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clarified butter is essentially butter that has the milk solids taken out of it, we do this because it has a higher heat resistence therefore not burning. so, you can use plain butter for making a lighter roux, but if you are going to make a dark roux, the UNclarified butter will burn before you reach the color that you want. overall, i prefer clarified butter for almost everything because you run less risk of burning your food! hope this helped! cheers!
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Is it best to use oil or butter for making a roux?
When making a roux, especially a dark roux it is best to use oil instead of butter.
How does butter affect roux sauce?
Roux is basically an emulsive agent -- butter adds the fat.
What are the types of roux?
there are 4 basic rouxlight (or what the cajuns call blond)medium (or peanut-butter colored)darkand white (the light roux is manly the same )
What is the best method for making a creamy and flavorful cheese roux sauce?
The best method for making a creamy and flavorful cheese roux sauce is to start by making a roux with equal parts butter and flour, then slowly whisk in milk or cream until thickened. Next, add your choice of grated cheese, such as cheddar or Gruyere, and stir until melted and smooth. Season with salt, pepper, and any desired herbs or spices for added flavor.
What sauce is made from milk flour and butter?
I believe you're referring to a roux.
What is the dry ingredient in roux?
Roux consists of butter and flour heated in a fry pan. As the water in the butter is driven off by the the heat the mixture will thicken and start to turn brown. The longer you cook it the darker and thicker it will become.
How much butter and flour go into a roux?
Equal parts by volume (1 tbps flour per 1 tbps butter).
Both etouffee and gumbo start with a roux but they are different How?
Etouffee is an entree; gumbo is a soupAn Etouffee is typically thicker than a gumbo, they can both have the exact same ingredients where the roux used for the gumbo is typically a darker roux and thus it is necessary to use an oil for the higher smoking point. Roux for the Etouffee is typically blond and usually is made with butter, making the dish richer and more of an entree than a stew or soup.
What is a glossy French sauce made with a roux of butter flour and stock?
veloute
What mixes with oil?
flour...if your making a roux
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What are two key ingredients in making french sauces?
French Sauces are usually stock or wine reductions with a little cream or butter added at the end.There is also the béchamel sauce, this basic French white sauce is made by stirring milk into a butter-flour roux.
