How to Cook Roux

Roux is a sauce made with flour and fatty fats such as roast fat, butter, lard or other fats. Roux sauce is often used as the main ingredient and to thicken Gumbo stews or soups that require a thick texture and rich flavor. Here are instructions on how to cook Roux sauce:

Table of Contents

Ingredient

1 cup flour
1 cup fatty lard (such as lard, lard, butter, lard, or cooking oil)

Cooking Roux Sauce

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Choose fat. The type of fat you use has a huge impact on the flavor of the Roux sauce. For example, roast pork fat will create a salty taste and smell of smoke. Butter will create a fatty taste, while lard and other oils will create a milder taste. You should use fat according to the instructions in the recipe or refer to the following options:

Use roast pork fat or bacon to make Roux sauce for Gumbo stews or dishes with smoky ingredients like sausages.
Use butter to make Roux sauce for fatty soups like Chowder soup. Butter is also a good choice if you want to make a Roux sauce for Macaroni And Cheese (noodles and cheese).
Using lamb fat to cook Roux sauce has a mild taste and does not overwhelm the flavors of other ingredients.

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Heat fat in a pan. Use a cast iron or heavy-bottom frying pan. Place the pan over medium heat and add the fat. Heat until fat melts. If using cooking oil, you only need to heat it for about 2 minutes. ^{[1] X Research Source}

Pour in the flour. Pour the batter into the greased pan. Use a whisk to stir continuously until the dough is lump-free and evenly incorporated into the fat.

If you want a thicker Roux sauce, you can add 1/4 cup of flour.
If you want a thinner sauce, reduce by 1/4 cup of flour.

Cook Roux Sauce. Continue stirring the sauce while cooking. After a few minutes, the mixture will begin to thicken and darken. Continue cooking until the sauce is the color and consistency you desire.

Some dishes need to use a yellow Roux sauce. Roux sauce should be light yellow in color and mild in taste. Usually, you will need to cook the sauce for about 8 minutes.
On the other hand, some recipes will call for Roux sauce to be as dark as chocolate. For the sauce to have a deep color, you will need to cook for up to 60 minutes. To make it easier, you should heat the sauce on the stove and put it in the oven at 160 degrees Celsius ^{. [2] X Research Source}

Turn off the stove. Turn off the heat when the sauce has reached the desired color and texture. Now, you can use the sauce to prepare the dish.

Preserve Roux Sauce. Pour the sauce in a food container and place it in the refrigerator to preserve. As it cools, the sauce will harden and you must heat it up until it melts. When using, you can scoop enough sauce for the dish.

Use Roux Sauce

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Use Roux sauce to cook Gumbo stew. Roux sauce is an important ingredient in Cajun cuisine, USA. For example, Gumbo stew, a traditional Cajun dish, requires a dark or yellow Roux sauce to thicken. You can pre-cook Roux sauce and add ingredients like okra, chili, sausage, chicken, shrimp, and chicken broth to create a delicious Gumbo.

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Use Roux sauce to cook Gratin. Gratin dishes (main ingredient covered with a crispy crust from breadcrumbs, grated cheese or eggs/butter) with potato, broccoli or tomato ingredients will require a yellow Roux sauce to create a rich flavor. greasy. Roux sauce is thickened with milk and then poured over vegetables and sprinkled with cheese on top.

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Use Roux Sauce to cook Macaroni And Cheese. This pasta and cheese dish is very easy to cook. You just need to prepare Roux sauce, cook it with milk to thicken it, then pour it over the noodles and sprinkle cheese on top.

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Use Roux Sauce to make Bechamel Sauce. This French sauce is used as the main ingredient for pasta dishes.

Advice

Roux sauce with black spots means the fever has been burned. You should cook from scratch, otherwise the dish will not taste good.
Roux sauce is usually tasteless. The darker the color of the sauce, the stronger the smoke.
If the fever starts to smoke, it means the fever has burned. The sauce will thicken very quickly and stick to the pan when burned. Therefore, you should not continue cooking when the sauce has dark chocolate brown color.
If the soup or sauce is too thick, dilute it with a few cups of water or broth.

Warning

If using a nonstick pan, do not use metal utensils to stir the sauce. Metal will strip the non-stick coating and damage the pan.
Be careful not to let hot sauce spill on you. Hot fever can cause 3rd degree burns and stick to the skin as it cools.

Things you need

Wooden spoon or metal whisk
Cast iron pan or non-stick pan