Glossary Term: Roux

Roux Definition:

A roux is a classic thickening agent made by cooking equal parts fat (traditionally butter) and flour together. The mixture is gently cooked to remove the raw-flour taste and develop color and flavor. Depending on how long it is cooked, roux can range from white to dark brown, each stage imparting different qualities to soups, sauces, and stews. It is a cornerstone of both French cuisine and Creole/Cajun cooking traditions.

Roux Key Concepts:

• Fat and Flour Base: Typically, butter and flour are used in French cuisine, while oil, lard, or drippings are used in other culinary traditions.
• Stages of Roux: White (briefly cooked), blond (pale golden), and brown/dark (deeply toasted for flavor).
• Function: Thickens liquids by swelling starch granules in flour when combined with hot liquid.
• Flavor Development: Darker roux has richer, nutty notes but less thickening power.
• Versatility: Used in mother sauces (béchamel, velouté, espagnole) and regional dishes like gumbo.

What It Is Not

• Not a cornstarch slurry, a roux is cooked and provides flavor; a slurry is uncooked and purely functional.
• Roux differs from raw flour, as it eliminates the raw taste through cooking, unlike flour, which is added directly to liquids.

Example Sentences

• “The béchamel began with a simple white roux of butter and flour.”
• “For the gumbo, the cook stirred the roux until it reached a deep chocolate color.”

Related Terms

• Béchamel
• Velouté
• Brown Roux