Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Thu Oct 29 20:47:31 PDT 2009
On Oct 29, 2009, at 11:35 PM, Stefan li Rous wrote:
> Gravies are emulisified sauces, right?
Gravies are usually thickened with something starchy (flour, starch,
Emulsified sauces are emulsions; mixtures of liquids that ordinarily
don't want to mix, like oil and water, say, which, when mixed
properly, thicken due to surface electrostatic charges on droplets.
Emulsions / emulsified sauces include thick vinaigrettes, some honey
mustards with some oil beaten into them to lighten their texture and
flavor, mayonnaise, Miracle Whip, Hollandaise Sauce, Bearnaise Sauce,
Beurre Blanc, Beurre Rouge, and even properly melted chocolate.
> Is this Mayonnaise-like sauce a roux? Perhaps I should have named
> this file around roux(s) or emulsions. What *is* the plural of "roux"?
Roux is a preparation, almost a verb. There is no plural, except as
multiple examples of the technique. It's kind of like, what's the
plural of photography? You can have more than one batch of roux, or
more than one use, but roux is roux.
More simply, the plural of roux is roux.
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
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