Logo   (Since 1999)

Food Articles, News & Features Section

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

  You are here > 



From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

Food History - See also: Gumbo



It was during the middle of the 17th century that roux was introduced as a thickener and binder. In classic French cuisine, roux is a mixture of equal amounts (by weight) of flour and butter, cooked for a short time, both to rid the mixture of a 'raw' flour taste and to obtain the desired color. Cooking the flour with oil or fat also coats the starch and prevents it from forming lumps when added to a liquid. In French cuisine, roux is white, blonde or brown, depending upon the sauce it is to be used in. White roux is cooked just long enough to get rid of the raw taste (used for velouté, béchamel, etc.); blonde roux is cooked to a pale golden color; brown roux is cooked until a light brown color is obtained (used in demi-glace, Espagnole, etc.). Its purpose is to thicken.

Créole roux is basically the same, sometimes using bacon fat or lard in place of butter. Créole brown roux is cooked more than the French brown roux. It is used as a thickener, but because it is cooked longer, does add some flavor. Its color begins where French roux ends.

It is with Cajun cooking that roux really comes into its own. Cajun brown roux is made with lard, vegetable oils, bacon fat and even duck fat. Cajun roux can be from light brown to a very deep, dark, nutty brown. Roux is used in Cajun cuisine for flavor rather than for thickening. When the roux is cooked to a dark brown, it loses much of its thickening power, but gains a rich, deep nutty flavor. This dark brown, nutty roux is the basis for many classic Cajun dishes, adding a unique richness and depth. It is the secret ingredient in Cajun food.




   Cooking Methods, Specific       Banana Heaven, Bananas Foster       Beurre Blanc       Biscuits and Gravy       Caesar Salad Detailed Instructions       Chicken Soup 101       Chile Rellenos (with Recipe)       Clafoutis (History & Recipe)       Custard's Last Stand       Drying Herbs       Eggs Benedict: Nothing’s Over Easy       Egg Foo Young       Eggplant Parmigiana Redux       En Papillote       Fish: The Whole Fish       Fruit Leather       The Grand Sauces       * Bechamel Sauce       * Espagnole Sauce Recipe       * Hollandaise Sauce, How to make       * Tomato Sauce       * Veloute Sauce Recipe       Grilling Vegetables       Hollandaise Sauce: Problems & Fixes       Jerky       Linzer Cookies       Lobster Bisque       Mousse, The Mousse is Loose!       Pasta, Using Your Noodle       Pâté, Pate: Info & Recipe       Pates, Terrines & Galantines       Pickles & Pickling       Pizza, Refrigerator Dough       Pudding, Granny Makes Pudding       Quick, Elegant Summer Desserts       Rice: Rinsing & Soaking       Ritz Crackers 75th Anniversary       Roll Call: Egg Rolls       Roux       Roux the Day       Salad Dressings       Soup's On!       Sweet Tarts       Tomato Salsa       Vegetable Leather  
   Home       About Us & Contact Us       Food Articles       Magazines       Food Links  

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.







FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals