At its most basic, a roux [pronounced ‘roo’] is a very old technique that blends equal measures of a fat (usually but not always butter) and flour. The flour particles expand in the presence of moisture (first in the fat if present, then in the added liquid) and thicken. The change in color of a roux depends on how long it is cooked, from a few minutes (blond) to as long as 40 minutes (very dark or ‘black’).

Blond roux is basis for well known “mother sauces” such as béchamel (made with milk or light cream); chicken or fish stock, called ‘veloute’ or white sauce (for, say, a base for chicken pot pie or chowder); or with milk or stock and cheese (known as ‘sauce Mornay’) for a preparation of mac’ ‘n’ cheese.

Brown roux is basis for sauces such as those for chicken potpie or beef gravy or preparations such as stew or beef burgundy (boeuf bourgignon); and as the basis of well-known Cajun dishes such as jambalaya, or gumbo.

Video by Amy Brothers, The Denver Post

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