Can you use butter to make roux?
You can use almost any fat when making a roux, from butter to oil to animal fat. Spicer told me she uses “several different kinds of fat, from vegetable oil to duck fat or even smoked duck fat,” depending on the dish she is making.
Why is roux traditionally made with clarified butter?
Traditionally, a roux is made with clarified butter, which can be heated to a higher temperature without turning brown. If you’re making a white sauce, you don’t want to start off with brown butter. But you can certainly make a roux using ordinary whole butter; do not to let it burn when you’re melting it.
How much milk do I put in a Roux?
For a medium thickness, you’d use 2 tablespoons each of butter and flour to 1 cup milk. For a really thick sauce, you’d use 3 tablespoons each of butter and flour. The roux is actually the base of starch and fat that is cooked for a short time before the liquid is stirred in.
How much oil and flour for a roux?
Rogerkf5 writes on nola.com: A roux should be a 1 to 1 ratio but by weight, not by volume. One cup of oil weighs 7.7 ounces, and 1 cup of flour weighs 4.5 ounces. So, a proper ratio would be 1 cup of oil, and 7.7 ounces by weight of flour, close to 1-3/4 cup of all-purpose flour.
How to measure liquid butter and flour for a roux?
However, you can also use your regular measuring cup to measure liquid butter and flour. One thing that you should keep in mind is, there is a variety of butter in the market, and you have to use them with different ratios when making a roux.
How much flour do you put in Roux gravy?
To make 1 cup of roux gravy, start with 2 tablespoons of fat, 2 tablespoons of flour, and 1 cup of liquid. (If you would like a thinner gravy, decrease the fat and flour measurements to 1 1/2.)
How much oil do you use to make an Roux?
Roux takes just a few minutes to make. Whether you are making just enough for a single dish, or a batch to divide and freeze for later, the proportions of ingredients are the same: 1 part oil or fat and 1 part all-purpose flour, by weight. If you have a kitchen scale, this is easy to measure.
What is a roux made of?
A Roux is a basic thickening agent comprising of equal parts weight, not volume, of butter and flour. What Is the Standard Ratio While it should always be done by weight, a standard ratio for a roux recipe is 2 parts all-purpose flour to 1 part butter.