Making a roux

[Kelly]

I tried to make a roux last night. I added equal parts butter and flour and cooked it on med-high for 5 min followed by 15 min on medium, stirring constantly as instructed. It turned the nice brown color that it is supposed to.

There is a lot of sediment in it this morning when I went to add it to my gumbo stock. Is that normal? I know if you burn a roux it's ruined, how can you tell if you've burned it?

 

[mamaneenie]

I've always thought that you weren't supposed to cook it after you've added the flour. I've always melted the butter, added the flour and stirred it in and just left on the stove top until the butter was blended in. Then I've used it for whatever I wanted straight away.

 

[mle]

I think I too would suspect over coooking. Depending on the quantity of roux that you are making, the cooking time would varry. When I'm making roux I melt the butter first, add the flour, cooking over a medium to med-high heat stirring constantly for just a few minutes. The cooking is to "toast" the flour so there won't be a raw flour taste or texture. I believe if it is brown you have gone too far.
Another concern I have is: Did you keep it over night? I've always used mine right away in whatever I was cooking. I think if it was refrigerated it would be hard to mix well.

 

[JMRE5150]

yes, both posts are dead on...

1) Never cook a roux for more than 3-4 mins. Like the previous poster said, this is JUST to 'meld' the flour into the butter. Browning is NOT a good thing.

2) Its mandatory to use AND serve a roux right away. If you don't, a roux can begin to clump back up on you, or at least show "break-down" of the flour and butter.

If you have a dish that requires a roux, but the rest of the dish can be made the night before, make the dish first, store it in the fridge, and then when heating the dish back up for serving...make the roux and apply it fresh and hot.

Hope this helped!

 

[Crazy Liz]

yes, both posts are dead on...

1) Never cook a roux for more than 3-4 mins. Like the previous poster said, this is JUST to 'meld' the flour into the butter. Browning is NOT a good thing.

For most cooking this is true. A French roux is never browned. However, for Louisana cuisine, like a gumbo or etouffee, you do use a brown roux. Since you are making gumbo, you did the right thing. However, I agree with the others about making it right before adding it to your sauce ingredients, rather than keeping it overnight.

I found this reference on different kinds of roux.

 

[KristiXP]

Do you have any pictures of roux? I looked but I'm not sure what I'm looking for

 

[Crazy Liz]

Do you have any pictures of roux? I looked but I'm not sure what I'm looking for

Here's one:

http://www.meilleurduchef.com/cgi/mdc/l/en/recettes/sauce_blanche/sauce_bechamel_ill.html

 

[mle]

For most cooking this is true. A French roux is never browned. However, for Louisana cuisine, like a gumbo or etouffee, you do use a brown roux. Since you are making gumbo, you did the right thing. However, I agree with the others about making it right before adding it to your sauce ingredients, rather than keeping it overnight.

I found this reference on different kinds of roux.

Thanks Crazy Liz
I never knew that about Louisana cuisine. I actually have never explored that kind of cooking. I'm so glad you posted.

 

[mamaneenie]

Thanks Crazy Liz
I never knew that about Louisana cuisine. I actually have never explored that kind of cooking. I'm so glad you posted.

I didn't know either, but then again, I am on the other side of the world lol.

 

[pegeler]

Your roux can be anything from a "white" roux, to a "black" roux. It all depends upon what you're doing with it!

Roux should be used as soon as it's ready, and NOT held over.

When you make a Gumbo, you cook the roux to a medium or dark brown. As your mixture approaches the color you're seeking, you add the "trinity".. Celery, Peppers & onions. This slows the process of cooking the roux, also.

A classic "white sauce" begins as nothing more than a white roux.. the butter and flour cooked just long enough to kill the flour taste. Then, you proceed from there.

As mentioned, keep stirring, and as soon as you reach the color you're working toward.. PULL IT OFF THE HEAT!

Hope that's helpful to you.

Pete

 

[BeanMak]

All this talking of roux... I'm making gumbo tonight!

 

[knightlight72]

I just wanted to add that pegeler was right. Roux's can be a light or medium or dark color. A light roux can be used shortly after adding flour and cooking slightly to help get rid of pasty flavor. That would be used for the "white" sauces, like bechamel, alfredo, or cream soups like cream of broccoli. A medium roux is for richer sauces, maybe like a mushroom sauce. And a dark roux would take like 15 minutes (or more) of cooking to get that awesome rich brown color. (you can burn when cooked this long, so be careful to stir often) When it is a dark roux, it'll start to smell like a popcorn smell. It adds such awesome flavor to a sauce, gravy or soup, etc. You would use it for gravies, or maybe a beef and barley soup. Once you make a nice dark roux and use it in the right sauce, you will realize how important a little thing as that makes a sauce go from good to great! Have fun trying to make a dark roux the next time you make a nice beef gravy!