John Myers
There are basically 3 different types of roux:
- White roux
- Blonde Roux
- Brown roux
depending on the purpose. In the kitchen, this roux is also called a roux. The béchamel sauce is a modification of the white roux and is poured with milk instead of stock.
For a roux that makes 1 liter of liquid, you need 40-80 g of butter and 35-70 g of flour depending on the purpose. The 40g/35g butter/flour ratio is suitable for light soups, and the 80g/70g butter/flour ratio is suitable for a bechamel for e.g. lasagne.
For the light roux, butter is melted in a flat saucepan and the flour is stirred in using a whisk. You can add a bay leaf if you like. Now let the flour simmer at low heat for about 15 minutes without it taking on color. This causes the flour taste to disappear and a base flavor to emerge. Depending on the dish, a light stock is then poured on and the velouté – that’s what light sauces or soups with roux compounds are called – is left to simmer for another 15 minutes over low heat. Stir from time to time to keep the sauce from sticking. So that the roux does not clump together when it is poured on, a warm roux is always poured on with a cold stock and vice versa.
With a blond roux, the flour is given a light color as it is sweated. For a brown roux, toast the flour over medium-high heat until brown. Then it is also deglazed with stock and the sauce simmers for another 15 minutes – like a white roux.
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