This Roux Recipe is a Must for Home Cooks! (2024)

FAQs

What kind of roux that cooked just enough to cook the raw taste of flour? ›

White and blond roux are cooked for just enough time to eliminate the raw taste of the flour, but not so long that the roux starts to brown, about 3 to 5 minutes. White roux is used to thicken sauces such as béchamel, cheese sauces and white gravy, as well as creamy soups and chowders.

Two reasons. First, a roux is useful for cooking the raw flavor out of the starch, which leads to better flavor and aroma in the final dish. And second, when you combine the starch with a fat, each starch granule becomes coated in the fat.

Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats.

Types of Roux: There are three main types of roux: white, blond, and brown. Each type offers a distinct flavor profile and complements specific culinary creations.

Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats.

You can make a roux with any type of fat. Butter is a popular choice because it has good flavor but vegetable oil will work as well. Lard, bacon grease, schmalz, pretty much any fat, animal or vegetable, will work.

Yes! Working with olive oil in a roux is the same process as making the roux with any other oil or fat. I put together a quick video to accompany the recipe.

Tips for Making a Roux

Don't use a thin pan and/or too high heat: We advise using a heavy-bottomed pan (Dutch oven, cast-iron skillet, heavy sauté pan) and cooking over medium-low heat. If you crank the heat up or use a thin pan, you risk burning the roux.

You can use just about any oil , butter ,lard or bacon grease. You need to oil your flour before you add any milk, water, broth or whatever flavor you want. Don't add any more flour after you add your liquid unless you want lumpy gravy.

You may be forced to serve as an enlisted soldier on active duty or required to pay back any scholarship money you received. If you think you are at risk of changing your mind, ROTC is not for you.

How much roux does 1 cup of flour make? ›

Other amounts to keep in mind are: 3 cups oil plus 3 cups flour equals 3 2/3 cups roux. 1 cup oil plus 1 cup flour equals 1 cup plus 3 tablespoons roux. To thicken 6 to 8 cups of liquid for a gumbo, soup, or another dish, use 1 cup prepared roux or start with 1 cup flour and 1 cup fat.

Gravy is basically a roux, elevated with meat drippings or stock added. While a roux is a neutral fat and flour combined, gravy takes it a step further by using drippings for the fat and stock for flavor.

You can make a roux without butter by using oil or another fat instead. Heat oil (like vegetable oil, olive oil, or even bacon fat) in a pan over medium heat, then gradually add an equal amount of flour, stirring constantly to create a smooth paste.

You have to make sure you cook the flour with the fat long enough for it to become golden brown otherwise you're dealing with raw flour that is the reason it tastes like flour!

You'll want to cook it for a few minutes because raw flour has a doughy taste you won't want in your sauce. Cooking the roux for a few minutes helps get rid of that raw flour flavor. Beyond that, how long you cook the roux depends on what you're using it for.

It's called “Beurre Manie”. It's an uncooked roux.

A roux is a combination of flour and fat which is commonly used as a thickening agent in cooking of stews and sauces. A roux can also be used as a base for various Classical French sauces, such as Bechamel or Velouté. To make a roux the fat is melted and an equal part flour is stirred into the fat until incorporated.