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."
photo by Bonnie G #2
- Ready In:
- 10mins
- Ingredients:
- 2
- Yields:
-
8 ounces
ingredients
directions
- 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.
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Reviews
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Hey, I can now make a smooth, creamy Roux. I was surprised at how easy it was, didn't freeze any as I wanted to cut the recipe in half first to see how it turned out. In the past my attempts have turned out lumpy or gritty results. Not this time thanks to this recipe. I used to make Hamburger Steak with onions and what an awesome result. This is the only way to go for me with very clear and precise directions. Next time I'll make enough to try the freezing.
RECIPE SUBMITTED BY
That baby in the picture...yep that's me some eon's ago...not even gonna tell you how many. I live in the Sierra Mountains bordering a National Forest with my chickens and goats. My wonderful husband who passed on October 10,2006 was extremely ill with several terminal illnesses and is sorely missed. You will find "Renal Failure" cookbook with recipes collected for his meals, these seem to also be pretty good for Diabetic Diets and some for Heart Healthy Diets.
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If you go to My Cookbooks...you will find one "From the Grey Cookbook" This is a collection of my Dear Late Mothers recipes...and in memory of all the wonderfully delicious meals she used to cook for us.
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I Love to cook good food, but Italian is one of my specialties. Baking is my fun...pies, cookies, and making candy. Don't do cakes, nobody here eats them. But make a cheesecake and it disappears.
Gardening is a hobby, and love to run out and pick fresh vege's and herbs to add to my meals. Besides my dogs, cats, fish, 3 goats, I have a really good collection of chickens, and the ladies present me with a steady supply of fresh eggs, and fertilizer for the garden. Food preservation and storage is a passion.
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As you might be able to tell from my name I collect bears, ceramic and stuffed (Started with one on the Birth of my first grandchild) now have over 600 bears and no room in my house for another...not that they don't continue to find a spot in my humble home as everyone has to give me one no matter the occasion.
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