Add additional flour, 1 tablespoon at a time, until the desired thickness is reached. It can be made ahead and stored in an airtight container in the fridge for about weeks. It can be frozen and stored in the freezer for up to a year for the best results. You can freeze it all in one airtight container, or freeze it in ice cubes then store in a freezer safe plastic bag. I prefer the second option as I can thaw out as much as I want at a time. The below are Amazon affiliate links - I earn a small commission if you buy through these links :.
Rate the recipe and leave a comment to let me know how it turned out! This is the best and most informative recipe on roux I've seen yet. Thanks for your patience in providing this. I made oven roux for the first time for my amazing Gumbo.
Much easier than trying to get it right on the burner and having to dish it because oops! Your instructions were excellent. The gumbo was New Orleans style all of the way!! You did Great on step by step instructions! I baked my flour for about forty minutes with no oil, and then just added the stock, turned out great!! For example, how many cups of roux for 12 cups of liquid in a gumbo? Thank you. Well, it really depends on what you're making. If you're making something with a thick sauce, your roux to liquid ration will be much higher.
However, if you're making a soup, it will be much lower. It really varies depending on the recipe. Hope that helps! So in my example above, how many cups of dark roux to 12 cups of liquid in a seafood gumbo? Thank you so much! This is such a helpful info and guide. I had no idea in this before, glad you shared it. I love this recipe so much! That looks wonderfully easy and tasty.
I have never heard of Roux before until now but i am intrigued. I would love to try out this recipe. I learned so much in this post! I never even heard of roux before and I'm not a very great cook nor do I cook often!
But i am learning! I'm definitely going to try this! Thanks for the recipe and tips! Facebook Instagram Pinterest Twitter. Share Yum Tweet Jump to Recipe Jump to Video. Discard the burnt roux and start over.
Cook roux to the consistency of wet sand at low tide: moist and glossy. The roux should not look greasy. Most recipes that call for a roux will include chopped seasoning vegetables consisting of onions, celery and green bell pepper.
To help prevent the roux from breaking or separating in your finished dish, make sure the roux and the liquid water or stock are at similar temperatures. Also, gradually add one to the other whisking constantly between additions. Allow the roux to absorb the liquid from each addition by cooking it for about seconds.
Grillades and Grits Smoked Gouda Grits. The roux cools when it hits a lot of cool liquid. The cool stock on the other hand, warms as it's incorporated a little at a time to hot roux. Make sense? It does. I guess ive been unnecessarily cooling my stock it sounds like. Keep in mind though when I say cool I didnt mean cold. Really more just letting it cool down from boiling and get a lil closer to room temp.
Refardless, probably not necessary. I've had a roux break when I added it to room temp stock. It never really reincorporated. I always keep some jar roux powder in case this happens. It will help soak some of that oil and make the gumbo a little thicker. Also, skim the remaining oil off the top and you should be ok. I've had one break once before and I think it's because a scorched it.
Left it on the fire a minute too long. As you continue to stir flour into the butter, you'll see that a thick paste is forming. You'll want to cook it for a few minutes because raw flour has a doughy taste you won't want in your sauce.
Cooking the roux for a few minutes helps get rid of that raw flour flavor. Beyond that, how long you cook the roux depends on what you're using it for. A brown roux, used in brown sauces, is the darkest roux, and it's cooked for the longest amount of time. For that reason, you should cook it over a lower heat so that you don't burn it.
Some cooks even brown the flour in the oven before adding it to the butter. Just remember that the roux's thickening properties are reduced as it gets darker.
When you go to make your sauce or soup, it's possible to add the roux to the liquid you want to thicken. It's usually much easier to add the liquid to the roux. Whisk slowly as you add the liquid. It's important that the roux is warm when you add your liquid. Too hot or too cold can both cause problems, leading to a lumpy result. The same goes for your liquid.
Warm seems to work best, whether it's stock, milk, or anything else. If it's too cold it hardens the butter, and if it's too hot it can separate the roux.
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