Butter To Flour Ratio Rue Food

HOW TO MAKE ROUX

Steps:

• Add the butter to a medium size pan over low heat and cook until melted, do not burn it.
• Pour in the flour and immediately whisk it over low heat until combined and cook for 2 minutes to form a white roux. Cool until ready to use.
• For a blond roux continually whisk it over low heat for 10-15 minutes or until it begins to darken and is light caramel in color. Cool until ready to use.
• For a dark roux continually whisk over low heat for 30-35 minutes or until it is very dark brown in color. Cool until ready to use.

BASIC ROUX

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.