Basicroux Recipes

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

ROUX

Roux image

Use this roux to make the Parsley Sauce that accompanies Darina Allen's Irish Bacon and Cabbage recipe.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes French Recipes

Yield Makes about 1 cup

Number Of Ingredients 2

Ingredients

1/2 cup (1 stick) unsalted butter
Scant cup all-purpose flour

Steps:

Melt butter in a small saucepan over low heat. Whisk in flour and cook, stirring occasionally, for two minutes. Roux can be kept in an airtight container, refrigerated, for up to 2 weeks.

WHITE ROUX

White Roux image

Provided by Alton Brown

Categories side-dish

Time 5m

Yield Enough roux to thicken 1 pint

Number Of Ingredients 2

Ingredients

4 tablespoons of pan drippings and/or butter
6 tablespoons flour

Steps:

Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

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 :

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