Let me tell you, navigating someone else’s kitchen is like discovering a lost city with no map – and I still can’t shake off the vivid dream where little ol’ me was in charge of the grand Spago kitchen, Wolfgang Puck’s very own culinary kingdom. I blame my Masterchef Season 12 binge last night, where the Top Six were thrown into the lion’s den, vying to meet the high expectations set by this culinary palace. What a glorious mess indeed!
As I scrambled around trying to keep up (again, just in my dream), I realized that, amidst chaos, there’s always an oasis in the familiar. And for me, that’s the age-old, life-saver comfort of a Roux Sauce!
Buckle up, my fellow kitchen adventurers, as I share with you the secrets to my sauce superpower. Follow my lead, and you’ll soon elevate your cooking game with just the right balance of creaminess and sauciness. Spago-worthy? Maybe not, but your taste buds are sure to do a standing ovation! Let’s bask in the deliciousness of our very own Roux-niverse!
Ingredients
- Butter – The rich and creamy flavor that makes a roux so delicious. Use plant-based butter if you’re looking for a vegan alternative.
- All-purpose flour – The basic flour that acts as the thickening agent. Can be substituted with whole wheat or gluten-free flour, but all-purpose is best for this recipe.
Note: Butter makes everything better, even more true in this case! Two simple ingredients for a versatile sauce used in many dishes.
Instructions
- Alrighty, let’s make some roux sauce! First things first, grab a pan and put it on the stove over medium-low heat. Add in your butter and let it melt. Once it’s all melted and bubbly, sprinkle in the flour and start whisking it together. You want to make sure the flour and butter are completely combined.
- It’s gonna start thickening up and bubbling after about 3-5 minutes, and that’s your cue to decide what type of roux you’re gonna make. If you’re going for a white roux, you can take it off the heat now. But if you’re feeling daring and want a blond roux, let it cook for another 10 minutes while stirring occasionally. If you’re going all out and want a brown roux, keep it going for another 30 minutes, stirring frequently so it doesn’t burn.
- Just keep in mind, the key to a good roux is to cook out that floury taste. And don’t forget to keep an eye on the heat, no one likes a burnt roux. If you see it browning too quickly, turn down the heat. And if it starts looking lumpy, switch to a whisk. And remember, the ratio of butter to flour should be 1 as to 1. Happy roux-ing!
Serving Suggestions for Roux Sauce
So you’ve whipped up this amazing Roux Sauce, now what do you do with it? You could drizzle it over roasted vegetables or use it as a base for a creamy soup. The possibilities are endless!
Here are a few serving suggestions to get you started:
- Pour it over grilled chicken or fish for a delicious, creamy addition to your meal.
- Use it as a base for a classic gumbo or jambalaya.
- Make a cheese sauce for your favorite pasta dish.
- Mix it with some sautéed mushrooms and onions to top a juicy steak.
And don’t forget, the ratio of butter to flour is 1:1 so you can easily adjust the recipe to make more or less sauce depending on your needs. Just make sure you always keep an eye on the heat and the amount of time passing while cooking. If it starts to brown too fast, turn down the heat and switch to a whisk if it seems lumpy.
Enjoy your Roux Sauce!
FAQ’s
What are some alternatives for butter in this recipe?
If you’re looking for a dairy-free alternative, you could try using coconut oil or vegan butter. If you’re looking to cut back on fat, you could also use a lower-fat spread or even just a bit of olive oil.
How long should I cook the roux for if I want it to be a brown roux?
To achieve a brown roux, cook it for up to 30 minutes, stirring frequently. Keep an eye on the heat, if it seems like it’s browning too fast, turn it down a bit.
Can I use a different type of flour for this recipe?
This recipe calls for all-purpose flour, but you could definitely experiment with different types of flour like whole wheat flour or even gluten-free flour. Keep in mind that it might change the consistency of the roux a bit, but it’s always fun to play around in the kitchen.
Is it possible to make a gluten-free roux?
Yes, it’s definitely possible! You could use a gluten-free flour blend, or a flour made from almonds, or any gluten-free flour alternatives.
Can I make this roux in advance and store it in the fridge?
Roux can be made in advance, although it will thicken as it cools. Simply reheat the roux in a saucepan over low heat, whisking until smooth before using it in your recipe.
Roux Sauce
Equipment
- 1 Pan
- 1 Whisk
Ingredients
- 1/2 cup unsalted butter, high-quality
- 1/2 cup all-purpose flour
- 2 cups of cold water or stock
- Salt, to taste
- Black pepper, freshly ground, to taste
- Nutmeg, grated, to taste (optional)
- Thyme, fresh, to taste (optional)
Instructions
- In a medium saucepan, melt the butter over medium-low heat.
- Once melted, add the flour and whisk it into the butter until combined.
- Continue whisking the mixture for 3-5 minutes, until it begins to thicken and bubble.
- For a classic white roux, take the pan off the heat and let it cool.
- For a blond roux, continue cooking and stirring for another 5-10 minutes, until the mixture turns a light golden color.
- For a brown roux, continue cooking and stirring for another 20-30 minutes, until the mixture turns a rich brown color.
- Once the roux has reached the desired color, add 2 cups of cold water or stock to the pan, whisking constantly to avoid lumps.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 5-10 minutes, until it thickens.
- Season the sauce with salt, black pepper, and nutmeg (optional) to taste.
- For an added depth of flavor, add fresh thyme leaves (optional).
- Serve the roux sauce hot, over your favorite dish.
Notes
Always monitor the heat and time while cooking the roux.
If the roux seems to be browning too quickly, turn down the heat.
If the roux seems lumpy, switch to a whisk.
Nutrition
