What is the best way to make a roux?
Online Answer
Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats.
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A roux is a mixture of (usually) equal quantities of flour and butter that's used as a thickening agent in sauces. A béchamel is a sauce made using a roux with the addition of (usually) milk.
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Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats.
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You can certainly make a roux based sauce with water, using it instead of stock to create a sort of thin, flavorless veloute. ... It won't be as rich and creamy as a sauce made with milk, but it will become a sauce..
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The 4 Types of Roux The four types of roux are each the result of a different cook time.
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There are four types of roux: white, blonde, brown and dark. They all contain the same ingredients—equal parts flour and fat—but the colors differ based on how long you cook the mixture. White roux is the most common and has the most thickening power.
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