0
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.
Wiki User
∙ 14y ago
Add your answer:
Earn +20 pts
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 )
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 do you make a roux sauce?
There are different variations, but a roux is basically a sauce derived of oil, seasoning and flour. Using a pan that you aleady cooked meat or fish etc., combine some oil, margarine or butter to the pan and slowly whisk in flour in small amounts, allowing the flour to get completely saturated by the oil and natural drippings that were in the pan. Add flour until you get the desired thickness, turn the heat low and season to taste. At this point, if it gets thicker than desired, you can thin it out with stock, milk or water.
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 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.
What is roux?
It means Ginger in french and has also other meanings [Quote]
What do you get when you blend milk and flour together until smooth?
This is a very simple roux sauce. Roux typically consists of heated milk, with flour, cheese, and seasonings whisked in. If you do not constantly stir this, it will scorch the sauce at the bottom of the pot or pan very easily.
What does roux mean in Melt butter in a medium saucepan stir in flour to make a roux?
A roux is exactly what you have described equal parts of either oil, butter, or even fat drippings mixed with flour heated over a low medium heat it is the base for many brown or white sauces and gravy. Also can be used to thicken a sauce or gravy. As the flour heats it gets thicker adding water will thin the sauce or gravy until it cools. When it cools it will thicken slightly. A roux is at its simplest flour cooked (i.e. fried) in any fat or oil, it is used as a base or thickener in many sauces or soups. As it cooks the flour turns color from white, to tan, to brown, to black depending on cooking time and intensity of flavor desired. Preparing a good black roux is very tricky as its very easy to burn, producing an unpleasant scorched flavor, but a few dishes (e.g. some Cajun recipes) require black 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 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.
