How To Make Roux Sauce Recipes

BASIC ROUX

Basic Roux image

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

Ingredients

4 ounces butter or 4 ounces other fat
4 ounces flour

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

HOW TO MAKE ROUX SAUCE

How To Make Roux Sauce image

Learning How To Make Roux Sauce is a kitchen tip we should all have in our back pocket. Roux Sauce is used as the base for making many other sauces, thickening gravies and soups.

Provided by Julia Pinney

Categories Sauces

Time 12m

Number Of Ingredients 4

Ingredients

1/4 cup butter
1/4 cup flour
pinch salt
3 cups milk

Steps:

Place a medium sized saucepan on the stove top over medium heat. Add the butter and stir until it melts and starts to bubble, this will take a minute.
Add the flour and salt and whisk until it all comes together and starts to bubble. Continue to cook for a further 1 - 2 minutes until you can smell the flour cooking.
Gradually start adding the milk about 1/3 cup/80 ml at a time. It will initially become quite lumpy and this is normal. Continue to whisk and add milk until you have used all the milk and have a thick, smooth and velvety sauce. This will take about 5 minutes.
Remove from heat and add ingredients according to the dish you are making.

Nutrition Facts : ServingSize 3 cups, Calories 322 kcal, Carbohydrate 20 g, Protein 9 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 65 mg, Sodium 240 mg, Fiber 1 g, Sugar 12 g

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

Ingredients

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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