Recipe of Award-winning Roux

Roux
Roux

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, roux. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats. For perfect gravy, you want a brown roux, so continue cooking the roux a little longer.

To get started with this particular recipe, we must prepare a few ingredients. You can cook roux using 2 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roux:
  1. Make ready 1/2 cup butter or margarine
  2. Get 1/2 cup flour
Steps to make Roux:
  1. In a small saucepan melt butter or margarine on medium heat.
  2. Add flour, stirring constantly till flour taste is cooked out (about 3 - 5 minutes).
  3. Let cool to just to pour into your Roux bowl; let set and cool completely.
  4. Cover with a good food wrap.
  5. This is a great basic start for your sauce or gravy. You just take what you need for your recipe that you are working on. You can keep this on the counter or in the refrigerator, it all depends on how often you'll be going in to it.

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Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats. There are four varieties of roux: white, blond, brown, and dark brown. For perfect gravy, you want a brown roux, so continue cooking the roux a little longer. Roux takes time and patience, so just keep stirring. Roux (/ ˈ r uː /) is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups. Roux is the foundation of some of your favorite dishes: gravy, macaroni and cheese, chowders and gumbo. Learn the best way to make it, along with our best storage tips. What makes gravy thick and silky? Gives gumbo that rich, nutty body? Roux definition is - a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce. A roux is equal parts fat and flour. Typically, fat comes in the form of butter (that's the French way) but any fat works! Fat is heated to a liquid state in a pan, then flour is. Roux (pronounced "roo") is one of the basic thickening agents in cooking. Used primarily for bulk up sauces and soups, roux is made from equal parts fat and flour.

So that is going to wrap it up for this exceptional food roux recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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