Keep in mind that the longer you cook a roux, the more flavor it will have, but the less thickening power it will have. As a result, you will have plenty of extra flavor there! I also sometimes use shortening, or the incredible “liquid gold” that is bacon fat. Good choices for oil are canola, vegetable, or avocado oil. This is because regular butter is likely to burn. It is great for making Cajun and Creole dishes like shrimp etouffee.īecause of the long cook time of 7 to 8 minutes, it is best to use a high smoke point oil, clarified butter, or ghee instead of traditional butter. A dark roux is made up of canola oil and flour and is cooked for a much longer period. A roux is a mixture of butter and flour or should I say a blond roux. This deep dark brown thickener is almost black in color. Once you learn how to make a roux, you will never eat macaroni ‘n cheese out of the box again. When a recipe calls for 1/2 cup roux, pop out 8 cubes (8 tablespoons, or 1/2 cup). Freezing: If freezing the roux, place 1 tablespoon of the roux in each section of an ice cube tray and, when firm, transfer to a freezer bag and store for up to six months. It is perfect for making gravy, and it should reach this level after 5 to 6 minutes of cook time. Roux can be kept in the refrigerator for two months in an airtight container. Īt this stage, it will be very thick and have a color similar to peanut butter. It requires cooking for 3 minutes and is used to make lighter sauces like velouté or the gravy for Salisbury steak. It it used to make sauces like sausage gravy or a bechamel sauce, and it’s the perfect thickener for homemade mac and cheese.Ī blond color roux has a puffy looking appearance as well. White roux should be slightly puffed after just 1 to 2 minutes of cooking.
0 Comments
Leave a Reply. |