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
DARK ROUX
Use this to make Shrimp and Crab Gumbo.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Place rack in center of oven. Heat oven to 325 degrees. On the stovetop, melt shortening in a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over shortening; whisk to combine. Mixture will be thick and pasty. Continue to whisk until light brown, 10 to 12 minutes.
- Transfer skillet to oven; let roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45 minutes (whisk every 30 minutes if pan is not cast iron).
MAGIC WHITE SAUCE (AND VARIATIONS)
Sick of lumpy sauce? Hate making that flour and butter roux? Here's the answer! This is the easiest version of White Sauce ever. You won't believe it works until you try it! You will need a wire balloon whisk for this recipe and you must make sure that all ingredients are cold (or at least at room temperature) to begin with. Thanks to English food writer, Delia Smith, for discovering this all-in-one method. The following are my simplified adaptations for Basic White Sauce, along with variations for Mustard Sauce, Cheese Sauce (Mornay Sauce) and Parsley Sauce.
Provided by Kookaburra
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Pour milk into a saucepan.
- Add all other ingredients.
- Place pan over a medium heat, and, using a wire balloon whisk, whisk sauce constantly until butter melts.
- Be sure to work the whisk into the edges of the pan to incorporate all the flour.
- Whisk frequently until the mixture comes to a boil.
- Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce reaches the desired consistency.
- Taste and add extra seasoning if required.
- Variations: Mustard Sauce Make sauce as per recipe, but use 1 ½ cups milk and ½ cup chicken stock.
- Along with the salt, add 2 teaspoons mustard powder, ¼ teaspoon onion powder and substitute a good pinch of cayenne pepper for the black pepper.
- Stir in 1 teaspoon lemon juice when sauce is completed.
- Cheese Sauce Make sauce as per recipe, but use 1 cup milk and 1 cup cream.
- Along with the salt, add a good pinch of nutmeg and substitute a good pinch of cayenne pepper for black pepper.
- At the simmering stage stir in 75g- 100g grated tasty cheese (I like a mixture of mature cheddar and parmesan).
- Stir in 1 teaspoon lemon juice when sauce is completed.
- Parsley Sauce Make sauce as per recipe, but use 1 ¾ cups milk and ¼ cup cream.
- When sauce is finished, mix in 4 tablespoons finely chopped parsley and 1 teaspoon lemon juice.
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