BASIC ROUX
This is an adopted recipe and I will submit any revisions should they be needed once I make this. Make a large batch of roux and keep it refrigerated or frozen. Refrigerated or frozen roux will keep well for up to two months and can be added in its cooled form directly to your soups or sauces for a little quick, thick pick-me-up! It is advisable to add cold roux to a hot sauce or soup.
Provided by Chabear01
Categories < 15 Mins
Time 10m
Yield 8 ounces
Number Of Ingredients 2
Steps:
- To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
- It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
- Butter is the most commonly used form of fat.
- Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
- Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
- Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
- For example, butter contains a small amount of water.
- However, bacon fat, which has been perfectly rendered, contains no water.
- Within these variables there are varying levels of consistencies.
- If your roux is too thin, add a small amount of flour.
- If it is too thick, add a small amount of fat to thin it out.
- When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
- As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
- Then heat the entire mixture until it comes to a simmer.
- This process will keep the roux from creating lumps.
- Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.
Nutrition Facts : Calories 153.2, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.5, Carbohydrate 10.8, Fiber 0.4, Sugar 0.1, Protein 1.6
GUMBO BASE (AKA ROUX)
A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!
Provided by Malriah
Categories Sauces
Time 17m
Yield 1 Sunday Pot of Gumbo
Number Of Ingredients 2
Steps:
- Melt Butter in a heavy bottomed skillet over medium to medium high heat.
- Slowly sprinkle in the flour a little at a time, stirring constantly.
- Continue to stir constantly.
- Do not walk away!
- If you burn it even the tiniest bit, it is unusable.
- You will notice the flour beginning to brown.
- The darker the flour, the darker the gravy.
- For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
- At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.
- You can make this ahead of time and keep tightly covered in the frige or freezer.
TONY CHACHERE'S BASIC ROUX
Make and share this Tony Chachere's Basic Roux recipe from Food.com.
Provided by bridgettels
Categories Gumbo
Time 20m
Yield 1 roux, 1 serving(s)
Number Of Ingredients 2
Steps:
- 1. Heat oil in heavy pot or Dutch oven. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower heat and continue stirring until chocolate brown. When roux is chocolate brown, remove from pot and set aside. If roux remains in the pot, it will continue to cook and get too dark.
- 2. Always use warm water to dissolve the roux.
- 3. While you're at it, make more than enough as it keeps well in or out of the refrigerator.
Nutrition Facts : Calories 2382.1, Fat 219.2, SaturatedFat 28.4, Sodium 2.5, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
WHITE ROUX
Provided by Alton Brown
Categories side-dish
Time 5m
Yield Enough roux to thicken 1 pint
Number Of Ingredients 2
Steps:
- Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
- Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
- Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.
BASIC ROUX
I do not like the taste of flour that has not been properly cooked, I find it is gritty tasting. This is a two ingredient thickener for gravies and sauces. I always keep this in the freezer and just break off the amount I need. Works in any recipe that needs thickening with no risk of lumps. Please ignore the serving size, this site insists on it.
Provided by Pam in B.C.
Categories Very Low Carbs
Time 6m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Use equal amounts.
- Melt margarine in saucepan over medium heat.
- When melted add flour all at once.
- Cook and stir over medium heat for 5 minutes.
Nutrition Facts :
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