![]() To make gravy, some stock is beaten into the roux. To make white or cheese sauce, milk is whisked into the roux. It also helps other fatty ingredients like cream to stay in suspension in the dish instead of floating to the top. While this may seem remarkably simple, many people struggle to make a good roux.Ī roux thickens and provides creaminess and density to soups, gravies, and sauces. ![]() The butter is heated on the stovetop in a small saucepan and the flour is added to the melted butter. Therefore, the correct butter-to-flour ratio for a roux is 1:1. It is made by adding equal parts of flour and fat. It is used to thicken sauces and gravies. It is a mix of flour and butter or other fat cooked together until thick and sometimes dark. Roux is a French word and is pronounced “ru”. Here, we provide the correct ratio for you plus give some tips and interesting information. While the ingredients are simple – some type of fat such as butter or goose fat and flour, it can be difficult to know how much of each to use. A roux is used to thicken and add richness to so many recipes that it’s something every home cook should master.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |