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'{{Other uses}} {{Refimprove|date=December 2009}} [[Image:Thickening.jpg|250px|thumb|A roux-based sauce]] '''''Roux''''' ({{IPAc-en|icon|ˈ|r|uː}}) is a cooked mixture of wheat [[flour]] and [[fat]] (traditionally [[butter]]). It is the [[thickening agent#Food|thickening agent]] of three of the [[Mother sauce|mother sauces]] of classical French cooking: ''[[sauce béchamel]]'', ''[[sauce velouté]]'' and ''[[sauce espagnole]]''. [[Clarified butter]], [[vegetable oil]]s, or [[lard]] are commonly used fats. It is used as a thickener for [[gravy]], other [[sauce]]s, [[soup]]s and [[stew]]s. It is typically made from equal parts of flour and fat by weight.<ref>{{cite book|last=Berolzheimer|first=Ruth|title=The American Woman's Cook Book|publisher=Garden City Publishing|location=New York|year=1942|page=307}}</ref> When used in Italian food, roux is traditionally equal parts of butter and flour. In [[Cajun cuisine]], roux is almost always made with oil instead of butter and dark brown in color, which lends much richness of flavor, albeit, less thickening power. [[Hungarian cuisine]] uses lard (in its [[Rendering (food processing)|rendered]] form) or—more recently—vegetable oil instead of butter for the preparation of ''roux'' (which is called ''rántás'' in [[Hungarian language|Hungarian]]). ==Methods== The fat is heated in a pot or pan, melting it if necessary, then the flour is added. The mixture is stirred until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent and until desired color has been reached. The final results can range from nearly white to nearly black, depending on the length of time it is over the heat, and its intended use. The end result is a thickening and flavoring agent. ''Roux'' is most often made with butter as the fat base, but it may be made with any edible fat. In the case of meat gravies, they are often made with rendered fat from the meat. In regional [[Cuisine of the United States|American cuisine]], bacon is sometimes rendered to produce fat to use in the ''roux''. If clarified butter is not available, vegetable oil is often used when producing dark ''roux'', as it does not burn at high temperatures as does whole butter. When combining ''roux'' with water-based liquids, such as broth or milk, it is important that these liquids are not excessively hot. It is preferable to add room temperature, or warm, ''roux'' into a moderately hot or warm liquid, or vice versa. To ensure the desired viscosity, they should be added in small quantities while stirring, briefly bringing the temperature up to boiling. Otherwise the mixture will contain lumps. Cooks can substitute for ''roux'' by adding a mixture of water and wheat flour to a dish that needs thickening, since the heat of boiling water will release the starch from the flour; however, this temperature is not high enough to eliminate the floury taste. A mixture of water and flour used in this way is colloquially known as “cowboy roux”, and in modern cuisine it is called a white wash, but is used infrequently since it imparts a flavor to the finished dish that a traditional [[haute cuisine]] chef would consider unacceptable. Cornflour (known as cornstarch in the U.S.) can be used instead of wheat flour, as less is needed to thicken, and it imparts less of the raw flour taste, and it also makes the final sauce more shiny. ==Types== Light (or "white") roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some [[gravy|gravies]] or [[pastry|pastries]] throughout the world. Darker roux, sometimes referred to as "blond", "peanut-butter", "brown" or "chocolate" roux depending on the color achieved, add a distinct nutty flavor to a dish. For example, classic [[Swabia]]n (southwest German) cooking uses a darker roux for its "brown broth" (''braune Brühe''), which, in its simplest form, consists of nothing more than lard, flour, and water, with a bay leaf and salt for seasoning. Dark roux is often made with vegetable oils, which have a higher [[smoke point]] than butter, and are used in [[Cajun cuisine|Cajun]] and [[Creole cuisine]] for [[gumbo]]s and [[stew]]s. The darker the roux, the less thickening power it has; a chocolate roux has about one-fourth the thickening power, by weight, of a white roux. A very dark roux, just shy of burning and turning black, has a distinctly reddish color and is sometimes referred to as "brick" roux. [[Image:Staka Souda Bay.jpg|175px|thumb|A dish of ''staka'' served as part of a ''meze'', Souda, Crete]] ===Cretan staka=== The staka is a type of roux particular to the cuisine of [[Crete]]. Its preparation begins by collecting the high-fat cream layer that forms on top of fresh [[goat milk]], and refrigerating it. Once a sufficient quantity is collected, this butterfat is placed over low fire to melt. Then wheat flour or starch is gradually added: the protein-rich part of the butterfat coagulates with the flour or starch and forms the ''staka'' proper, which is served piping hot. Upon preparation, it is generally spread across bread or served on top of french fries. <br /><br /> The fatty part separates to form ''stakovoutyro'', staka butter, which is then refrigerated for later use and has a faint cheesy flavor. This staka butter is used in Cretan ''piláfi'', a local variation of [[pilaf]] commonly served in weddings. jhbdgfjbdbhgu ==Alternatives== As an alternative to roux, which is high in fat and very energy-dense, some Creole chefs have experimented with toasting flour without oil in a hot pan as an addition to gumbo. [[Cornstarch]] mixed with water (slurry), [[arrowroot]], and other agents can be used in place of roux as well. These items do not contribute to the flavor of a dish, and are used solely for thickening liquids. More recently, many chefs have turned to a group of naturally occurring chemicals known as [[Colloids#Hydrocolloids|hydrocolloids]]. In addition to being flavorless and possessing the ability to act as a thickening agent, the resulting texture is often superior, and only a small amount is required for the desired effect. ==See also== {{Portal|Food}} <div style="column-count:2;-moz-column-count:2;-webkit-column-count:2"> *[[French cuisine]] *[[Mother sauce]] *[[Cajun cuisine]] *[[Etouffee]] *[[Gumbo]] *[[Beurre manié]] *[[Chowder]] </div> ==References== {{Reflist}} {{cookbook}} {{Wiktionary}} [[Category:Edible thickening agents]] [[ca:Roux]] [[cs:Jíška]] [[da:Roux]] [[de:Mehlschwitze]] [[es:Roux]] [[fr:Roux (cuisine)]] [[ko:루 (음식)]] [[is:Smjörbolla]] [[it:Roux]] [[he:רביכה]] [[lb:Roux]] [[hu:Rántás]] [[nl:Roux (kookkunst)]] [[ja:ルー (食品)]] [[no:Jevning]] [[pl:Zasmażka]] [[pt:Roux]] [[ru:Ру (кулинария)]] [[sv:Redning]]'