What can a roux sauce be used for?
Recipes that Use Roux. Roux can be used to thicken sauces such as gravy, béchamel, velouté and cheese sauce, and dishes such as macaroni and cheese, scalloped potatoes, moussaka, and pot pie filling. Darker roux are used to flavor dishes such as gumbo or jambalaya.
What are the 3 types of roux sauces?
There are four types of roux: white, blond, brown and dark. They all contain the same ingredients—equal parts flour and fat—but the colors differ based on how long you cook the mixture. White roux is the most common and has the most thickening power.
What is the formula for roux?
Whatever fat you chose will have an effect on the flavor of your finished dish. The basic formula for roux is three parts flour to two parts fat (translated, that’s 3/4 cup flour combined with 1 stick of butter). You melt the fat in a skillet over medium heat, and then gradually stir in the flour.
Is white sauce the same as a roux?
Béchamel, white sauce, cheese sauce and Mornay sauce are all roux-based sauces. That means they are thickened with a roux, which is made with equal parts fat and flour cooked into a paste. Traditionally, the fat used is butter, but almost any fat including vegetable oil, bacon fat and even margarine can be substituted.
What are the two ingredients in a roux?
Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats.
Why is a roux called a roux?
As far back as 1651, François Pierre La Varenne wrote a cookbook in which he mentioned liaison de farine which was made with flour and lard. He called this mixture “thickening of flower,” and it later came to be known as farine frit, or roux.
What are the five types of roux?
There are four varieties of roux: white, blond, brown, and dark brown. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders.
Can used for roux but it adds no flavor?
Vegetable oil and shortening can be used for roux but, because they add no flavor, they are not preferred.
Can roux be made with olive oil?
❔ Does Olive Oil Make a Good Roux? The quick answer is yes. Combining olive oil and flour will work for successfully thickening your sauce.
What are types of roux?
The 4 Types of Roux
- White Roux: Has a neutral flavor and is primarily used to thicken sauces, soups, and chowders.
- Blond Roux: Has a nuttier flavor than white roux and can be used for sauces and soups.
- Brown Roux: Has a nutty flavor, with less thickening power than lighter rouxs.
How to make roux with fat and flour?
How to Make Roux 1 Cook the Fat and Flour Together. Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will 2 Four Stages of Roux. The white stage is reached once the flour loses its raw smell, after about 5 minutes of cooking and stirring. 3 Add Liquid to Make a Sauce.
What’s the best way to make roux sauce?
Roux Sauce is used as the base for making many other sauces, thickening gravies and soups. Place a medium sized saucepan on the stove top over medium heat. Add the butter and stir until it melts and starts to bubble, this will take a minute.
Can you add bacon fat to Roux recipe?
However, bacon fat, which has been perfectly rendered, contains no water. Within these variables there are varying levels of consistencies. If your roux is too thin, add a small amount of flour. If it is too thick, add a small amount of fat to thin it out.
How long does it take to make a roux?
Roux takes just a few minutes to make. Whether you are making just enough for a single dish, or a batch to divide and freeze for later, the proportions of ingredients are the same: 1 part oil or fat and 1 part all-purpose flour, by weight. If you have a kitchen scale, this is easy to measure.