|For The Distinctive Epicurean and Wine Enthusiast
|Chef & Vintner
Brown roux: A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces.
There are three classic roux — white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both
white roux and blonde roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both
are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or
beef fat. It's cooked to a deep golden color. Roux can be made by whisking an equal amount of flour to a pre-heated same amount of fat
(oil, butter, beef fat or pork fat), whisk well on medium heat to desired color.
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