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

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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?
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?
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 ...
3
votes
1answer
182 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 ...
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?
7
votes
5answers
4k 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 ...
6
votes
2answers
632 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 ...
2
votes
1answer
861 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 ...
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, ...
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 ...
5
votes
4answers
9k 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 ...
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 ...
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...
1
vote
1answer
781 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 ...