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 Hollandaise
Sauce |
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Wine Reduction Sauce |
Roux
French for "red," a roux is a thickener for sauces and soups that combines equal parts flour and butter.
While you might not know the term, you know the technique: a basic white sauce, such as the base for macaroni and cheese, uses a roux.
Roux ("roo") is used to thicken sauces and soups. Pre-cooking flour allows the starch granules to swell and absorb moisture, and lets you thicken a sauce base without the flour clumping or forming lumps. Rouxs are also used to deepen the flavor of a sauce: browning the flour gives it a nutty, toasted flavor.
Roux can be cooked to white, blond, brown and dark brown stages. The color depends on the temperature and time that you take to cook the fat-flour mixture. None of the types of roux are necessarily better or worse than any other; the color you choose will depend on the flavor and color you would like your roux to give your sauce or soup.
To make a basic roux, use equal weights of fat and flour. Four ounces of fat and four ounces of flour equal about 8 ounces of roux (moisture will evaporate). If you don't own a kitchen scale, one tablespoon of flour equals about ¼ ounce. One tablespoon butter = ½ ounce. Butter is the most commonly used form of fat; other fats can be used, but will have a different flavor. Melt the butter over medium heat; slowly add the flour to the butter, whisking constantly. Within 2 to 3 minutes the roux will have a consistency of a cake frosting. A white roux is done when the flour loses its "raw" smell and begins to develop a toasty aroma. Darker roux are cooked, stirring constantly, until the desired color. If you're not adding liquid, immediately remove the pan from the heat and transfer the roux to another container to cool. Be very careful: the hot fat-flour mixture can cause painful burns. Refrigerated or frozen roux will keep well for up to two months and can be added directly to soups or sauces for quick thickening.
Roux 
• 6 tablespoons of pan drippings and/or
butter
• 6 tablespoons flour
Heat fat or over medium high heat. Add flour all at once whisking vigorously.
When mixture thins and starts to bubble, reduce heat to low and cut
back on the whisking. Cook until you smell a toasty aroma then cook
2 minutes more, stirring occasionally.
Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.