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GCSE Food Preparation and Nutrition · key term
A mixture of fat and flour cooked together, used as the starting point for a sauce thickened with flour.
Used by AQA
Specification 3.2.2.2, 3.3.2.2 · Paper 1
A cooked mixture of fat and flour used as the starting point for thickening a sauce.
Revise: Starch-Based SaucesThe roux, all-in-one and blended methods achieve this in different ways.
A paste made by cooking flour with fat, used as the starting point for a starch-thickened sauce.
Distinguish making a roux from gelatinisation: the fat and flour form the roux, but the sauce thickens when the starch is heated with liquid.
When describing a method, explain how lumps are prevented: gradual liquid addition and beating for a roux, continuous whisking for all-in-one, or a smooth cold-liquid paste for blended.
Béchamel uses infused milk; velouté uses stock. Both can be thickened using the roux method.
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