Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [roux]

These questions refer to the fat and flour mixture used to thicken sauces.

When flour is cooked in a fat, the resulting product can be used to thicken sauces. Questions in this category most often address variations on the proportions, technique tips, or problems in using the resulting roux.

Often these questions compare the use of a roux to other thickening methods such as a cornstarch slurry (mix with water) or arrowroot.

59 questions
4
votes
1 answer

Can I use fat-free milk in béchamel?

Can I use a fat free milk to make the sauce? Should I add more butter to the roux if I do so?
Vinicius Kamakura
  • 245
  • 2
  • 6
4
votes
4 answers

How to make a mustard sauce for salmon steak?

I'd like to make a sauce for salmon steak, using a whole grain mustard. I would make a roux-based white sauce but I'd like something healthier because the roux has a lot of butter in it. Any ideas of what else I could use to make the sauce?
Charlie
  • 1,065
  • 7
  • 12
4
votes
1 answer

Why did this roux fail?

I needed to make gumbo for someone with a gluten allergy, so I used glutinous rice flour in the roux instead of wheat flour. At first it looked ok: click any image for full size When I added the "trinity," though, this happened: Basically, the…
crmdgn
  • 1,572
  • 3
  • 18
  • 31
4
votes
4 answers

How to make a good homemade Croquette

I've been working on Croquettes and I still don't get it. There are a good number of things too keep in mind for making them right. However, my last batch was a mess, again. I'd like to pose a wiki like question on how to make the most awesome…
BaffledCook
  • 13,096
  • 24
  • 87
  • 129
4
votes
2 answers

Can self-raising flour be used in lieu of plain flour when making a roux for a bechamel?

I have plenty of self-raising flour (which will easily take me until its best before date to use) but am running very low on plain flour which I use predominantly for making a roux and then ultimately a bechamel. Given the current circumstances it…
Rob
  • 1,446
  • 5
  • 19
  • 36
3
votes
2 answers

Will these types of pots work for cooking gumbo?

I will be hosting a party and need to purchase a larger pot to cook gumbo for the number of guests I will be having. I currently cook gumbo in a smaller thick-bottom All-clad pot. The roux is peanut oil based and I do well cooking it in these pots I…
LSUEngineer
  • 75
  • 1
  • 5
3
votes
2 answers

choux pastry, keep mixing while waiting for the roux to cool?

I made some choux pastry last night, however it didn't come out quite right for what could be various reasons. After making the recipe, I came on here loking for some tips and came across this: Choux pastry (Chocolate eclairs) doesn't rise In here…
Jarede
  • 507
  • 1
  • 9
  • 16
3
votes
3 answers

How would you make a roux efficiently?

Making a big batch of roux is a hassle, so I'm investigating how to make my life a bit easier. According to 'Ideas in food', you can make roux in a jar in a pressure cooker. Nice, but the quantity is too little for my needs. In the Cajun cuisine you…
BaffledCook
  • 13,096
  • 24
  • 87
  • 129
3
votes
1 answer

Veloute consistency after being refrigereted

Not been into French cuisine much so I started to try to make the mother sauces for some fun. I cooked up some chorizo in clarified butter and used that fat to make a roux, blonded it, then stirred in some chicken stock. Turned out to have an…
wootscootinboogie
  • 772
  • 9
  • 23
3
votes
3 answers

How to prevent my roux from sticking to the bottom of the pan?

I make this soup based on a roux. I make roux the following way: I melt butter I add the same amount of flour After cooking it a little I start adding a stock, just a little at the time. This is where it goes wrong. Always when i add the first…
Lotte Laat
  • 1,109
  • 5
  • 14
  • 25
3
votes
1 answer

Right way to defrost roux

I like preparing a large quantity of Roux and pouring them in ice trays to keep them in the freezer. However, I'm always confused about the right way of defrosting them for use. The typical use of it is to make white sauce for mac n cheese/pasta.…
user9141
3
votes
4 answers

How to estimate amount of all purpose flour for roux?

I was making some roux for white sauce for pasta and followed instructions to the dot. (All purpose flour == butter == 4tbsp. 2 cups milk.) But the milk was very very thin (the only variant we get around here) and I ended up with a very thick…
user9141
2
votes
3 answers

Making Roux when Flour is Missing

I like making sauces from scratch, starting with a roux. Today, I discovered there's no flour in the kitchen. A quick trip to the store is not possible. What could I use instead? (Note that my question is similar to but not the same as Flour…
DarenW
  • 583
  • 4
  • 8
  • 11
2
votes
1 answer

When (and how) do I add a pre-packaged japanese curry to a slow-cooker?

Opinions across the internet vary on the most effective time (and method) of adding the curry roux to the slow-cooker. Is the most optimal means to melt the roux with a little hot water in a seperate saucepan and add it on top of the other…
Brian Ballsun-Stanton
  • 581
  • 3
  • 6
  • 16
2
votes
4 answers

Why does the roux break down in my chicken velouté sauce?

I am trying to make a veloute sauce which involves adding roux to boiling hot water mixed with chicken base (such as Tones or McCormick). This sauce is then mixed with heavy cream at a later stage to create a sauce for potatoes au gratin. After you…
Graupel
  • 81
  • 1
  • 2
  • 3
1 2
3
4