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A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of ...
Michel Albert Roux (born 23 May 1960) [1] also known as Michel Roux Jr., is an English-French chef. He owned the 2 Michelin-starred restaurant Le Gavroche in London , which was opened by his father Albert Roux and uncle Michel Roux , until it closed on 13 January 2024.
Michel Roux, OBE ([mi.ʃɛl ʁu]; 19 April 1941 – 11 March 2020), also known as Michel Roux Snr., was a French chef and restaurateur working in Britain. Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.
Celebrated chef Michel Roux, whose high-end restaurant in London achieved a major milestone in English cuisine, has died. He was 78. Roux’s family said the acclaimed cook had been diagnosed with ...
Tomato sauce (sometimes Tomate or Tomat): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. Velouté sauce: Light coloured sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety".
In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).
The first recipe of a sauce similar to béchamel is in the book Le cuisinier françois by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. [3] The name of the sauce was given in honour of Louis de Béchameil , a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century.
Food and Drink returned to BBC Two on 4 February 2013 stylized as Food & Drink, but shown on TV as food & drink, co-hosted by Michel Roux Jr and Kate Goodman. [1] A Christmas special aired on 18 December 2013, followed by a second series in early 2014.