Tagged Questions

These questions refer to the fat and flour mixture used to thicken sauces.

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2
votes
4answers
220 views

Please Help Me Solve a Gumbo Roux Mystery

I’ve got a question about gumbo and roux that has me stumped, I’m hoping somebody out there can solve the mystery. I made a gumbo on Sunday. First I made the roux, using equal parts flour and oil, ...
1
vote
2answers
123 views

Making Roux when Flour is Missing

I like making sauces from scratch, starting with a roux. Today, I discovered there's no flour in the kitchen. A quick trip to the store is not possible. What could I use instead? (Note that my ...
7
votes
3answers
410 views

What is the advantage of a roux over a raw flour slurry, in sauce?

My standard Bechamel sauce recipe used to be: Stir together flour and oil into a paste Fry for a short while Add a small amount of milk Heat and stir until incorporated Repeat steps 3-4 with ...
1
vote
1answer
231 views

When (and how) do I add a pre-packaged japanese curry to a slow-cooker?

Opinions across the internet vary on the most effective time (and method) of adding the curry roux to the slow-cooker. Is the most optimal means to melt the roux with a little hot water in a seperate ...
4
votes
3answers
3k views

How can my cheese sauce be creamier

I made my cheese sauce with pre-shredded cheese (first problem I know), milk and butter. I tried to make a roux but without the flour I think I made it fail. my steps for making the cheese sauce ...
2
votes
2answers
392 views

choux pastry, keep mixing while waiting for the roux to cool?

I made some choux pastry last night, however it didn't come out quite right for what could be various reasons. After making the recipe, I came on here loking for some tips and came across this: ...
4
votes
1answer
1k views

What is the typical consistency of a roux?

When making a roux, how would you describe the final consistency that it should be after the butter coats the flour? Should it be a lighter dirt-brown paste with a glistening buttery sheen, or should ...
1
vote
3answers
1k views

Why does the roux break down in my chicken velouté sauce?

I am trying to make a veloute sauce which involves adding roux to boiling hot water mixed with chicken base (such as Tones or McCormick). This sauce is then mixed with heavy cream at a later stage to ...
7
votes
1answer
3k views

Flour alternatives for roux

I have recently been diagnosed with celiac, so no wheat flour whatsoever. Also, I am allergic to corn.... I have read that arrowroot would not work in a roux; it is not just the thickening I want, ...
2
votes
2answers
407 views

How would you make a roux efficiently?

Making a big batch of roux is a hassle, so I'm investigating how to make my life a bit easier. According to 'Ideas in food', you can make roux in a jar in a pressure cooker. Nice, but the quantity is ...
2
votes
1answer
791 views

Flour in the roux

There are a great many questions here about roux. This is about the best ratio of flour to butter (fat), and also whether the type of flour (protein content) affects this ratio. Let me explain. Roux ...
2
votes
1answer
118 views

Veloute consistency after being refrigereted

Not been into French cuisine much so I started to try to make the mother sauces for some fun. I cooked up some chorizo in clarified butter and used that fat to make a roux, blonded it, then stirred ...
3
votes
3answers
605 views

How to prevent my roux from sticking to the bottom of the pan?

I make this soup based on a roux. I make roux the following way: I melt butter I add the same amount of flour After cooking it a little I start adding a stock, just a little at the time. This is ...
1
vote
1answer
724 views

What temperature should milk be when adding to roux? [duplicate]

Possible Duplicate: Right way to defrost roux I've always heard that it's best to add roux to liquids that are at or near a boil, however I ran across this video recently where the chef ...
3
votes
1answer
178 views

Right way to defrost roux

I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. However, I'm always confused about the right way of defrosting them for use. The typical use of ...
2
votes
1answer
1k views

How to estimate amount of all purpose flour for roux?

I was making some roux for white sauce for pasta and followed instructions to the dot. (All purpose flour == butter == 4tbsp. 2 cups milk.) But the milk was very very thin (the only variant we get ...
5
votes
4answers
3k views

Why does the roux separate from my gumbo?

I love gumbo, and make it about once or twice a month. However, I've noticed that my roux will occasionally separate from my stew and float up to the surface. I've sampled it, just to see if it had ...
1
vote
1answer
398 views

Does reheating a roux based sauce thin it out?

I made a sauce that was thickened with a roux, and refrigerated it to be used again for another day. When I reheated the sauce it seemed to be thinner than it was previously. I added more roux to ...
6
votes
5answers
3k views

What is the thickening power of different types of roux?

I often take the easy way out and work with white roux, usually mixing it 1:10 for a sauce, and using the warm liquid into hot roux method. Tonight I needed a more toasted taste. I was afraid to try ...
2
votes
2answers
2k views

How long will roux keep?

I've made roux some time ago. Forgot to put the date on the container. How long will it keep in the fridge? I'll be making a sauce in a day or two...
2
votes
2answers
1k views

When to use a roux or a beurre manié

What difference does it make to use a roux or a beurre manié ? Are there any rules about their usage, or are they both interchangeable?
4
votes
4answers
901 views

How to make a mustard sauce for salmon steak?

I'd like to make a sauce for salmon steak, using a whole grain mustard. I would make a roux-based white sauce but I'd like something healthier because the roux has a lot of butter in it. Any ideas of ...
5
votes
4answers
8k views

How to mix a roux with stock?

My roux came out a beautiful dark brown. Then I began to slowly add chicken stock. The flour and water did not completely blend and I don't understand why not? The roux was very hot,but the stock ...
4
votes
6answers
11k views

How to make roux-based sauce thicker

Sometimes when I make a roux-based sauce, it turns out too thin. Are there any ways to make it thicker after the sauce is done? Adding salt helps a bit, but I don't want to add too much for obvious ...
7
votes
1answer
3k views

How to make a roux?

Whenever I try to make a roux according to one of the recipes I find online the consistency seems a little off. Should the roux be completely thick or should it have a less solid consistency? I seem ...
2
votes
3answers
999 views

How to make a good homemade Croquette

I've been working on Croquettes and I still don't get it. There are a good number of things too keep in mind for making them right. However, my last batch was a mess, again. I'd like to pose a wiki ...
6
votes
2answers
617 views

Is there a technique for making larger batches of roux?

Following along the approach of freezing roux, I would like to make some in bulk. I am also trying to do more batch cooking for freezing and making 8 quarts of mac and cheese ends up taking a lot of ...
4
votes
1answer
354 views

Why is my gravy opaque?

I only started making gravy a year or two ago, so I don't fully understand the process, although I appreciate the taste. As I was making gravy for Thanksgiving, I noticed that the color was ...
4
votes
2answers
1k views

Minimum amount of fat in Roux

Most (all) recipes I know talk about 50/50 butter/flour for roux. However, at home I'm using something like a 40/60 butter/flour mix. It's thicker, but it works. Does anybody know what the absolute ...
6
votes
2answers
8k views

How do I make my roux taste less like flour?

When I make a roux for soups and sauces it always ends up tasting like the flour. What is the correct way to make roux? How long does the flour need to cook out of it?
15
votes
9answers
37k views

Why is my cheese sauce gritty?

Sometimes when making a very simple cheese sauce (butter, flour, milk, cheese [cheddar, usually]), the final sauce has a sort of gritty or slightly pebbly texture (rather than smooth) - it seems like ...
20
votes
3answers
4k views

Can I freeze roux?

Is it possible to prepare a (large) batch of roux and then freeze it, or will the texture and flavour be destroyed in the process?
18
votes
6answers
14k views

What is a “roux” and what are its uses?

I've had excellent Macaroni and Cheese that I was told was made with a "roux." What exactly is a roux, when is it used and what are the benefits of using it versus other cooking methods?