قالب وردپرس درنا توس
Home / Tips and Tricks / How to make a roux (the secret to rich soups and sauces) – LifeSavvy

How to make a roux (the secret to rich soups and sauces) – LifeSavvy



  Creamy Noodle Bowl
Elena Veselova / Shutterstock

Whether you are preparing a creamy and aromatic white sauce for a Thanksgiving dinner or preparing homemade macaroni and cheese, you must first make a roux. Here is how.

You had many dishes that used a roux, even if you did not know it. Follow these simple steps to learn the secret of soups and sauces.

What is a roux?

Let's start with the basics. If you're wondering how to say that French word, leave out the "X" ̵

1; the pronounced "roo". Roux consists of equal parts of flour and fat and is used to thicken sauces, gravies, soups and much more. While any fat can be used to make a roux, many recipes use traditionally clarified butter.

Clarified butter is a beautiful golden butter made by removing water and milk proteins. When you take out the water and milk components, the butter can be heated to a higher temperature and does not burn so fast. Do not worry, you can certainly make a roux with plain old butter. Keep an eye on it and do not let it burn.

How to make a roux

Maybe you've ever used cornstarch to thicken soup or sauce. Learning to make a roux is child's play and has a higher nutritional value.

An important aspect is that you need less corn starch to thicken than when using a roux. While using a cornstarch slurry is quick and convenient, a roux is always the way to go if you're looking for luscious soups or stews. Follow these three steps to make one.

Warm up your fat. "width =" 1300 "height =" 882 "data-credittext =" Emilee Subcfeller "src =" /pagespeed_static/1.JiBnMqyl6S.gif "onload =" pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon (this); "onerror =" this.onerror = null; pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon (this); "/>
Melt the butter in a pot." width = "1300" height = "882" data-credittext = "Emilee Subcfeller" src = "/pagespeed_static /1.JiBnMqyl6S.gif "onload =" pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon (this); " onerror = "this.onerror = null; pagespeed.lazyLoadImages.loadIfVisibleAndMaybeBeacon (this);" />
Emilee Unterkoefler

Whether you use roasted bacon fat, butter or even olive oil, but be sure it is Court complements that you do. For example, if you are preparing bacon macaroni and cheese, after bacon cooking, use this delicious liquid fat to prepare your roux for maximum flavor.

stir in flour

<img class = "wp-image-9032 size-full" data-pagespeed-lazy-src = "https://www.lifesavvy.com/thumbcache/0/0/fa160f66ad80b5add9d7e356ae5fb8f4/p /uploads/2019/09/xc23a1107.jpg.pagespeed.gp+jp+jw+pj+ws+js+rj+rp+rw+ri+cp+md.ic.twzAWI9JgF.jpg "alt =" Emilee Unterköfler [19659003RememberthattheratioisalwaysequaltofatandflourtobeexactmeasurebyweightnotvolumesoifyouhaveadigitalscaleinyourkitchenuseitIfyouuseawhiskyoucanincorporatetheflourintothebutterwithoutleavinganylargepiecesandyouwillnoticethatmixingtheflourandbutterwillmakeyouafatYoushouldcooktherouxforatleastoneortwominutessothatthedoughyflourtastedisappears

Add liquid Add

  Adding liquid to roux
Emilee Bottler

Making a roux for a sauce is usually your first step; After your roux is ready, liquid is added next. When you add liquid to a roux, the starch molecules in the flour absorb the liquid and expand, creating a thick sauce or soup.

Your roux is already hot. So adding your warm liquid will produce smooth and gorgeous results. Remember that adding a cold roux to a hot liquid or a cold liquid to a hot roux can result in a lumpy sauce that is not particularly tasty.

Different varieties of roux

A recipe may require different variations of roux; Whether white, blond or brown, we have everything prepared for you. If you cook a roux for so long, it will darken and offer different flavors.

You cook a white roux just for a few minutes until it turns light yellow, just enough to remove the flour flavor. Use white roux for something like fish soup or béchamel sauce.

A blonde roux uses the same steps but is boiled for about a minute and has a darker color. You can use a blonde roux for cheese sauces and light sauces.

Finally, a brown roux that is not so common is boiled for a few minutes or until it turns brown. Brown roux is used for brown sauces like Espagnole or Demi glaze.

What types of recipes use roux?

You've already learned some classic dishes that use roux to create creamy and desirable goodness, but here are some more examples of recipes that are likely to require a roux.

If you are preparing a gratinated dish such as cauliflower or Brussels sprouts, make a blonde roux before adding the liquids mentioned in your recipe.

Try to prepare a roux instead of using a can of mushroom cream soup for your chicken pot pie. Mix a little cream and spices to get a unique pot pie.

Avoid the Alfredo sauce bought at the store. Make your own preservative-free version. Start with a roux and then add chicken broth, cream and freshly grated Parmesan cheese.

There's nothing better than waking up with homemade pastries and gravy. Try some ingredients until you get the best version of the sausage sauce. Your family will love it.


Source link