![]() ![]() ![]() There are three major categories of roux that are dependent on the length of cooking. Take it to the next level by adding cheddar or Gruyère cheese for the ultimate silky cheese sauce. From here, you can add it as is to a stew or add whole milk to make a bechamel sauce. Then turn the heat down and let it continue to cook to soften the flavor of the flour. The mixture must be whisked constantly, as it will burn very easily, until it has been cooked to the desired color. A 1:1 ratio generally works best for making a roux. When it has been heated, an equal amount of flour is added. To make a roux, first, a fat-butter, olive or vegetable oil, or rendered animal fat-is melted in a heavy-bottomed pan over medium heat. Raw flour can be used as a thickening agent however, cooking the flour first takes away the floury taste, gives the roux a nutty flavor, and creates a more even and smooth texture. As the proteins in the flour are heated, they expand and disperse evenly throughout the liquid that they are mixed with. It is simply flour cooked in fat, such as butter. What Is a Roux?Ī roux is paste that is used as a thickener. So let's start with the basics steps to make a roux. It can be intimidating due to the ease with which it can be burned-and ruined-but it's nothing that a little practice can't resolve. From a smooth, creamy béchamel for pot pies and macaroni and cheese-not to mention your Thanksgiving gravy-a roux is a technique to master and to love. A roux is a simple two-ingredient mixture that can thicken sauces and stews. Knowing how to make a roux should be at the top of this list. There are certain things that become a part of a home cook's arsenal: a good roast chicken, some killer scrambled eggs, a perfect apple pie. ![]()
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