Thickening with a roux

Thickening with a roux Enlarge

A roux is used to thicken liquids and consists of five parts butter and six parts flour. The starch in the flour is the secret to the roux's thickening power. There are three types of roux: white, blonde, and brown. The composition is the same, but the difference lies in whether the butter is browned or not. 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.

Equipment required: pan, spatula, scale.

Can be used for: soups, sauces, salpicon, ragout, soufflé.


Cream of asparagus soup

This item is only available for members.

Become a member

Cream of asparagus soup

Béchamel sauce

This item is only available for members.

Become a member

Béchamel sauce

Mini lentil croquette

This item is only available for members.

Become a member

Mini lentil croquette

White roux

This item is only available for members.

Become a member

White roux

Kale croquette

This item is only available for members.

Become a member

Kale croquette

Brown roux

This item is only available for members.

Become a member

Brown roux

Cream of mushroom soup

This item is only available for members.

Become a member

Cream of mushroom soup

Mushroom ragout

This item is only available for members.

Become a member

Mushroom ragout

Veal croquette

This item is only available for members.

Become a member

Veal croquette

Classic tomato sauce

This item is only available for members.

Become a member

Classic tomato sauce

Sauce of salted cod

This item is only available for members.

Become a member

Sauce of salted cod

Langoustine soufflé

This item is only available for members.

Become a member

Langoustine soufflé

Velouté

This item is only available for members.

Become a member

Velouté