BROWN ROUX
Yield makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Pour the oil into a saucepan. Slide it over medium heat and get the oil nice and hot. Whisk in the flour. Cook, whisking constantly-it will be a bit grainy at first. Soon the flour will start turning color. This will deepen with every passing minute. You're aiming to get a nice chocolate brown color and a rich, nutty, toasted smell. So open up your senses and keep whisking. Once the roux reaches the perfect color and smell, pull the pan off the heat and keep whisking as it cools down a bit. It will get thinner and smoother. Use the roux right away or pour it into a plastic container and let it cool down completely. Refrigerate til you need it.
WHITE ROUX
Provided by Alton Brown
Categories side-dish
Time 5m
Yield Enough roux to thicken 1 pint
Number Of Ingredients 2
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.
MICROWAVE ROUX
This is the only method I've used for making roux for over 20 years! It's very quick and has always given me a perfect dark brown roux. I usually will just make the flour and oil part (in whatever proportions my recipe calls for) in the microwave and finish with the addition of the other vegetables and ingredients in a big pot on the stove. It's originally from a cookbook called "Tout de Suite a la Microwave" by Jean K. Durkee.
Provided by Leslie in Texas
Categories Gumbo
Time 32m
Yield 4 cups roux
Number Of Ingredients 9
Steps:
- Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).
- Microwave uncovered on high for 6-7 minutes.
- Stir at 6 minutes with a wooden spoon--roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews.
- The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch.
- When the roux has reached a very dark brown (think a coffee grounds dark brown), remove from microwave and CAREFULLY (remember--the roux is very hot!); add the onion, celery, and bell pepper, a little at a time.
- Stir and return to microwave.
- Sauté on high for 2 minutes.
- You should now have about 3 3/4 cup of roux.
- If any oil has risen to the top, you can pour this off.
- Slowly, add enough hot water to bring the roux to the 4 cup mark.
- Stir and you will have a smooth, dark roux in only 12 minutes!
- Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew!
MICROWAVE BROWN ROUX
Steps:
- In a 1-quart microwave-safe measuring cup or soufflé dish whisk together vegetable oil or rendered fat and flour until combined well. Microwave roux, uncovered, at high power (100%), whisking at 2-minute intervals, 8 minutes. If roux is not the dark reddish-brown color of chestnut shells, microwave at high power, whisking and checking color at 1-minute intervals, until roux reaches desired color. Roux may be made 1 week ahead, cooled completely, and chilled, covered. Reheat roux before using.
DARK ROUX
Use this to make Shrimp and Crab Gumbo.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Place rack in center of oven. Heat oven to 325 degrees. On the stovetop, melt shortening in a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over shortening; whisk to combine. Mixture will be thick and pasty. Continue to whisk until light brown, 10 to 12 minutes.
- Transfer skillet to oven; let roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45 minutes (whisk every 30 minutes if pan is not cast iron).
More about "brown roux recipes"
RECIPE - HOW TO MAKE A BROWN ROUX - ACADEMIA BARILLA
Web 2015-07-28 3 ½ oz butter. Preparation. Step 1. Melt the butter in a hot pot or saucepan, being carful not to let it brown. Step 2. Sieve the flour, add …
From academiabarilla.it
3.8/5 (4)
From academiabarilla.it
3.8/5 (4)
See details
TIP: HOW TO MAKE A BROWN ROUX | KITCHN
Web 2019-05-03 Preheat the oven to 375°. In a dutch oven or other oven-safe dish, start the roux on the stove-top by cooking the roux over medium …
From thekitchn.com
Estimated Reading Time 2 mins
From thekitchn.com
Estimated Reading Time 2 mins
See details
BROWN ROUX - COOKSINFO
Web 2004-01-06 It is made by cooking flour in clarified butter in the oven, gently and for a long time, stirring frequently. The clarified fat from a marmite may also be used, but in each case the proportions are equal amounts by …
From cooksinfo.com
From cooksinfo.com
See details
HOW TO MAKE ROUX - ALLRECIPES
Web 2021-06-14 Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste …
From allrecipes.com
From allrecipes.com
See details
GUMBO ROUX RECIPE | GUMBO BASE | DARK ROUX (VIDEO) …
Web 2020-02-03 Stir the roux continuously while cooking it. Turn off the heat immediately once the roux becomes brown and transfer it to a separate container to stop the cooking from residual heat. Allow the roux to cool …
From foodiesterminal.com
From foodiesterminal.com
See details
WHITE ROUX - ALTON BROWN
Web Heat the fat in a 3-quart saucier over medium-high heat. When the bubbles begin to subside (a sure sign that most of the water has cooked out), add the flour all at once and whisk …
From altonbrown.com
From altonbrown.com
See details
SHRIMP CREOLE RECIPE (WITH ROUX) | KITCHN
Web 2022-12-20 Peel and clean the shrimp, then simmer the shrimp shells with the trimmings from the holy trinity for 20 minutes to make a basic shrimp stock. Make the roux. Cook …
From thekitchn.com
From thekitchn.com
See details
HOW TO MAKE A ROUX | COOKING SCHOOL | FOOD NETWORK
Web 2022-08-30 Melt 1 part butter or fat in a skillet or saucepan over medium-low heat. Then sprinkle in 1 part flour. Stir the butter and flour constantly with a wooden spoon in a figure …
From foodnetwork.com
From foodnetwork.com
See details
DARK ROUX | EMERILS.COM
Web Directions. In a heavy-bottom saucepan, heat oil over medium heat until very hot. Whisk in the flour, a little at a time and cook, whisking constantly, until roux becomes smooth and …
From emerils.com
From emerils.com
See details
HOW TO MAKE A ROUX FOR GUMBO - EVOLVING TABLE
Web 2021-02-09 Stir in the Flour. Sprinkle the flour into the butter and begin stirring immediately. Use a wire whisk if you are making your roux in a metal pan, or a wooden …
From evolvingtable.com
From evolvingtable.com
See details
ALTON BROWN OVEN ROUX RECIPES
Web Heat oven to 350ºF. Put the oil and flour into a 5- to 6-quart cast-iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 …
From tfrecipes.com
From tfrecipes.com
See details
BROWN GRAVY | THE RECIPE CRITIC
Web 2 hours ago Add the beef bouillon, Worchestershire sauce, garlic powder, and onion powder. Whisk the ingredients together until combined. While continuing to whisk, bring …
From therecipecritic.com
From therecipecritic.com
See details
BROWN GRAVY | THE RECIPE CRITIC - THE-GREATEST-BARBECUE-RECIPES
Web 2022-12-24 This web site might comprise affiliate hyperlinks and promoting in order that we are able to present recipes to you. Learn my privateness coverage. This Brown Gravy is …
From the-greatest-barbecue-recipes.com
From the-greatest-barbecue-recipes.com
See details
WHITE, BLOND, BROWN ROUX - COOK WITH LARS
Web 2018-01-20 This recipe is in your Shopping List. Instructions. Depending on what type of roux you”re preparing: White Roux: heat clarified butter in large skillet over medium …
From cookwithlars.com
From cookwithlars.com
See details
BROWN ROUX RECIPES | BIGOVEN
Web emerils rustic alton recipe Main Dish (15) Soups, Stews and Chili (13) Marinades and Sauces (7) Side Dish (1)
From bigoven.com
From bigoven.com
See details
ASTRAY RECIPES: BROWN ROUX
Web Reduce heat and continue to cook the "roux" (pronounced: roo) until it begins to turn golden brown and gives off a nutty aroma. Place the entire pot into the oven and bake the roux …
From astray.com
From astray.com
See details
HOW TO MAKE A ROUX FOR BEEF STEW RECIPES - STEVEHACKS
Web Steps: Heat oil in a large Dutch oven over medium. Season beef with 1 teaspoon of the salt and ½ teaspoon of the pepper. Working in batches if necessary, add beef to Dutch oven …
From stevehacks.com
From stevehacks.com
See details
HOW TO MAKE A ROUX | BBC GOOD FOOD
Web How to cook a roux. Once you've combined the flour and melted butter, the roux needs to be cooked for at least 2 minutes to cook out the raw flour. You can then choose to add …
From bbcgoodfood.com
From bbcgoodfood.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love