Questions tagged [roux]

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

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20 votes
4 answers
18k views

How can I reheat a roux-based (alfredo) sauce in the microwave without separation?

I made an alfredo sauce last night using a roux made with ghee instead of regular butter, since that's what I had on hand. The ingredients were: ghee, flour, heavy cream, garlic, pecorino romano, and ...
stephennmcdonald's user avatar
26 votes
4 answers
18k 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?
Ruben Steins's user avatar
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
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5 votes
2 answers
3k 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 ...
BaffledCook's user avatar
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24 votes
7 answers
39k 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?
Oren Hizkiya's user avatar
  • 1,045
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
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6 votes
3 answers
57k 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?
MrsL61210's user avatar
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
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
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
6 votes
2 answers
7k 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 ...
mfg's user avatar
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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
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25 votes
11 answers
285k 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 ...
SarahVV's user avatar
  • 1,215
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
8 votes
1 answer
6k 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 ...
stevebot's user avatar
  • 183
8 votes
6 answers
42k 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 ...
user avatar
7 votes
6 answers
82k 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 ...
Rian Schmits's user avatar
4 votes
4 answers
4k 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 ...
BaffledCook's user avatar
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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
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
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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
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
  • 5,825