Questions tagged [roux]

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

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Soy sauce thickens roux. Why?

I know that veloute/espagnole is fundamentally roux and stock. Stock is basically salt, flavoring, and water. I was building a Japanese-inspired recipe, and I was curious how replacing stock with soy ...
Jakob Lovern's user avatar
3 votes
1 answer
825 views

How can I make a roux-based cheese sauce ahead of time?

I have promised to prepare several dishes ahead of time for Thanksgiving this year and most of them are well-documented on how to prepare ahead of time: bread rolls, mashed potatoes, etc. However, one ...
dylanweber's user avatar
1 vote
3 answers
236 views

How does processed (American style) cheese alter a traditional cheese sauce made with a roux?

I am about to make a cheese sauce for a tuna pasta bake from the remnants of cheese in my refrigerator. Apart from the regular cheddar, I also have some processed (American style) cheese. I have ...
Greybeard's user avatar
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10 votes
8 answers
7k views

My béchamel takes over an hour to thicken. What am I doing wrong?

Twice I attempted to make a roux for béchamel sauce, and twice I failed. Both times I used a ratio of 1:1, first time I weighted the butter and the flour second time I used tablespoons. First time I ...
LissaC's user avatar
  • 415
0 votes
0 answers
63 views

Could you make a vegan roux? [duplicate]

Is it OK to replace the butter in the roux with margarine? Will it still worked the same? May not be traditional, but could it be done?
Neil Meyer's user avatar
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5 votes
3 answers
714 views

Any success with gumbo in an Instant Pot?

I love cooking my grandmother's seafood gumbo recipe, and I have done this successfully many times. Recently, my husband suggested we try this in the Instant Pot to save time with the roux, which I ...
sillydarla's user avatar
2 votes
2 answers
1k views

Can you add cheese to a veloute?

Nacho time! The urge to make nachos overtakes you, and you set to make them excellent. But alas, seems like you've forgotten to get milk! You can't create a proper Mornay (cheese) sauce, since you can'...
Gilgoldman's user avatar
4 votes
1 answer
385 views

Why did this roux fail?

I needed to make gumbo for someone with a gluten allergy, so I used glutinous rice flour in the roux instead of wheat flour. At first it looked ok: click any image for full size When I added the &...
crmdgn's user avatar
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36 votes
5 answers
8k views

Why is a roux necessary?

A classic bechamel sauce is a roux and milk. Why can’t I just add the flour directly to the milk and cook till thickened, stirring vigorously to keep it from clumping?
mroll's user avatar
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17 votes
1 answer
4k views

What is this sauce-making technique called?

My mother was not the best cook, well she cooked because she needed to, but I don't think she ever enjoyed it. One of the things she did was if she was making sauce, is to take a spoonful of margarine ...
Neil Meyer's user avatar
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4 votes
2 answers
23k views

Can self-raising flour be used in lieu of plain flour when making a roux for a bechamel?

I have plenty of self-raising flour (which will easily take me until its best before date to use) but am running very low on plain flour which I use predominantly for making a roux and then ultimately ...
Rob's user avatar
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1 vote
2 answers
502 views

What kind of mixture(colloid) is a roux?

One of my coworkers had a curious question the other day: what kind of mixture or colloid is a roux? For example, whipped cream is a foam, mayonnaise is an emulsion, and gelatin is a gel. I know ...
Soulis's user avatar
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0 votes
1 answer
98 views

butter fat on top of frozen roux. Is it still good to use?

I made a brown roux and froze some. Now there is a thin layer of butter fat on top of the roux. Is the roux still good? Do I need to remove the butter fat, or just start all over again? Thank you.
carl's user avatar
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4 votes
3 answers
1k views

What are the differences between gumbo, jambalaya, and etoufee?

From what I can tell it has something to do with the type of roux and vegetables used and maybe whether it should be considered more of a soup or a main course. Are these hard and fast definitions or ...
sbha's user avatar
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1 vote
2 answers
2k views

How much smoke to expect from making a roux?

I live in an apartment and am considering making a roux for a gumbo. I've seen methods for using an oven to make the roux, but I've noticed that there's a high possibility of getting a lot of smoke ...
bouncyball's user avatar
0 votes
1 answer
2k views

How to fix a gumbo

Embarrassingly, this NOLA transplant has messed up his gumbo. It seems like my roux didn't use enough flour so my gumbo has ribbons of roux instead of incorporating. Is there anything i can do to fix ...
Drew Lim's user avatar
0 votes
1 answer
551 views

How to make kosher roux? [duplicate]

I am looking to make a kosher bechamel made from almond milk. What kind of fat should I use in the roux? Margarine? Regular veggie oil?
Bar Akiva's user avatar
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7 votes
2 answers
3k views

Kosher alternative for butter as emulsifier

Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sauces béchamels, or roux-based sauces). ...
NoahM's user avatar
  • 347
5 votes
1 answer
1k views

Flour for sauce: In the broth or in the oil?

I am an amateur cook. While I have been making a couple different sauce recipes, I have been using flour to thicken it. To deal with lumping, I have been try several methods. One successful one has ...
Eliot G York's user avatar
1 vote
1 answer
936 views

Making large amount of Gravy

When making larger amounts of gravy do you have to increase the amount of roux I usually use 4 TBSP of fat and 4 TBSP of flour but wondering if making larger amount of gravy like maybe 8 cups would ...
user53043's user avatar
1 vote
1 answer
923 views

When making bechamel, why does the roux need to be room temperature?

Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring in the milk while the roux is still hot? ...
citizen conn's user avatar
5 votes
3 answers
4k views

Clarified butter for gumbo roux

I don't have much regular butter on hand to make a roux. Is it a good idea to use clarified butter instead? What could go wrong?
wilberteric's user avatar
5 votes
2 answers
3k views

White sauce without roux

Recently I have been making white sauce by: heating the milk in a pan until nearly boiling mixing corn flour with a small amount of cold milk removing milk from stove add corn flour mix to hot milk ...
Tim Galvin's user avatar
5 votes
3 answers
2k views

How do I lessen the effects of thickening caused by roux?

I recently made slow roasted pork shoulder in the oven. I cooked the pork at 225F for 12 hours and after it was done roasting, I took the juices at the bottom of the pan and made gravy with it. I ...
Jay's user avatar
  • 8,853
3 votes
2 answers
6k views

Will these types of pots work for cooking gumbo?

I will be hosting a party and need to purchase a larger pot to cook gumbo for the number of guests I will be having. I currently cook gumbo in a smaller thick-bottom All-clad pot. The roux is peanut ...
LSUEngineer's user avatar
9 votes
2 answers
3k views

Can I make roux with a fat different than butter, and if yes, what considerations should I take into account?

I have experience making a roux with butter and flour. If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consistency differences that I need to watch ...
Erica's user avatar
  • 8,363
8 votes
2 answers
936 views

Why do light and dark roux have different effects when thickening sauces?

When you are using a roux, the darker it is, the less it acts as a thickening agent in a sauce and, vice versa, if the roux is quite light, it has more of a thickening effect. Why is this?
Jack Armstrong's user avatar
4 votes
1 answer
4k views

Can I use fat-free milk in béchamel?

Can I use a fat free milk to make the sauce? Should I add more butter to the roux if I do so?
Vinicius Kamakura's user avatar
10 votes
7 answers
81k views

Gumbo base tastes burnt, but the final product does not

I made a gumbo on Sunday. First I made the roux, using equal parts flour and oil, high heat, constant stirring. I ended up with a beautiful dark brown roux. At no point did it stick to the pan, at no ...
George Tirebiter's user avatar
2 votes
3 answers
17k 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 ...
DarenW's user avatar
  • 583
11 votes
3 answers
12k 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 ...
slim's user avatar
  • 3,606
2 votes
1 answer
1k 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 ...
Brian Ballsun-Stanton's user avatar
8 votes
5 answers
42k views

How can I make my cheese sauce 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. To make the cheese sauce, I put milk and ...
Lyssa's user avatar
  • 81
3 votes
2 answers
3k 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: ...
Jarede's user avatar
  • 507
6 votes
1 answer
25k 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 ...
Graupel's user avatar
  • 81
2 votes
4 answers
7k 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 ...
Graupel's user avatar
  • 81
12 votes
3 answers
30k 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, ...
user17651's user avatar
  • 121
3 votes
3 answers
3k 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 ...
BaffledCook's user avatar
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2 votes
1 answer
8k 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 ...
BaffledCook's user avatar
  • 13.2k
3 votes
1 answer
930 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 ...
wootscootinboogie's user avatar
3 votes
3 answers
4k 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 ...
Lotte Laat's user avatar
  • 1,129
1 vote
1 answer
7k 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 says ...
Mike Deck's user avatar
  • 469
3 votes
1 answer
2k 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 ...
user avatar
3 votes
4 answers
42k 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 ...
user avatar
8 votes
8 answers
58k 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 ...
Edwin's user avatar
  • 183
1 vote
1 answer
2k 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 ...
jeffwllms's user avatar
  • 850
8 votes
3 answers
11k 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 ...
rumtscho's user avatar
  • 139k
2 votes
2 answers
17k views

How long will roux keep? [duplicate]

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...
BaffledCook's user avatar
  • 13.2k
2 votes
2 answers
5k 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?
HeDinges's user avatar
  • 569
4 votes
4 answers
1k 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 ...
Charlie's user avatar
  • 1,055