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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A toasted wheat flour and sesame oil roux used to thicken broths in ancient Chinese imperial cuisine.
Origin: Imperial Chinese (10th century (Song dynasty)) — China
See full technique reference →The roux is produced by heating wheat flour in sesame oil to 120–140 °C, initiating Maillard reactions that create melanoidins and impart a nutty flavor. Cooling the mixture to about 80 °C before adding liquid prevents premature starch gelatinization, preserving thickening power. Excessive heating beyond 160 °C can generate acrylamide and cause loss of viscosity.
Primary Reaction
Maillard browning between reducing sugars and amino acids in flour
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