Best 2 Basic Roux Recipes

**Roux: The Culinary Gold That Binds and Thickens Sauces, Stews, and Soups**

Roux (pronounced "roo") is a fundamental component in the culinary arts, serving as the base for thickening sauces, stews, and soups. This simple yet versatile mixture of fat and flour acts as a binder, creating a smooth and velvety texture that enhances the flavors of various dishes. Join us on a culinary journey as we explore the world of roux, unraveling its secrets and discovering the diverse recipes that showcase its transformative power. From the classic Béchamel sauce, a staple in French cuisine, to the rich and flavorful espagnole sauce, a hallmark of hearty stews, roux plays a pivotal role in elevating ordinary dishes into culinary masterpieces. Delve into our collection of roux-based recipes and unlock the potential of this culinary gold.

Let's cook with our recipes!

BASIC ROUX

basic roux image

I do not like the taste of flour that has not been properly cooked, I find it is gritty tasting. This is a two ingredient thickener for gravies and sauces. I always keep this in the freezer and just break off the amount I need. Works in any recipe that needs thickening with no risk of lumps. Please ignore the serving size, this site insists on it.

Provided by Pam in B.C.

Categories Very Low Carbs

Time 6m

Yield 6 serving(s)

Number Of Ingredients 2

Ingredients

flour
margarine

Steps:

Use equal amounts.
Melt margarine in saucepan over medium heat.
When melted add flour all at once.
Cook and stir over medium heat for 5 minutes.

Nutrition Facts :

BASIC ROUX

Basic Roux image

This is an adopted recipe and I will submit any revisions should they be needed once I make this. Make a large batch of roux and keep it refrigerated or frozen. Refrigerated or frozen roux will keep well for up to two months and can be added in its cooled form directly to your soups or sauces for a little quick, thick pick-me-up! It is advisable to add cold roux to a hot sauce or soup.

Provided by Chabear01

Categories < 15 Mins

Time 10m

Yield 8 ounces

Number Of Ingredients 2

Ingredients

4 ounces butter or 4 ounces other fat
4 ounces flour

Steps:

To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
Butter is the most commonly used form of fat.
Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
For example, butter contains a small amount of water.
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.
When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
Then heat the entire mixture until it comes to a simmer.
This process will keep the roux from creating lumps.
Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.

Nutrition Facts : Calories 153.2, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.5, Carbohydrate 10.8, Fiber 0.4, Sugar 0.1, Protein 1.6

Tips:

Use equal parts fat and flour. This is the basic ratio for a roux, and it will produce a sauce that is thick and creamy.
Choose the right fat. Butter is a good all-purpose fat for roux, but you can also use oil, lard, or bacon drippings. The type of fat you use will affect the flavor of the roux.
Cook the roux slowly. This will help to prevent the roux from burning and will also allow the flavors to develop.
Stir the roux constantly. This will help to prevent the roux from clumping and will also help to ensure that it cooks evenly.
Use the roux immediately. Once the roux is cooked, it should be used right away. If you let it sit for too long, it will start to thicken and become difficult to use.

Conclusion:

A roux is a simple mixture of fat and flour that is used to thicken sauces and soups. It is a versatile ingredient that can be used in a variety of dishes, and it is a great way to add flavor and texture to your cooking. With a little practice, you can easily master the art of making a roux, and you will be able to use it to create delicious and satisfying meals.