How To Make A Roux Sauce Recipes

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WHITE ROUX



White Roux image

Provided by Alton Brown

Categories     side-dish

Time 5m

Yield Enough roux to thicken 1 pint

Number Of Ingredients 2

4 tablespoons of pan drippings and/or butter
6 tablespoons flour

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.

HOW TO MAKE A ROUX SAUCE



How to Make a Roux Sauce image

Learn how to make a roux to use as a base for so many other recipes, like cheese sauce, gravy, and gumbo! Ready in as little as 5 minutes!

Provided by Isabel Laessig

Categories     Sauce

Time 5m

Number Of Ingredients 2

¼ cup butter (or fat drippings such as those from a beef roast or bacon)
¼ cup all-purpose flour

Steps:

  • Melt butter over medium-low heat in a pan on the stove. Once it melts, add in flour and whisk it through.
  • Cook until the flour and butter combine completely. It will begin to thicken and bubble after about 3-5 minutes. If making a white roux, you can stop here and take it off the heat. For a blond roux, cook for 10 minutes while stirring as necessary to keep it from burning. If making a brown roux, cook it for up to 30 minutes, stirring frequently.

Nutrition Facts : SaturatedFat 29 g, Calories 521 kcal, Carbohydrate 24 g, Protein 4 g, Fat 46 g, TransFat 2 g, Cholesterol 122 mg, Sodium 7 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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