Thickening with a rouxEnlarge
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.