How to make a perfect roux: an easy and fabulous

Tidak Ada Tanggapan

How to make a perfect roux: an easy and fabulous sauce base

Maybe you're wondering, What is a roux? You might have heard the term, used in connection with fancy sauces originating in French cooking. You're right. A roux is where you start when concocting a very special sauce, the to-die-for type, typically a dieter's nightmare, but nonetheless so tempting. While the term 'roux' might seem to be a mysterious, but coveted cooking term, if you want to learn how to make a perfect roux, take heart. The procedure is quite simple. You don't need to be a gourmet cook or have a culinary degree. Here we have the skinny on how to make a perfect roux and several types of sauces which will leave your guests breathless and applauding your cooking skills.

First, let's take a look at how to make a perfect roux. The roux is a simple mixture consisting of equal parts of butter, or oil, and flour. If you're making a white sauce, use butter. If you're making a brown sauce, you can use butter or oil.

In either case, you must make the roux over low heat, so that it doesn't burn. It's quite easy to burn the roux. Cooked over too high a heat, you'll have to start all over, should it burn. It's easy enough to detect the burned smell!

Before you begin making the roux, have your milk, cream, or stock ready to go in a measuring cup with a spout for easy pouring.

To make two cups of sauce, melt three tablespoons of butter or oil in a quart saucepan. When it's melted, get out your whisk and add the flour, a tablespoon at a time, whisking constantly. Be sure all of the flour is integrated into the butter or oil before adding more flour. Keep whisking all the while. The mixture will thicken gradually. By the time you've added the final tablespoon of flour, your roux should resemble a thick paste. Reduce the heat on the burner to the lowest possible setting.

Slowly, pour your milk, cream, or broth into the roux, whisking all the while. A slow and steady stream is essential to make a perfect roux become a perfect sauce. You must exercise a little patience here. Keep the burner temperature low and whisk away. Don't neglect your roux for a minute it can burn and ruin the entire sauce.

It may take several minutes of watching and whisking to attain the desired thickness. Once you've got the desired consistency purely a matter of preference - remove the sauce from the burner.

Now is the time to add herbs or a few tablespoons of wine to your sauce. Whisk again and taste for salt.

Now you know how easy it is to make a perfect roux and any number of savory sauces. Family and guests are sure to be impressed!