These questions refer to the fat and flour mixture used to thicken sauces.
18
votes
3answers
2k 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?
16
votes
6answers
6k 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?
13
votes
8answers
12k 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 ...
7
votes
1answer
1k 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 ...
6
votes
1answer
151 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, ...
5
votes
3answers
1k 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 ...
5
votes
2answers
3k 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
6answers
3k 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 ...
4
votes
1answer
266 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
3answers
4k 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
3answers
1k 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 ...
4
votes
4answers
660 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 ...
4
votes
2answers
349 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 ...
3
votes
2answers
705 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
3answers
265 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 ...
2
votes
2answers
531 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?
2
votes
1answer
188 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
1answer
73 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
92 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
3answers
721 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 ...
2
votes
1answer
73 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 ...
2
votes
1answer
99 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
2answers
664 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
209 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 ...
1
vote
1answer
192 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 ...
