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There are different variations, but a roux is basically a sauce derived of oil, seasoning and flour. Using a pan that you aleady cooked meat or fish etc., combine some oil, margarine or butter to the pan and slowly whisk in flour in small amounts, allowing the flour to get completely saturated by the oil and natural drippings that were in the pan. Add flour until you get the desired thickness, turn the heat low and season to taste. At this point, if it gets thicker than desired, you can thin it out with stock, milk or water.
To make 600ml (approximately 1 pint) · 25g butter · 25g plain flour · 600ml cold milk · Salt and pepper Melt the butter in a heavy-based saucepan over low heat then add the flour and cook these ingredients gently for 2-3 minutes, stirring with a wooden spoon the whole time. Remove the pan from the heat and add some of the milk; slowly. Keep stirring to avoid lumps forming. (If you stir the mixture in a figure of eight pattern, and make sure that you touch the bottom and sides of the pan on each figure eight, the sauce is less likely to stick and get lumpy.) Return the pan to a slightly higher heat then continue to add more milk, stirring the whole time as the sauce begins to bubble slightly and thicken. (You will see the change in texture and be able to feel it as the spoon gets a little 'heavier' in your hand.) Add little and often; blend to a smooth sauce as you go along and keep repeating this process until all the milk has been used. If the sauce is lumpy, whisk thoroughly with a hand-held balloon whisk to break down the lumps until the result is as smooth as possible. The sauce should pour without being runny.
A roux is a must have ingredient in many dishes. It can be added to stews, gumbos, and other foods that need to thicken. The ingredients in a roux include flour and a fat of some type.
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What is a glossy French sauce made with a roux of butter flour and stock?
veloute
How do you make roux?
To make roux you need equal parts oil (a fat) and flour (all purpose is best). Heat oil in a skillet (frying pan) when oil is warm, close to hot frying stage but not overheated, slowly mix the flour. Continue cooking the oil and flour mixture over medium heat stirring constantly. Cooking times vary, depending on the type of gravy or sauce you desire. 2-3 minutes will produce a very light colored roux, recommended for a milk based gravy/sauce. The longer you cook the roux the darker it will become. Be careful, not only does the oil/flour mixture become very HOT it can burn very easily, constant stirring is a MUST. Add to your boiling liquid to thicken your sauce or gravy. Roux can be kept for about a week in an airtight container in your refrigerator.
How many grams of butter and flour do you need to make 5 liters of roux?
Hellofirstly a roux is a thickening agent. So you would use a roux to thicken 5L of liquid (water or milk etc..).For instance, to make 5L of a white sauce (Bechamel) you would need 5L of milk and 800g of roux.Roux = 400g of flour400g of butter (or marg)mix and cook till it changes to blonde turning and stirring.Dont allow to burn and use to thicken the milk or (your liquid)Cheers-J-
Who is braden roux?
la roux's apprentice la rouge patentice
What are the types of roux?
there are 4 basic rouxlight (or what the cajuns call blond)medium (or peanut-butter colored)darkand white (the light roux is manly the same )
How does roux sauce make mushroom soup appealing?
Roux sauce helps thicken anything that it is added to. Watery mushroom soup isn't as appealing as it would be a thick, hearty soup.
A thick white sauce?
Is called a bechamel sauce or a roux.
Why is roux a sauce used for thickening?
Actually, a roux is not a sauce, but is the base for several different sauces and is used as a thickener in many dishes. A roux is made by combining equal parts of fat and starch (usually butter or lard and flour) and cooking it in a pan until the flour taste has been cooked out. The color of a roux depends upon the amount of time you cook it - and the darker the roux, the more flavor it imparts to the dish you are using it in. By adding milk to a roux you are making a bechamel sauce which is used in many lasagna recipes and other dishes. Bechamel sauce is also the base sauce for several other culinary sauces: Mornay sauce (cheese sauce), Mustard sauce, and Sauce Soubise (contains finely chopped onions that are sweated in butter before adding to the sauce) are a few of these.
How does butter affect roux sauce?
Roux is basically an emulsive agent -- butter adds the fat.
What is the difference between a roux cheese sauce and an all in one?
no
What does brown stock and brown roux make?
Roux is usually used to make a sauce of some kind. Using brown stock with it will most likely give you a delicious brown gravy, as long as you don't mess it up in the process.
How do you make roue and can you thicken tomato sauce with it?
A roux is a mixture of equal quantities of butter and plain flour blended together. Small dollops can then be dropped into hot liquids (including tomatoe sauce). Stir till the liquid boils and thickens. More roux can be added at any time
How do you cook mornay sauce?
Mornay sauce starts out as a bechamel sauce (a basic roux of flour, milk & butter). Then it is added with a cheese, such as gruyere.
What sauce is made from milk flour and butter?
I believe you're referring to a roux.
What types of pasta sauces are there?
roux saucecheese saucecream saucebolognese saucetomato saucepesto sauce
What is a glossy French sauce made with a roux of butter flour and stock?
veloute
Can you make a roux in a crock pot?
No, you can not make roux in a crock pot. Roux is not a gravy, a sauce, or anything else of the sort. Roux is the base of many sauces & gravies not only in French cooking but Cajun cooking as well. You can make a roux gravy or a roux sauce, the roux itself can not be made in a crock pot. To make roux you need equal parts oil (a fat) and flour (all purpose is best). Heat oil in a skillet (frying pan) when oil is warm, close to hot frying stage but not overheated, slowly mix the flour. Continue cooking the oil and flour mixture over medium heat stirring constantly. Cooking times vary, depending on the type of gravy or sauce you desire. 2-3 minutes will produce a very light colored roux, recommended for a milk based gravy/sauce. The longer you cook the roux the darker it will become. Be careful, not only does the oil/flour mixture become very HOT it can burn very easily, constant stirring is a MUST. I have to add, the best flavored roux is made with butter. The amounts are the same, however, melt the butter before measuring. For example if 1 cup flour & 1 cup "melted" butter. Also stir the flour into the butter or oil (whichever you are using) as it heats, if you allow the fat to get too hot before adding the flour, the flour will actually fry and develop lumps. Add the flour slowly stirring constantly to ensure proper mixture. The flour will make the fat thick and heat up along with the fat and begin to darken.
