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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.

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Flour in the roux

There are a great many questions here about roux. This is about the best ratio of flour to butter (fat), and also whether the type of flour (protein content) affects this ratio. Let me explain. Roux is a thickening agent. The less you have to use,…
BaffledCook
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How long will roux keep?

I've made roux some time ago. Forgot to put the date on the container. How long will it keep in the fridge? I'll be making a sauce in a day or two...
BaffledCook
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When to use a roux or a beurre manié

What difference does it make to use a roux or a beurre manié ? Are there any rules about their usage, or are they both interchangeable?
HeDinges
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Can you add cheese to a veloute?

Nacho time! The urge to make nachos overtakes you, and you set to make them excellent. But alas, seems like you've forgotten to get milk! You can't create a proper Mornay (cheese) sauce, since you can't create Bechamel. You do, however, happen to…
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How much smoke to expect from making a roux?

I live in an apartment and am considering making a roux for a gumbo. I've seen methods for using an oven to make the roux, but I've noticed that there's a high possibility of getting a lot of smoke with a roux. Even if I use a relatively high…
bouncyball
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Making large amount of Gravy

When making larger amounts of gravy do you have to increase the amount of roux I usually use 4 TBSP of fat and 4 TBSP of flour but wondering if making larger amount of gravy like maybe 8 cups would you increase amount of roux?
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When making bechamel, why does the roux need to be room temperature?

Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring in the milk while the roux is still hot? Also should the roux be a liquidy creamy texture…
citizen conn
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What temperature should milk be when adding to roux?

Possible Duplicate: Right way to defrost roux I've always heard that it's best to add roux to liquids that are at or near a boil, however I ran across this video recently where the chef says specifically "add cold milk to the roux. Cold milk, hot…
Mike Deck
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Does reheating a roux based sauce thin it out?

I made a sauce that was thickened with a roux, and refrigerated it to be used again for another day. When I reheated the sauce it seemed to be thinner than it was previously. I added more roux to the sauce but that made it too thick, so I needed…
jeffwllms
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What kind of mixture(colloid) is a roux?

One of my coworkers had a curious question the other day: what kind of mixture or colloid is a roux? For example, whipped cream is a foam, mayonnaise is an emulsion, and gelatin is a gel. I know part of creating a roux is the gelatinization of the…
Soulis
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butter fat on top of frozen roux. Is it still good to use?

I made a brown roux and froze some. Now there is a thin layer of butter fat on top of the roux. Is the roux still good? Do I need to remove the butter fat, or just start all over again? Thank you.
carl
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How to fix a gumbo

Embarrassingly, this NOLA transplant has messed up his gumbo. It seems like my roux didn't use enough flour so my gumbo has ribbons of roux instead of incorporating. Is there anything i can do to fix this? I feel like if i boil the sheen out of it…
Drew Lim
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How to make kosher roux?

I am looking to make a kosher bechamel made from almond milk. What kind of fat should I use in the roux? Margarine? Regular veggie oil?
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Could you make a vegan roux?

Is it OK to replace the butter in the roux with margarine? Will it still worked the same? May not be traditional, but could it be done?
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