White Roux Recipes
WHITE SAUCE
Every home cook needs a good béchamel sauce in their repertoire - our step-by-step guide shows how to make a roux and get rid of lumps
Provided by Good Food team
Categories Condiment, Dinner
Time 17m
Yield Makes about 500ml
Number Of Ingredients 6
Steps:
- Gently bring 500ml whole milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.
- Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms - this is called a roux. Continue cooking for 2 mins.
- Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
Nutrition Facts : Calories 175 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Protein 4 grams protein, Sodium 0.3 milligram of sodium
WHITE ROUX
Provided by Alton Brown
Yield Enough roux to thicken 1 pint
Number Of Ingredients 2
Steps:
- Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
- Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
- Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.
KITTENCAL'S WHITE SAUCE/ROUX
This is a basic white sauce or roux and can be used in so many different recipes, the thickness of the sauce depends on the proportion of flour and butter --- for a *thin* sauce decrease butter and flour to 2 tablespoons, for a *thick* sauce increase butter and flour to 5 tablespoons the amounts may be reduced to half for 1 cup.
Provided by Kittencalrecipezazz
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- For stovetop; melt butter in a heavy-bottomed saucepan over medium heat.
- Add in flour stirring/whisking constantly for 1 minute.
- Slowly add in cream or milk stirring/whisking constantly until bubbly and thickened.
- Season with salt and pepper.
- For microwave; place butter into a 6 to 8-cup liquid Pyrex measuring cup.
- Microwave on HIGH for 45 seconds or until thickened.
- Add in flour stirring until smooth.
- Gradually add in cream or milk; stir/whisk well.
- Return to microwave and cook on HIGH for about 4 minutes or until thickened and bubbly (stirring after 2 minutes and then at 1 minute intervals).
- Stir in salt and pepper.
- Remove from heat use immediately, or to cool the sauce for later use, cover the sauce directly with wax paper to prevent a skin from forming.
- VARIATIONS;.
- Veloute sauce; substitute 2 cups chicken or beef broth for the cream.
- For cheese sauce; stir in 2 cups old cheddar cheese and 1/4 teaspoon dry mustard with the salt and pepper.
BASIC WHITE SAUCE/BECHAMEL SAUCE
This white sauce can be used in so many different ways. Add Cheese,Curry Powder,Dill,or Horseradish Add canned Tuna,Ham,Hamburger,Sausage. Lots of things can be done with this sauce.
Provided by Braunda
Categories Sauces
Time 20m
Yield 1 Cup
Number Of Ingredients 15
Steps:
- Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
- In another pan, warm the milk. Infuse with flavours, if desired.
- Strain milk into the roux, combine and bring to boil.
- Reduce heat and simmer for about 10-15 minutes.
- Adjust taste by adding salt and pepper. Strain.
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