BASIC ROUX RECIPE - FOOD.COM
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.
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
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, FatContent 11.6, SaturatedFatContent 7.3, CholesterolContent 30.5, SodiumContent 101.5, CarbohydrateContent 10.8, FiberContent 0.4, SugarContent 0.1, ProteinContent 1.6
EASY HONEY BUTTER CORN — LET'S DISH RECIPES
Transform fresh or frozen corn into family favorite side dish with the addition of honey, butter, and a touch of cream cheese.
Provided by Danelle
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 6
Steps:
- I a large skillet over medium-high heat, melt the butter and honey together. Add the corn and cook for about 5 minutes, stirring occasionally.
- Stir in the cream cheese until melted and smooth. Season with salt and pepper, to taste.
- Garnish with fresh chopped parsley before serving.
Nutrition Facts : Calories 242 calories, CarbohydrateContent 33 grams carbohydrates, CholesterolContent 30 milligrams cholesterol, FatContent 12 grams fat, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 7 grams saturated fat, ServingSize 1, SodiumContent 166 grams sodium, SugarContent 14 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat
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