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
TRADITIONAL CAJUN ROUX
This roux recipe is the quickest way to make Cajun roux, which is used to thicken a sauce or stew and deepen the flavor.
Provided by Terri Wuerthner
Categories Entree Sauces Ingredient
Time 40m
Yield 16
Number Of Ingredients 2
Steps:
- Use in your favorite Cajun recipe and enjoy.
Nutrition Facts : Calories 119 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 0 mg, Sugar 0 g, Fat 10 g, ServingSize 1 cup (16 servings), UnsaturatedFat 0 g
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.
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).
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