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>> This video is to explain how to make roux.
There are three basic types of roux, white, blonde and brown.
I'm going to demonstrate how to make white roux.
We're going to start with some clarified butter and an equal amount by weight of flour.
Get your pot hot.
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>> Add your clarified butter.
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>> And
your flour.
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>> The idea when you're making a white roux is to cook the butter or the fat and flour
together until it doesn't smell like flour or you lose a little of he floury smell to
it.
It should only take a minute or two.
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>> And you can already smell the difference as it cooks.
The white roux we use to make [Foreign name] sauce, it can be used to thicken other things
as well, but classically it's used with [Foreign name], which is your milk based mother sauce.
And that's it.
Your roux is done.
From here, we can take our white roux and continue to cook it until it turns a little
toasted, a little nutty and it become a blonde roux.
Blonde roux, we combine with white stock of any kind, chicken fish, white beef, white
veal and you make [inaudible] sauce, which you can turn into creamed soups or different
sauces to go with the chicken or fish or meat, depending on what the, the main part of the
stock is.
So, again, your nose is how you tell with this and it starts to smell a little nutty,
perhaps a little toasted.
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>> And it's starting to smell just a little nutty, like your flour's just a little bit
toasted, like when you make bread and at this point, you have blonde roux and you can add
your cold stock to it or your warm stock slowly to make your sauce.
Now we are going to continue to cook our blonde roux to make a brown roux.
This takes a little bit of time.
You really want to get a good, rich, brown color on your roux and you need to keep stirring
the whole time in order to do that.
The roux, itself, can be used to make gumbo or espagnole sauce.
The trick is to keep your heat a little lower so you don't scorch it before it browns.
Another way we can make brown roux is to take the flour and then spread it out on pans and
toast the flour in the oven and then once it is slightly browned, you add that to the
fat and you create a brown roux very quickly in just a minute or two, as opposed to this,
which really takes a good 20, 30 minutes.
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