Roux for mac and cheese sauce
duck fat or lard are all good choices for a dark roux if you plan to make a gumbo or heavy smoky tasting recipe. A creole roux is often used in Gumbo recipes.Īny kind of fat will work. This type of roux is used in Cajun cooking and is used more for flavoring than for thickening.
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blonde roux (medium cooking time) – used for a velouté.white roux (short cooking time) – used for bechamel sauces and other light sauces where color is not wanted.The longer you cook the flour and butter together, the darker the roux will be. A roux can be white, blonde, brown or Creole (dark brown). The answer to this question depends on the sauce you plan to make. You can use normal flour or the whole wheat variety (as I did in this lightened up seafood chowder recipe) with great success. When you cook the flour and butter together, it also helps to prevent lumps from forming when you add some liquid to the pan to make a sauce. This gets rid of the raw taste of the flour and also gives the roux its desired color depending on the cooking time. They are cooked for a various periods of time from short to quite long. In French cuisine, the technique of cooking a roux is done by using equal amounts of flour and butter. The word is pronounced “roo” and the technique is much easier to do than you might think. A well cooked roux gives a gravy or sauce a silky smooth flavor with a bit of a toasty flavor that comes from cooking the flour. What to know about a rouxĪ roux is a French technique which dates back more than 300 years. Thicken the teriyaki on your latest stir fry. Make rich gravy in a big bowl of gumbo for Mardi Gras or a decadent beef stew. Thicken the sauce for a silky and creamy sauce for shrimp Alfredo. It will thicken the sauce beautifully with no raw flour taste and also give the sauce a lovely color.
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The answer? Make a roux before you make the sauce.
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However, no one loves the taste of raw flour mixed with water to thick that sauce. The traditional recipe is 1:1, but it depends on how thick you like your finished sauce to be. It also gives suggestions for making a blonde, brown and Creole roux, as well.Ī basic roux starts with butter and fat of some sort.
#ROUX FOR MAC AND CHEESE SAUCE HOW TO#
This recipe for roux shows how to do a white roux, step by step.