ROUX BASE RECIPES
GUMBO BASE (AKA ROUX) RECIPE - FOOD.COM
A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!
Total Time 17 minutes
Prep Time 2 minutes
Cook Time 15 minutes
Yield 1 Sunday Pot of Gumbo
Number Of Ingredients 2
Steps:
- Melt Butter in a heavy bottomed skillet over medium to medium high heat.
- Slowly sprinkle in the flour a little at a time, stirring constantly.
- Continue to stir constantly.
- Do not walk away!
- If you burn it even the tiniest bit, it is unusable.
- You will notice the flour beginning to brown.
- The darker the flour, the darker the gravy.
- For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
- At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.
- You can make this ahead of time and keep tightly covered in the frige or freezer.
Nutrition Facts : Calories 1561.9, FatContent 139, SaturatedFatContent 87.6, CholesterolContent 366, SodiumContent 1217.5, CarbohydrateContent 71.6, FiberContent 2.5, SugarContent 0.4, ProteinContent 11.1
WHITE SAUCE OR BECHAMEL SAUCE RECIPE - EPICURIOUS
This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.
Provided by Marion Cunningham
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
- To turn your white sauce into cheese sauce, stir in ½ cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
- Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
More about "roux base recipes"
WHITE SAUCE OR BECHAMEL SAUCE RECIPE - EPICURIOUS
This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.
From epicurious.com
Reviews 4.0
From epicurious.com
Reviews 4.0
- Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
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HOMEMADE MAC AND CHEESE RECIPE | ALLRECIPES
This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.
From allrecipes.com
Reviews 4
Total Time 50 minutes
Category Baked Macaroni and Cheese
Calories 844.7 calories per serving
From allrecipes.com
Reviews 4
Total Time 50 minutes
Category Baked Macaroni and Cheese
Calories 844.7 calories per serving
- Bake in the preheated oven for 30 minutes. Serve.
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JAPANESE CURRY WITH WINTER SQUASH AND MUSHROOMS RECIP…
If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.
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From bonappetit.com
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- Divide curry among shallow bowls; top with scallions. Serve with rice. Do Ahead: Curry can be made 4 days ahead; let cool. Transfer to an airtight container; cover and chill.
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WHITE SAUCE OR BECHAMEL SAUCE RECIPE - EPICURIOUS
This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.
From epicurious.com
Reviews 4.0
From epicurious.com
Reviews 4.0
- Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.
See details
JAPANESE CURRY WITH WINTER SQUASH AND MUSHROOMS RECIP…
If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.
From bonappetit.com
Reviews 4.6
From bonappetit.com
Reviews 4.6
- Divide curry among shallow bowls; top with scallions. Serve with rice. Do Ahead: Curry can be made 4 days ahead; let cool. Transfer to an airtight container; cover and chill.
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TOP GUMBO RECIPES AND HOW TO MAKE A ROUX
Apr 01, 2021 · The All-Important Roux . The thickening agent is most gumbos is a roux, a combination of fat and flour. The fat used in a roux may be butter, shortening, lard, oil, or even bacon …
From thespruceeats.com
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ROUX - WIKIPEDIA
Roux (/ 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.A roux …
From en.m.wikipedia.org
From en.m.wikipedia.org
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ROUX TO LIQUID RATIO CHART RECIPES
2020-12-15 · roux butter to flour ratio Many dry recipes like baked chicken, lasagne, and some deep-fried meat taste even more tender when some gravy or sauce is added. Roux is either the base …
From tfrecipes.com
From tfrecipes.com
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HOW TO MAKE A ROUX | COOKING SCHOOL - FOOD NETWORK
Aug 24, 2021 · A white roux forms the base of the creamy sauce that gives this baked broccoli gratin dish its signature smooth texture. Whisking flour into melted butter and then simmering it …
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From foodnetwork.com
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HOW TO MAKE CHEESE SAUCE - ALLRECIPES
Aug 24, 2020 · The roux is ready when it smells slightly nutty and loses any raw flour taste. Step Two: Add Milk and Seasonings . Next comes the milk. If the roux is hot, the milk should be cool, but if the roux is cool, the milk should be hot. ... This is why most cheese fondue recipes have a base …
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HOW TO MAKE GRAVY WITH A ROUX - THE SPRUCE EATS
Oct 11, 2019 · The Basic Roux Gravy Formula . The ratio of fat to flour to liquid is important when making a roux-based gravy, and depending on how thick you like your gravy, you can adjust the amount of fat and flour. To make 1 cup of roux …
From thespruceeats.com
From thespruceeats.com
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HOW TO: MAKE A ROUX - PAULA DEEN
At this point, the raw taste of flour has been cooked out, and the roux is at its optimal thickening ability. This is called a blonde roux. If you are making a white sauce (or béchamel—another fancy word) you would whisk in the milk now. A béchamel is often the base …
From pauladeen.com
From pauladeen.com
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HOW TO MAKE KETO ROUX WITHOUT FLOUR - LOW CARB INSPIRATIONS
Feb 11, 2020 · After I perfect a roux, I quickly made a Keto Basic White sauce, a Keto Bechamel Sauce, some Low Carb Butternut Squash, and some Broccoli Soup too! This roux works perfectly in all those recipes…
From lowcarbinspirations.com
From lowcarbinspirations.com
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HOW TO MAKE JAPANESE CURRY ROUX - JUST ONE COOKBOOK
Oct 20, 2021 · What is Japanese Curry Roux? The curry roux in block form was first introduced by S&B Foods in 1956. It refers to a solidified mixture of sauce, made with fat, flour, and curry spices as the base flavor. These days we can even find many varieties of instant Japanese curry roux …
From justonecookbook.com
From justonecookbook.com
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WHAT'S THE DIFFERENCE BETWEEN GUMBO AND JAMBALAYA ...
Jan 31, 2021 · Roux, a mixture of equal parts fat and flour, thickens gumbo. When cooked until brown or dark brown, roux gives gumbo a rich, roast-y base. Many thicken gumbo with filé, a …
From allrecipes.com
From allrecipes.com
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ALLIGATOR MEAT RECIPES - SHREVEPORT, LA: BIG POPS FRESH …
The Roux Your roux is a 2 to 1 mix; 2 cups of a good olive oil like Carapelli, do not use Light or Virgin, and then 4 cups of all-purpose flour. Heat the oil on medium temp, when hot add the flour, you …
From bigpopslagator.com
From bigpopslagator.com
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HOW TO MAKE JAPANESE CURRY ROUX - JUST ONE COOKBOOK
Oct 20, 2021 · What is Japanese Curry Roux? The curry roux in block form was first introduced by S&B Foods in 1956. It refers to a solidified mixture of sauce, made with fat, flour, and curry spices as the base flavor. These days we can even find many varieties of instant Japanese curry roux …
From justonecookbook.com
From justonecookbook.com
See details
WHAT'S THE DIFFERENCE BETWEEN GUMBO AND JAMBALAYA ...
Jan 31, 2021 · Roux, a mixture of equal parts fat and flour, thickens gumbo. When cooked until brown or dark brown, roux gives gumbo a rich, roast-y base. Many thicken gumbo with filé, a …
From allrecipes.com
From allrecipes.com
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HOMEMADE MAC AND CHEESE RECIPE | ALLRECIPES
The keys to this recipe are to make the roux very slowly so that it does not get lumpy, and don't worry about how liquid the sauce seems - it firms up nicely in the oven. I used only 1 cup milk, and used …
From allrecipes.com
From allrecipes.com
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ALLIGATOR MEAT RECIPES - SHREVEPORT, LA: BIG POPS FRESH …
The Roux Your roux is a 2 to 1 mix; 2 cups of a good olive oil like Carapelli, do not use Light or Virgin, and then 4 cups of all-purpose flour. Heat the oil on medium temp, when hot add the flour, you …
From bigpopslagator.com
From bigpopslagator.com
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