Asked in Food & Cooking
Food & Cooking
Why do you make a roux for a sauce thickened with flour?
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Asked in Flour
Why do you make a roux for a sauce thicken with flour?
Asked in Sauces and Gravies
What is the difference between a bechamel sauce and a veloute sauce?
A mixture of flour and water is called a?
Asked in Milk
Why do you add milk to a roux sauce?
Actually, a roux is not a sauce, but is the base for several different sauces and is used as a thickener in many dishes. A roux is made by combining equal parts of fat and starch (usually butter or lard and flour) and cooking it in a pan until the flour taste has been cooked out. The color of a roux depends upon the amount of time you cook it - and the darker the roux, the more flavor it imparts to the dish you are using it in. By adding milk to a roux you are making a bechamel sauce which is used in many lasagna recipes and other dishes. Bechamel sauce is also the base sauce for several other culinary sauces: Mornay sauce (cheese sauce), Mustard sauce, and Sauce Soubise (contains finely chopped onions that are sweated in butter before adding to the sauce) are a few of these.
Asked in Slow Cookers
Can you make a roux in a crock pot?
No, you can not make roux in a crock pot. Roux is not a gravy, a sauce, or anything else of the sort. Roux is the base of many sauces & gravies not only in French cooking but Cajun cooking as well. You can make a roux gravy or a roux sauce, the roux itself can not be made in a crock pot. To make roux you need equal parts oil (a fat) and flour (all purpose is best). Heat oil in a skillet (frying pan) when oil is warm, close to hot frying stage but not overheated, slowly mix the flour. Continue cooking the oil and flour mixture over medium heat stirring constantly. Cooking times vary, depending on the type of gravy or sauce you desire. 2-3 minutes will produce a very light colored roux, recommended for a milk based gravy/sauce. The longer you cook the roux the darker it will become. Be careful, not only does the oil/flour mixture become very HOT it can burn very easily, constant stirring is a MUST. I have to add, the best flavored roux is made with butter. The amounts are the same, however, melt the butter before measuring. For example if 1 cup flour & 1 cup "melted" butter. Also stir the flour into the butter or oil (whichever you are using) as it heats, if you allow the fat to get too hot before adding the flour, the flour will actually fry and develop lumps. Add the flour slowly stirring constantly to ensure proper mixture. The flour will make the fat thick and heat up along with the fat and begin to darken.
Asked in Milk
What is a Liquid mixture of milk and flour blended until smooth?
Asked in Sauces and Gravies
What is the meaning of 'roux' in cooking?
A roux is a sauce made by melting butter, then adding flour or cornstarch, which is stirred in over heat and a liquid then whisked in to thicken. Usually flavoring is added to the flour (dry granules,and /or spices) or the liquid could be the source of the flavor. It is used as a thickening sauce and adds creaminess to foods.
Asked in Recipes, DIY Projects, Sauces and Gravies, How To
How to make a sauce?
Many sauces start out with flour, milk, and butter. Then you add whatever seasonings you want! I like using cheese, pepper, salt, and maybe some basil, and there! You've just made a fantastic cheese sauce. And be creative! Cooking should be fun! Make sure you use flour and butter, half and half...cook about 4 minutes on low to medium heat until the flour is cooked. Slowly add milk or cream, or one can use just chicken stock; if you have 1/4 cup of roux (flour and butter) then you would have at least one cup of milk, but keep adding until you have a cream consistency. Stir constantly with a whisk while introducing milk to roux. (the above method is used to make a roux sauce only--a roux has a fat and flour base--but there are many other types of sauce, including egg-based sauces and fruit sauces)
How do you make roue and can you thicken tomato sauce with it?
Asked in La Roux
How do you make roux?
To make roux you need equal parts oil (a fat) and flour (all purpose is best). Heat oil in a skillet (frying pan) when oil is warm, close to hot frying stage but not overheated, slowly mix the flour. Continue cooking the oil and flour mixture over medium heat stirring constantly. Cooking times vary, depending on the type of gravy or sauce you desire. 2-3 minutes will produce a very light colored roux, recommended for a milk based gravy/sauce. The longer you cook the roux the darker it will become. Be careful, not only does the oil/flour mixture become very HOT it can burn very easily, constant stirring is a MUST. Add to your boiling liquid to thicken your sauce or gravy. Roux can be kept for about a week in an airtight container in your refrigerator.
Asked in Cooking Techniques
How can you thickin up chilie?
To thicken up Chile, you need to make a roux, which is a mix of water and flour. Make a paste of the flour and water making sure the roux has no lumps of flour. Add more water or milk to make it the texture of a thick soup and then add it to your Chile and stir. The roux will make it thicker as it cooks. Add more roux as needed until you get the consistency you want.
Asked in La Roux
How many grams of butter and flour do you need to make 5 liters of roux?
Hello firstly a roux is a thickening agent. So you would use a roux to thicken 5L of liquid (water or milk etc..). For instance, to make 5L of a white sauce (Bechamel) you would need 5L of milk and 800g of roux. Roux = 400g of flour 400g of butter (or marg) mix and cook till it changes to blonde turning and stirring. Dont allow to burn and use to thicken the milk or (your liquid) Cheers -J-