How do you make a roux sauce?

Answer 1

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.

Answer 2

To make 600ml (approximately 1 pint) · 25g butter · 25g plain flour · 600ml cold milk · Salt and pepper Melt the butter in a heavy-based saucepan over low heat then add the flour and cook these ingredients gently for 2-3 minutes, stirring with a wooden spoon the whole time. Remove the pan from the heat and add some of the milk; slowly. Keep stirring to avoid lumps forming. (If you stir the mixture in a figure of eight pattern, and make sure that you touch the bottom and sides of the pan on each figure eight, the sauce is less likely to stick and get lumpy.) Return the pan to a slightly higher heat then continue to add more milk, stirring the whole time as the sauce begins to bubble slightly and thicken. (You will see the change in texture and be able to feel it as the spoon gets a little 'heavier' in your hand.) Add little and often; blend to a smooth sauce as you go along and keep repeating this process until all the milk has been used. If the sauce is lumpy, whisk thoroughly with a hand-held balloon whisk to break down the lumps until the result is as smooth as possible. The sauce should pour without being runny.

Answer 3

A roux is a must have ingredient in many dishes. It can be added to stews, gumbos, and other foods that need to thicken. The ingredients in a roux include flour and a fat of some type.

Answer 4

A roux is a mixture of flour and fat cooked together and used as a thickening in soups, and stews.