How do you make foolproof roux?
3 Foolproof Tricks for Making Roux
- Step 1: Heat fat (butter, oil, or bacon drippings) in a Dutch oven or skillet over medium, and whisk in an equal amount of flour.
- Step 2: Cook, whisking constantly, until mixture is smooth and thick, like a wet sand consistency.
What is the basic preparation method and ratio for 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 makes a roux brown?
The heat from the stove is what helps turn a roux that deep, chocolate brown color typical of a gumbo roux. If your roux isn’t to your desired color yet, simply crank up the heat a little bit and give it some more time.
Why isn’t my roux thickening?
It’s important to understand, however, that as a roux colors, it loses its ability to thicken because the starch in the flour is broken down by the heat. You’ll need more brown roux than blond roux to thicken the same amount of liquid. A truly dark roux won’t thicken at all.
What makes a roux break?
Too hot or too cold can both cause problems, leading to a lumpy result. The same goes for your liquid. Warm seems to work best, whether it’s stock, milk, or anything else. If it’s too cold it hardens the butter, and if it’s too hot it can separate the roux.
Can I use bacon grease for roux?
Making a roux is not difficult. In simple terms, a roux is equal parts cooked fat and flour. It’s used to thicken soups, stews, and sauces; and in the South (and particularly New Orleans), it’s famously used in Gumbo and Étouffée. You can use any kind of cooking oil, butter, or bacon fat to make a roux.
How to make roux step by step?
How to Make Roux 1 Cook the Fat and Flour Together. Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will 2 Four Stages of Roux. The white stage is reached once the flour loses its raw smell, after about 5 minutes of cooking and stirring. 3 Add Liquid to Make a Sauce.
Can you use shortening to make a white roux?
You can also use melted shortening or even bacon grease to make your roux. All roux starts with a white roux—cooking the roux just long enough to eliminate the taste of raw flour. In a small saucepan, melt the butter (or oil) over medium heat. Add the flour, salt and pepper and stir until combined.
What can I use instead of flour for a roux?
Or, if you want to keep the nutty flavor of a roux, try swapping in sweet rice flour for wheat flour. It’s ground from glutinous rice, so it creates the same silky texture as using regular flour. This recipe makes enough roux to thicken 1 cup of milk or broth.
Should you Refrigerate a Roux before cooking?
If you’re cooking and storing a batch of roux for future use, use clarified butter as it will harden when refrigerated, trapping the flour in suspension. This suspension helps to prevent lumps when the roux is whisked into a sauce or soup. Having a well-made roux on hand will make it easy to use this marvelous thickener in everyday cooking.