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Using equal amounts of flour and butter, melt the butter over medium heat, then add the flour. Let it cook, stirring constantly on medium heat for just a few minutes, but don't let it get dark; you want it to stay a light color. Then add milk or cream, depending on what you are making, or what the recipe calls for. Stir constantly while adding the liquid to keep it from lumping. If lumps do form you can use a whisk (or fork if you don't have a whisk) to stir out the lumps, then cook for two or three minutes.
I prefer to use plain (all purpose) flour, but you can use self-rising flour. Add salt or other seasonings to taste. But keep in mind, if you use salted butter and self-rising flour, both of these already have salt in them, so you won't use as much salt as you would if using plain (all purpose) flour.
What else can I help you with?
What is a glossy French sauce made with a roux of butter flour and stock?
veloute
How many grams of butter and flour do you need to make 5 liters of roux?
Hellofirstly 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 flour400g 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-
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 )
Can you make a roux with margerine?
Yes, you can make a roux with margarine. Simply melt the margarine in a saucepan, then whisk in an equal amount of flour to create a smooth paste. Cook the mixture over low to medium heat, stirring constantly, until it reaches your desired color and flavor. Keep in mind that margarine might have a slightly different taste compared to traditional butter, but it will work effectively for thickening sauces and soups.
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.
How much butter and flour go into a roux?
Equal parts by volume (1 tbps flour per 1 tbps butter).
What sauce is made from milk flour and butter?
I believe you're referring to a roux.
What flour is used to make white sauce?
The flour used in the making of white sauce thickens as it cooks in the milk. Flour is used the thicken a lot of soups, stews, and sauces.
What is a glossy French sauce made with a roux of butter flour and stock?
veloute
Can you use almond flour to make a roux?
Yes, you can use almond flour to make a roux, though it will behave differently than traditional wheat flour. Almond flour has a higher fat content and lacks gluten, which means it won't thicken sauces as effectively as a wheat-based roux. To create a roux with almond flour, combine it with a fat like butter or oil over low heat, stirring constantly until it reaches your desired color. However, be prepared for a different texture and flavor in the final dish.
What is a roux made of if it doesn't contain flour?
A roux is typically made of equal parts flour and fat, such as butter or oil. If it doesn't contain flour, it may be made with alternative ingredients like cornstarch or arrowroot powder.
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.
Can i use rice flour to make a rue?
Equal amounts flour and butter. For future inquiries, it is spelled roux.
What is bechamel sauce and its use?
Bechamel sauce is a variety of white sauce made from a roux of butter and flour, to which hot milk is added.
How can you make roux without using flour?
You can make roux without using flour by using alternative ingredients like cornstarch, arrowroot powder, or ground nuts. These can be used as thickeners in place of flour to create a roux for sauces and soups.
What is roux?
It means Ginger in french and has also other meanings [Quote]
How can I make a cheese roux?
To make a cheese roux, start by melting butter in a pan, then whisk in flour to make a paste. Gradually add milk while stirring constantly until thickened. Finally, stir in grated cheese until melted and smooth.
