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,
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
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) a
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 pr
I have recently been diagnosed with celiac, so no wheat flour whatsoever. Also, I am allergic to corn.... I have read that arrowroot would not work in a roux;
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 mi
When making a roux, how would you describe the final consistency that it should be after the butter coats the flour? Should it be a lighter dirt-brown paste wi
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 f
I made my cheese sauce with pre-shredded cheese (first problem I know), milk and butter. I tried to make a roux but without the flour I think I made it fail. T
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 ro
My standard Bechamel sauce recipe used to be: Stir together flour and oil into a paste Fry for a short while Add a small amount of milk Heat and stir until inc
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
I made a gumbo on Sunday. First I made the roux, using equal parts flour and oil, high heat, constant stirring. I ended up with a beautiful dark brown roux. At
Can I use a fat free milk to make the sauce? Should I add more butter to the roux if I do so?
When you are using a roux, the darker it is, the less it acts as a thickening agent in a sauce and, vice versa, if the roux is quite light, it has more of a thi
I have experience making a roux with butter and flour. If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consi
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-b
I recently made slow roasted pork shoulder in the oven. I cooked the pork at 225F for 12 hours and after it was done roasting, I took the juices at the bottom o
Recently I have been making white sauce by: heating the milk in a pan until nearly boiling mixing corn flour with a small amount of cold milk removing milk fro
I don't have much regular butter on hand to make a roux. Is it a good idea to use clarified butter instead? What could go wrong?