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56 votes
Accepted

Why is a roux necessary?

You do not need to make a roux. While your proposed technique of adding flour directly to milk will almost certainly lead to clumps, there are other ways to incorporate flour, butter, and milk: namely,...
Benjamin Kuykendall's user avatar
34 votes
Accepted

What is this sauce-making technique called?

If she was doing this in a pan on the heat (melting the butter, stirring in the flour, then adding milk), this is called making a roux, then a béchamel. If, instead, she kneaded the flour and butter '...
LSchoon's user avatar
  • 4,869
21 votes

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

I'm going to give you my grandma's tip: Start your béchamel with waaaaay too little milk; add maybe 25% of your milk Then let it thicken (should take a few minutes, be careful not to miss it) Add 25% ...
Elozki's user avatar
  • 319
17 votes

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

It sounds to me like you aren't using enough heat. Low heat on a small burner won't even melt butter. It should take 2-3 minutes to make a roux for bechamel sauce, tops. Start with 50:50 by weight ...
GdD's user avatar
  • 76.7k
9 votes

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

Your roux isn't getting hot enough. You need to be working over at least a medium heat. Melt the butter and wait for it to get frothy - that indicates the butter is at least 100C if not higher, Then ...
Chris Rapier's user avatar
8 votes
Accepted

Kosher alternative for butter as emulsifier

Sauces like pan sauces and Roux-thickened sauces like bechamel or veloute are not traditionally finished in the same way. Pan sauces, like for steak au poivre involve deglazing, reducing (still ...
ChefAndy's user avatar
  • 3,063
8 votes

Why is a roux necessary?

If you want to make bechamel, a roux is necessary because, well, that's what bechamel is. If you use your proposed method (or anything else) then the result will not be a bechamel, per definition, and ...
rumtscho's user avatar
  • 139k
7 votes

Can I freeze roux?

**RE: "although why you would want to is another matter" and "It's very simple to make fresh .. wouldn't it take as much time to defrost as it would take to make it in the first place?"**** That's ...
Dinda's user avatar
  • 71
7 votes

Clarified butter for gumbo roux

Making your roux with clarified butter will certainly work, and work well. Clarifiying removes the milk solids, which add nutty flavor when browned. Without them, the roux would be far less likely to ...
Giorgio's user avatar
  • 2,755
6 votes
Accepted

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

It doesn't need to be room temperature. All combinations of cold, warm or hot roux with cold, warm or hot milk work. The problem is that the whole process is somewhat finicky, and cooks need some ...
rumtscho's user avatar
  • 139k
5 votes
Accepted

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

If you add the flour to the broth you don't have an opportunity to cook the flour separately. Roux is described by its color. Even the lightest whites or blonds are cooked a bit to remove some of ...
Preston's user avatar
  • 3,825
5 votes

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

Gumbo is a stew/soup, etouffee involves a roux to make it more of a sauce served over rice as a vehicle, and jambalaya is a one-pot meal with rice as an integral part of the dish--sort of like a cajun ...
somedayrainbows's user avatar
4 votes
Accepted

White sauce without roux

If it works for you (you like the results), there really isn't a disadvantage unless you have leftovers. Cornstarch (cornflour) thickened sauces tend to thin upon reheating more than roux thickened ...
Jolenealaska's user avatar
  • 58.6k
4 votes
Accepted

How much smoke to expect from making a roux?

Creating a roux is all about cooking the flour to the desired color. It can take from 3 to 15 minutes. Do this over medium heat. Stir constantly. You should not experience any smoking when making ...
moscafj's user avatar
  • 75.8k
4 votes

Kosher alternative for butter as emulsifier

You can use most margarines, which are pareve. Most margarines contain lecithin to emulsify the (vegetable) oils with water to yield a butter-like texture. The lecithin should serve the same purpose ...
Joshua Engel's user avatar
  • 4,436
4 votes

Why is a roux necessary?

The flour must be cooked in oil, otherwise the flour will never get hot enough to undergo the changes looked for in a roux. The oil will easily be over 350F, but milk will never get hotter than ...
Phil's user avatar
  • 1,230
4 votes

Soy sauce thickens roux. Why?

Roux always goes paste-like when you add a small amount of liquid. That's the magic of it. I make mine on the stove, with butter, and it's pretty runny before I gradually add liquid (usually milk), ...
Chris H's user avatar
  • 44.4k
3 votes

What kind of mixture(colloid) is a roux?

I would suggest that a roux is a hydrocolloid.
moscafj's user avatar
  • 75.8k
3 votes

Making large amount of Gravy

I would assume yes. you use 4tbsp flour and fat for what amount of liquid ? if you double the liquid, you should double the roux. If there's not enough roux, then your gravy will be too "liquid". ...
Max's user avatar
  • 20.4k
3 votes

How to make kosher roux?

You can use any fat at all in a roux, including animal fats like suet and schmaltz. With a roux, all you're doing is toasting the flour to get rid of the raw flavor, and using the fat to make sure it ...
ChefAndy's user avatar
  • 3,063
3 votes

Making Roux when Flour is Missing

I use cornmeal all the time to make roux. It takes longer but I use it for powerful cheese sauces for pasta so I can never taste any corn flavor. Of course don’t try to make Thanksgiving dinner ...
Wojtasinski Walter John's user avatar
3 votes

White sauce without roux

I saw this on another search and I will quickly add my 2 cents. Cornflour (corn starch) doesn't hold it's thickness as well over long periods of time in a warmer (think restaurant). The sauce breaks ...
Hmmm....'s user avatar
3 votes

Flour alternatives for roux

I was delighted to find that gluten free flour (I've been using Doves Farm gluen free plain flour) works for roux.
Richard Barraclough's user avatar
3 votes
Accepted

Any success with gumbo in an Instant Pot?

Some thickeners will lose thickening ability if you heat them too much, and as a pressure cooker allows you to get past the typical boiling point, it’s possible that this has happened. But you should ...
Joe's user avatar
  • 80.9k
2 votes

Why does the roux separate from my gumbo?

I've had my roux separate on more that one occasion and the cause I found was in the technique of adding cold stock to a hot roux, you have to temper your roux with the colder stock a little at a time,...
Back Off's user avatar
2 votes

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

I love the commercials for emulsifiers as an accepted answer... no one has answered this question! Also many people have issues with lechitins and additives, but that is for another thread. You have ...
Stef's user avatar
  • 61
2 votes

Gumbo base tastes burnt, but the final product does not

For anyone who reads this, it was my first time making a roux today and it tasted great. I set it aside as I began working on the rest of the base for my seafood gumbo, and as I combined the roux I ...
maurice's user avatar
  • 21
2 votes

How to fix a gumbo

Strain out the solids and set them aside. Then, hit the liquid with a stick blender. You may also want to add a bit beurre manie or a bit of light roux if that doesn't work.
Batman's user avatar
  • 1,967

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