BASIC ROUX
This is an adopted recipe and I will submit any revisions should they be needed once I make this. Make a large batch of roux and keep it refrigerated or frozen. Refrigerated or frozen roux will keep well for up to two months and can be added in its cooled form directly to your soups or sauces for a little quick, thick pick-me-up! It is advisable to add cold roux to a hot sauce or soup.
Provided by Chabear01
Categories < 15 Mins
Time 10m
Yield 8 ounces
Number Of Ingredients 2
Steps:
- To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
- It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
- Butter is the most commonly used form of fat.
- Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
- Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
- Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
- For example, butter contains a small amount of water.
- However, bacon fat, which has been perfectly rendered, contains no water.
- Within these variables there are varying levels of consistencies.
- If your roux is too thin, add a small amount of flour.
- If it is too thick, add a small amount of fat to thin it out.
- When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
- As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
- Then heat the entire mixture until it comes to a simmer.
- This process will keep the roux from creating lumps.
- Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.
Nutrition Facts : Calories 153.2, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.5, Carbohydrate 10.8, Fiber 0.4, Sugar 0.1, Protein 1.6
WHITE ROUX
Provided by Alton Brown
Categories side-dish
Time 5m
Yield Enough roux to thicken 1 pint
Number Of Ingredients 2
Steps:
- Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
- Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
- Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.
BASIC ROUX
I do not like the taste of flour that has not been properly cooked, I find it is gritty tasting. This is a two ingredient thickener for gravies and sauces. I always keep this in the freezer and just break off the amount I need. Works in any recipe that needs thickening with no risk of lumps. Please ignore the serving size, this site insists on it.
Provided by Pam in B.C.
Categories Very Low Carbs
Time 6m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Use equal amounts.
- Melt margarine in saucepan over medium heat.
- When melted add flour all at once.
- Cook and stir over medium heat for 5 minutes.
Nutrition Facts :
More about "basic roux recipes"
HOW TO MAKE ROUX | ALLRECIPES
From allrecipes.com
Author Vanessa GreavesEstimated Reading Time 7 mins
HOW TO MAKE A ROUX - EASY ROUX RECIPE - DELISH
From delish.com
Occupation Senior Food EditorEstimated Reading Time 3 minsAuthor Lena Abraham
HOW TO MAKE A ROUX | HOW TO MAKE ROUX FOR GRAVY
From tasteofhome.com
TRADITIONAL CAJUN ROUX RECIPE - THE SPRUCE EATS
From thespruceeats.com
BASIC ROUX | EMERILS.COM
From emerils.com
BASIC ROUX RECIPE WITH INGREDIENTS
From saladrecipe.net
HOW TO MAKE A ROUX (EASY ROUX RECIPE) - CHILI PEPPER …
From chilipeppermadness.com
HOW TO MAKE A ROUX AND CHEESE SAUCE - FEED YOUR …
From feedyoursoul2.com
HOW TO MAKE CHEESE SAUCE | ALLRECIPES
From allrecipes.com
HOW TO MAKE A ROUX FROM SCRATCH - (EASY ROUX RECIPE)
From eatingonadime.com
HOW TO MAKE A BASIC ROUX / BECHAMEL (GLUTEN-FREE TOO!)
From kitchenstewardship.com
10 BEST ROUX SAUCE RECIPES | YUMMLY
From yummly.com
HOW TO MAKE ROUX | LOUISIANA TRAVEL
From louisianatravel.com
HOW TO MAKE A ROUX | BBC GOOD FOOD
From bbcgoodfood.com
EASIEST GROUND BEEF WITH GRAVY - THECOOKFUL
From thecookful.com
HOW TO MAKE A ROUX LIKE A PRO | FOOD NETWORK - YOUTUBE
From youtube.com
ROUX | BETTER HOMES & GARDENS
From bhg.com
STEP-BY-STEP TUTORIAL TO MAKE ROUX - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE A ROUX, PERFECTLY | EPICURIOUS
From epicurious.com
ROUX/THE BASIC WHITE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE A ROUX SAUCE | EASY SAUCE RECIPES
From easysaucerecipes.com
HOW TO MAKE A ROUX | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
EASY ROUX – IN DIANES KITCHEN
From indianeskitchen.com
HOW TO MAKE A ROUX | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
HOW TO MAKE A ROUX - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO MAKE A BASIC ROUX | CDKITCHEN.COM
From cdkitchen.com
HOW TO MAKE A ROUX + VIDEO TUTORIAL | KEVIN IS COOKING
From keviniscooking.com
EASY HOMEMADE JAPANESE CURRY ROUX | WANDERCOOKS
From wandercooks.com
BEST ROUX RECIPES AND ROUX COOKING IDEAS - THE DAILY MEAL
From thedailymeal.com
BASIC ROUX - BIGOVEN.COM
From bigoven.com
HOW TO MAKE A ROUX RECIPEIN 3 EASY STEPS - CHEF BILLY PARISI
From billyparisi.com
BASIC ROUX - RECIPECIRCUS.COM
From recipecircus.com
HOW TO MAKE A ROUX: A STEP-BY-STEP GUIDE | KITCHN
From thekitchn.com
HOW DO YOU MAKE A ROUX FOR MAC AND CHEESE
From cheeseproclub.com
ROUX RECIPE – HOW TO MAKE A ROUX FOR SOUPS AND STEWS
From likeabubblingbrook.com
BASIC ROUX - BETTER BATTER GLUTEN FREE FLOUR
From betterbatter.org
HOW TO MAKE A DARK CAJUN ROUX. - JESS PRYLES
From jesspryles.com
ROUXBE ONLINE CULINARY SCHOOL
From rouxbe.com
HOW TO MAKE A ROUX THE EASY WAY - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
HOW TO MAKE A ROUX - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE A ROUX - SPEND WITH PENNIES
From spendwithpennies.com
BEST MAC AND CHEESE SAUCE - THE CHEESE KNEES - BEST CHEESE …
From cheeseknees.com
MAKING A ROUX - BASIC COOKING SKILLS - ABUNDANCE OF FLAVOR
From abundanceofflavor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #condiments-etc #easy #dietary #cooking-mixes #number-of-servings
You'll also love