Roux (pronounced “ru”) is a thickening agent that is added to chefs’ sauces, soups and stews to give them a more pleasing texture. It is a staple of French cuisine, although in the United States we usually associate it more with cashews or creole staples, such as gumbo.
Roux cooks one part fat and one part flour together to make something like smooth gravy. White flour is a no-go when eating primaries, but never be afraid, you are not ruined for lifelong thin, streamlined etophy, musaka and scalloped potatoes!
Today, I will show you how to make a traditional roux and how to switch to elementary-friendly ingredients for a gluten-free alternative.
How To Make A Rocks (Traditional And Gluten-Free Options)
For a basic rax that will be about 2 cups thick, you will need:
Heat your fat in a skillet or saucepan over medium heat. When the fat is melted, stir gently with your flour or starch while stirring. (See below for options)
Keep stirring and reduce the heat a bit till the sauce is ready. The sauce will start to thicken as you stir and eventually the tan will turn from white to tan. It takes about 1 to 3 minutes to cook a white or blonde roux, although this may vary slightly depending on the type of flour or starch you use. A dark brown rax can take 30 minutes or more.
Continue cooking until the roux reaches the depth of your desired color. Once the roux is finished cooking in the color of your choice, remove the pan from the heat and allow it to cool slightly before adding it to the dish you are using.
- A light-colored roux is ideal for cream sauce or cheese sauce, such as for mac and cheese. A dark tan or caramel colored roux takes longer to cook and is ideal for a variety of hearty stews, soups, gravy and gumbos.
- A few tablespoons of roux may be as thick as 1 cup of liquid, but it will depend on the color of the roux. A darker colored roux is less dense than white or blonde varieties. I find this to be especially so when using flour alternatives like arrowroot or tapioca starch.
- When cooking roux, you want it to be a little bubbly but not boiling. Cooking roux at very high temperatures can often result in a gritty sauce towards the end.
What ingredients can I use to make my Rux gluten-free and Primal / Paleo?
Flour is desirable for making a rax, but there are many options. Try a gluten-free flour mixture, tapioca starch, arrowroot powder or cornstarch. To keep it primal / paleo, use tapioca or arrowroot starch. I have found that starches like arrowroot and tapioca work better in light colored roux.
There are many options for fat in a roux, too. Ghee or clear butter is the ideal choice. They have an almond flavor and are cooked with milk solids, which help reduce the risk of burns. Instead of ghee, you can use butter, animal fats such as beef, and even oils like avocado oil. Keep in mind that if you use oil, the racks will probably separate if you save extra later.
To thicken the sauce without fat, beat a few tablespoons of flour / starch together to make a slurry and double or triple the amount of any type of milk (cow’s milk, almond milk, coconut milk, etc.). You can beat this slurry in the dish you want to thicken.
How do you stop your racks from forming lumps?
Be careful not to overheat the fat at high temperatures. Stir in the flour a little at a time and stir the roux frequently. This will help break down the flour into small pieces and help it to cook and burn evenly.
If you want, you can use a flour sifter in the fat flour sifter.
How do you tell if your racks burn and what should you do if it happens?
You may notice that your roux smells a bit burnt or has small black spots on it. If this is the case, your best option is to toss the roux and start again, as the dish you keep will spread a burning odor.
What is the best way to save a racks for later use and how long will it last? How can you reheat it?
Making a little extra rax is never a bad idea, because it can always be saved later! Pour the extra roux into an air-tight container and store in the refrigerator. You can keep it in the fridge for a few weeks or for 3 to 6 months.
The easiest way for the freezer to split the rocks is to measure them in an ice cube tray, freeze the trays, and then pop the rocks cubes into an airtight bag or container. Allow the rucksack to come to room temperature and shake it before adding to a dish.
What would it be like if you could give a tip to a first time rock maker?
Cooking is about experimenting and trying new things. If you are not happy with your Rux for the first time, solve the problem and try again! Cook your roux for different lengths and test using it in different dishes. You will quickly see how easy and versatile it is!
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