A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Types of Roux

Arrowroot
Arrowroot

Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava (Manihot esculenta), which is often labelled as arrowroot.

Egg Yolk
Egg Yolk

Roux, a combination of butter and flour cooked on top of the stove, is the thickening agent for many important French sauces, notably the sauces mères or mother sauces from which all flour-bound sauces derive.

source: ibiblio.org
Espagnole
Espagnole

Espagnole (pronounced like the word for Spanish: español) is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for a rich and deeply flavorful sauce called demi-glace, which is traditionally served with red meats.

Kudzu Powder
Kudzu Powder

Kudzu powder is used in Japan to make an herbal tea called kuzuyu. Kakkonto (葛根湯, Mandarin Chinese: gěgēntāng, Japanese: kakkontō) is a herbal drink with its origin in traditional Chinese medicine.

Roux
Roux

White roux – This roux is cooked briefly and should be removed from heat as soon as it develops a bubbly, frothy appearance. White roux’s are used in white sauces such as a bechamel or in dishes where color is undesirable.

Sauce BéChamel
Sauce BéChamel

Béchamel sauce (/ b ɛ ʃ ə ˈ m ɛ l, b eɪ-/; French: Béchamel [beʃaˈmɛl]), also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine.

Sauce Espagnole
Sauce Espagnole

Espagnole (pronounced like the word for Spanish: español) is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for a rich and deeply flavorful sauce called demi-glace, which is traditionally served with red meats.

Sauce Hollandaise
Sauce Hollandaise

This basic hollandaise from chef Michel Roux's "Sauces" cookbook is a rich and creamy topping for classic breakfast dishes like eggs Benedict. Also Try: Hollandaise with Mustard and Horseradish, Maltaise Sauce

Sauce Tomat
Sauce Tomat

It is similar to, but more complicated than, the basic tomato sauce that is commonly served with pasta. Here's the recipe for the basic tomato pasta sauce. Some versions of this tomate sauce recipe use a roux to thicken the sauce, but this isn't really necessary. The tomatoes themselves are enough to thicken the sauce.

Sauce Tomate – Tomato-Based
Sauce Tomate – Tomato-Based

Basic Mexican tomato sauce (salsa de tomate rojo o jitomate) traditionally was prepared with a molcajete to puree the tomatoes. Food that is cooked in tomato sauce is known as entomatada. The tomato sauce is stock for spicy sauces and moles.

image: decanter.com
Sauce Velouté
Sauce Velouté

A velouté sauce (French pronunciation: ) is a savoury sauce, made from a roux and a light stock. It is one of the five 'mother sauces' of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety.

Slow Reducing
Slow Reducing

Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats.

Starch
Starch

The difference between roux and other thickeners (like corn starch) is that the starch, in this case flour, is cooked before use. Cooking removes the flour's raw taste but maintains its excellent thickening properties. This makes roux a stable, smooth, and delicate thickener.

Related Question Categories