consists of five parts butter and six parts flour. There are two ways to work with a roux. You can either start with a warm roux and add cold liquid or start with a warm liquid and thicken it using a cold roux.

Recipe makes 110 grams.

White roux

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Preparation method

  • Weigh the flour and butter.
  • Heat the butter in a saucepan until it stops bubbling. Remove the pan from the heat.
  • Add the flour and use a spatula to stir it through the melted butter. Keep the roux moving to prevent it from sticking to the bottom of the pan.
  • Cook the roux on low heat. The roux is ready when the butter no longer seeps from the flour. This will take approximately three minutes. (The roux must be heated to 95ºC so that the starch can absorb all the liquid.)
  • If you’re working with a warm liquid, allow the roux to cool in refrigerator or freezer. If you’re working with a cold liquid, you can use the roux immediately.
  • Add the liquid, such as stock or milk, to the roux in three parts. Whisk until the mixture is smooth.
  • Continue boiling the soup or sauce for five minutes until you can no longer taste the flour. 

Serving suggestions

  • For thickening soups use 1,5 liters.
  • For thickening sauces use 1 liter.
  • For thickening salpicons 500 milliliters.
  • For making a soufflé. 

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