Friday, October 4, 2013

How to make a Roux (soup, gravy and sauce thickener)

I use this recipe over and over and over as a starter for many homemade soups and sauces. I use it as a base for my creamy broccoli medley, as well as my chicken and shrimp pot pie recipes. Its a great little bit of information to know, and it will help give you the confidence to start experimenting with your own recipes.
Here is how I make a roux. Although the (French) name sounds fancy and intimidating, its not hard at all. Follow these simple steps and you are on your way to knowing one of the best tricks in the kitchen!
Kitchen How To: Making a simple roux (soup, sauce and gray starter)
Recipe source: Emmy in her Element
1.Melt half a stick of butter to your pan on medium-high heat.
2. When the butter is completely melted (avoid browning the butter), add about 1/4 cup flour.
Quickly whisk the flour and butter until smooth. Reduce heat to medium.
3. CONTINUE TO WHISK this mixture as it gets bubbly in the pan. Cooking it for an additional few minutes will help get rid of the "raw flour" flavor.
4. Now add a little bit of milk (1/2-1 cup) and continue to whisk until you get a beautiful creamy sauce.
You can now remove from heat and store in the fridge, or you can slowly add chicken stock, milk or water to continue making your soup.

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