Basic Roux Sauce Recipes

BASIC ROUX

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.

WHITE ROUX

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.

HOW TO MAKE A ROUX SAUCE

Steps:

• Melt butter over medium-low heat in a pan on the stove. Once it melts, add in flour and whisk it through.
• Cook until the flour and butter combine completely. It will begin to thicken and bubble after about 3-5 minutes. If making a white roux, you can stop here and take it off the heat. For a blond roux, cook for 10 minutes while stirring as necessary to keep it from burning. If making a brown roux, cook it for up to 30 minutes, stirring frequently.

ROUX/THE BASIC WHITE SAUCE

Steps:

• Dissolve the butter in a pan and add the flour.
• Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
• Cook for a minimum of 2 minutes to cook out the taste of the flour.
• Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring.
• Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid as described, beating well after each addition.

BASIC ROUX

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.

BASIC WHITE SAUCE/BECHAMEL SAUCE

Steps:

• Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
• In another pan, warm the milk. Infuse with flavours, if desired.
• Strain milk into the roux, combine and bring to boil.
• Reduce heat and simmer for about 10-15 minutes.
• Adjust taste by adding salt and pepper. Strain.