A roux is where you begin when concocting a very particular sauce, the to-die-for type, typically a dieter’s nightmare, but nonetheless so tempting. Perhaps you are wondering, “What is a roux?” You might have heard the term, used in connection with fancy sauces originating in French cooking. Prior to you start making the roux, have your milk, cream, or stock prepared to go in a measuring cup with a spout for simple pouring. Primary, let’s take a look at how to make a perfect roux. The roux is a simple mixture consisting of equal parts of butter, or oil, and flour. You’re right. While the term ‘roux’ might seem to be a mysterious, but coveted cooking term, if you want to learn how to make a just right roux, take heart. Here we have the skinny on how to make a perfect roux and several types of sauces which will leave your guests breathless and applauding you’re cooking skills.
Use butter if you are making a white sauce. You can use butter or oil if you are making a brown sauce. The process is fairly simple. You do not need to be a gourmet cook or have a culinary degree. Gradually, pour your milk, cream, or broth into the roux, whisking all the while. A slow and steady stream is essential to make a just right roux become a perfect sauce. In each case, you must make the roux over low heat, so that it doesn’t burn. It’s quite easy to burn the roux. Cooked over too high a heat, you will have to start all over, should it burn. It’s easy enough to detect the burned smell! You must exercise a little patience here. Keep the burner temperature low and whisk away. To make two cups of sauce, melt three tablespoons of butter or oil in a quart saucepan.
When it is melted, get out your whisk and add the flour, a tablespoon at a time, whisking constantly. Do not ignore your roux for a minute – it can burn and ruin the entire sauce. It may take numerous minutes of watching and whisking to attain the desired thickness. Be sure all of the flour is integrated into the butter or oil prior to adding more flour. Once you’ve got the preferred constancy – purely a matter of favorite – take away the sauce from the burner. Keep whisking all the while. The mixture will thicken slowly. By the time you have added the last tablespoon of flour, your roux should resemble a thick paste. Now is the time to add herbs or a few tablespoons of wine to your sauce. Whisk again and taste for salt. Decrease the heat on the burner to the lowest probable setting. Now you know how easy it is to make a perfect roux and any number of savory sauces. Family and guests are sure to be impressed!
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