- #Making a commercial roux for mac and cheese how to#
- #Making a commercial roux for mac and cheese free#
This step can be omitted if you don’t want the garlic flavor. I am also going to add some finely minced garlic to the butter, since I want my white sauce to end up with a garlic flavor. Be careful of the temperature, or the butter will burn. Start by melting your butter in pan over medium low heat. Using less butter will make the sauce thicker and using less flour will make it thinner. This will give you the desired thickness for the sauce. So if you are using 4 tablespoons of flour in the base of the sauce, you will also use 4 tablespoons of butter. It is something that I do very often when I make gravies and sauces since it turns a thin sauce into something smooth and silky with a delicious flavor.Īlthough there can be some variations, most roux recipes start with a combination of equal parts of flour and butter. I’ll also give some tips for making the other types of roux recipes as well.īeing able to make a basic roux is a skill that every home cook should have in their arsenal of cooking tips.
#Making a commercial roux for mac and cheese how to#
Today we will learning how to make a roux with butter and flour and we will use it to thicken a Parmesan garlic sauce.
#Making a commercial roux for mac and cheese free#
Clarified butter or coconut oil, along with gluten free flour or rice flour will give you a gluten free or Paleo roux recipe.It is also often used to make a roux for macaroni and cheese. Butter is most often used to make a light roux that will be the base of a creamy dish, like a soup.Shortening is often used to make cheesy sauces, since the flavor is light and doesn’t take over the dish.duck fat or lard are all good choices for a dark roux if you plan to make a gumbo or heavy smoky tasting recipe. A creole roux is often used in Gumbo recipes.Īny kind of fat will work. This type of roux is used in Cajun cooking and is used more for flavoring than for thickening. Creole roux (longest cooking time) Often lard is used in place of butter.Brown roux (quite a long cooking time) – used for brown sauces where a dark color is desirable.The color of the roux is a bit darker because the roux is just at the beginning stages of caramelization. blonde roux (medium cooking time) – used for a velouté.white roux (short cooking time) – used for bechamel sauces and other light sauces where color is not wanted.The longer you cook the flour and butter together, the darker the roux will be. A roux can be white, blonde, brown or Creole (dark brown). The answer to this question depends on the sauce you plan to make. You can use normal flour or the whole wheat variety (as I did in this lightened up seafood chowder recipe) with great success.
When you cook the flour and butter together, it also helps to prevent lumps from forming when you add some liquid to the pan to make a sauce. This gets rid of the raw taste of the flour and also gives the roux its desired color depending on the cooking time. They are cooked for a various periods of time from short to quite long. In French cuisine, the technique of cooking a roux is done by using equal amounts of flour and butter. The word is pronounced “roo” and the technique is much easier to do than you might think. A well cooked roux gives a gravy or sauce a silky smooth flavor with a bit of a toasty flavor that comes from cooking the flour. What to know about a rouxĪ roux is a French technique which dates back more than 300 years. Thicken the teriyaki on your latest stir fry.
Make rich gravy in a big bowl of gumbo for Mardi Gras or a decadent beef stew. Thicken the sauce for a silky and creamy sauce for shrimp Alfredo. It will thicken the sauce beautifully with no raw flour taste and also give the sauce a lovely color. The answer? Make a roux before you make the sauce. However, no one loves the taste of raw flour mixed with water to thick that sauce. The traditional recipe is 1:1, but it depends on how thick you like your finished sauce to be. It also gives suggestions for making a blonde, brown and Creole roux, as well.Ī basic roux starts with butter and fat of some sort. This recipe for roux shows how to do a white roux, step by step.
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