The result is a silky smooth thickened sauce. The method is to ‘cook’ the flour in a fat, traditionally clarified butter, then add a watery liquid such as milk, stock or wine, and bring to a simmer. This is the method to make a classic Bechamel or white sauce, brown gravy and gumbo. Roux is a way to pre-cook the starch so that it won’t clump in a sauce. In instant pudding the starch is pregelatinized (aka modified) and then dried for your convenience. The starch gelatinizes in the water portion of the milk, thickening it. This is the same concept as using cornstarch in pudding. A roux is a way to introduce starch into a liquid in order to thicken it. Learning how to master it will unlock the secret to pasta sauces, stews and soups. Roux, pronounced “rou” is one of the most useful techniques that culinary school has to offer.
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