How do you make your roux?

[maslex]

I think I make it the traditional way (melted butter or oil/flour). But I was wondering what the consistency is suppose to be? Is it more like a thick liquid, maybe pudding like or really thick, to the point where it almost makes a "ball" of dough (but not quite).

 

[sbtrfly74]

I use to make this all the time with my chicken and sausage jambalaya. My recipe was oil and flour, forgot the measurements because I eventually started winging it. Its more flour to oil and very thick, called for it to stir for 20 mins until it was copper colored like a penny. Then after it was very hot add vegs.

 

[shortbun]

Consistency of wet sand. Butter, flour, salt and pepper.

 

[MomofKatie]

It depends on what I'm using it for. When I make mac&cheese or white sauces, I do equal parts flour and butter and only cook for a minute or 2. For gumbo or jambalaya, it is 1 part butter to 1 1/2 flour and I cook it, stirring constantly, for up to 10 mins until it darkens up.

 

[lizabu]

Equal parts flour and butter. It's kind of like a paste.

 

[The Mystery Machine]

Equal parts flour and butter. It's kind of like a paste.

Same.

 

[joanne312]

Shortbun is correct, you are looking for the consistency of wet sand.

 

[maslex]

It depends on what I'm using it for. When I make mac&cheese or white sauces, I do equal parts flour and butter and only cook for a minute or 2. For gumbo or jambalaya, it is 1 part butter to 1 1/2 flour and I cook it, stirring constantly, for up to 10 mins until it darkens up.

Shortbun is correct, you are looking for the consistency of wet sand.

When I do make a roux, 9 out of 10 times it's for mac/cheese or a white sauce, so I do equal parts flour and butter. And it comes out to a thick paste I guess. I do cook it for a couple minutes to get the raw flour taste out. So if it's supposed to be the consistency of wet sand, am I supposed to do a ratio of more butter to flour? There have been a couple times while making the white sauce or mac/cheese that there have been little clumps of the roux. Kind of gross.

 

[ENSOCK]

I make it like a thick paste. equal parts of oil and flour. But when I don't have time to make a roux from scratch I just purchase the one in the jar. Makes throwing together dinner really quick.

 

[Lehuaann]

When I do make a roux, 9 out of 10 times it's for mac/cheese or a white sauce, so I do equal parts flour and butter. And it comes out to a thick paste I guess. I do cook it for a couple minutes to get the raw flour taste out. So if it's supposed to be the consistency of wet sand, am I supposed to do a ratio of more butter to flour? There have been a couple times while making the white sauce or mac/cheese that there have been little clumps of the roux. Kind of gross.

Are you adding the flour to butter all at once? That will definitely cause clumps, or lumps.

Equal parts butter/flour. Slowly melt butter over med heat, gradually add flour while constantly whisking. Using a whisk is important.

 

[maslex]

I make it like a thick paste. equal parts of oil and flour. But when I don't have time to make a roux from scratch I just purchase the one in the jar. Makes throwing together dinner really quick.

Roux in a jar??? Never heard of this. What brand? Might have to check this out.

Are you adding the flour to butter all at once? That will definitely cause clumps, or lumps.

Equal parts butter/flour. Slowly melt butter over med heat, gradually add flour while constantly whisking. Using a whisk is important.

Yep, that's what I do....I usually just dump the flour in the pan. I do use a whisk though. But next time I will definitely gradually add the flour. Thanks for the tip.

 

[brmom]

Roux in a jar??? Never heard of this. What brand? Might have to check this out.

Yep, that's what I do....I usually just dump the flour in the pan. I do use a whisk though. But next time I will definitely gradually add the flour. Thanks for the tip.

Tony Chachere's is the best, I think. With the Cajun mixes down here.

 

[maslex]

Tony Chachere's is the best, I think. With the Cajun mixes down here.

I'll have to check out the grocery store this weekend. I've never seen his products around here but I'll give it a shot.

 

[Bella the Ball 360]

IF I am making a white sauce, I found that if I scaled the milk before I put it in the roux, it does not curdle and thickens faster. Maybe this is something everyone already knew and I JUST figured out after 20yers but then again there might be some other "cooking challenged" person who finds this helpful. I wish I knew it years ago...would have saved a ton of money in lumpy white sauce.

 

[joanne312]

When I do make a roux, 9 out of 10 times it's for mac/cheese or a white sauce, so I do equal parts flour and butter. And it comes out to a thick paste I guess. I do cook it for a couple minutes to get the raw flour taste out. So if it's supposed to be the consistency of wet sand, am I supposed to do a ratio of more butter to flour? There have been a couple times while making the white sauce or mac/cheese that there have been little clumps of the roux. Kind of gross.

Equal parts of fat to flour. Use a whisk for the entire process, make sure that you are whisking while you cook off the raw flour, and when you add the milk make sure it is scalded.

 

[marcyinPA]

Equal parts flour and butter. It's kind of like a paste.

same

 

[MINILvr]

We equal parts oil and flour.

You can also do it in the microwave:
2/3 cup flour
2/3 cup vegetable oil
2 cups onions, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
4 garlic cloves, minced
1/4 cup parsley, chopped
1/2 cup green onion, tops included, chopped
1/4 cup hot water, approximately

Directions:

Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).

Microwave uncovered on high for 6-7 minutes.

Stir at 6 minutes with a wooden spoon--roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews.

The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch.

When the roux has reached a very dark brown (think a coffee grounds dark brown), remove from microwave and CAREFULLY (remember--the roux is very hot!); add the onion, celery, and bell pepper, a little at a time.

Stir and return to microwave.

Sauté on high for 2 minutes.

You should now have about 3 3/4 cup of roux.

If any oil has risen to the top, you can pour this off.

Slowly, add enough hot water to bring the roux to the 4 cup mark.

Stir and you will have a smooth, dark roux in only 12 minutes!

Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew!

 

[Wishing on a star]

When I am making a white sauce or gravy I dissolve the starch in COLD liquid, then bring to a slight boil.

For a roux, I am thinking if one does it correctly, and thouroughly cooks/browns the flour in the butter/oil, then the starch is cooked and should not clump.

Yes, of course, raw starch, added to hot liquid... instant clumps!!!!

 

[bruhl1j]

I use to go to all that bother but now use commercial available products. Since I live in Louisiana, they are everywhere. However, I like Louisiana Fish Fry products roux mix. Go to www.tonyseafood.com or check local wally world.

I use 1/4, 1/2 pack to make gravy (depending on need). Add crawfish tails, mushrooms, and crabmeat (and maybe some cream) for a great topping for steak. It makes a great chicken and sausage gumbo, too.

I think it taste better than some of the packs of sauce mixes available.

It is a brown to dark roux color so not good for a white gravy.

Enjoy!