The roux works as a thickening agent that helps to make the tomato sauce luxurious and rich. Step One: Make the Roux. Reduce heat and simmer for about 10-15 minutes. Blend in flour. Dice the butter into small cubes and melt it in a saucepan over low heat. Devillier's favorite use of white roux is milk-and-sausage gravy for biscuits. When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa. Measure out equal amounts of butter and flour. White roux is used to thicken sauces without adding much flavor, like in béchamel, a classic white sauce. As a general rule, you'll use 2 tablespoons butter and 2 tablespoons all-purpose flour for every 1 cup of milk. Let’s start with the basics: A roux is equal parts flour and fat, and is usually the first step of preparing a dish. The sauce itself has many uses. Put the oil in the pan, whisk in the flour, then keep whisking. A béchamel sauce calls for a white roux, so you'll only want to cook it for a few minutes until the raw flour taste is gone but the roux is still a pale yellow. As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly. … If you are a student of the father of classical french cooking, Auguste Escoffier, then in his methods you always start a tomato sauce with a roux. Melt butter in saucepan over low heat until it bubbles up. A blond roux, used in white velouté sauces, needs to be a bit darker, so it's cooked a minute or two longer. Our White Roux sauce is beautifully made by combining equal parts of fat, flour and adding a liquid of your choice, here we used Milk to make sawmill gravy. Then heat the entire mixture until it comes to a simmer. Think of your roux like a needy and mischievous toddler – never take your eyes off it … Turn the burner to medium low, grab a glass of wine or a beer in your favorite koozie, and settle in for a stir-fest. If you're making a recipe that requires a darker roux, read on... (Optional) Step 4: Continue cooking for a darker roux. Strain milk into the roux, combine and bring to boil. To Roux or Not To Roux? In another pan, warm the milk. Perhaps the most famous is a White or Sawmill gravy. This is the roux. Infuse with flavours, if desired. If you're using your roux to thicken a soup or sauce, then you're good to go! According to The New Food Lover’s Companion, white and blond roux are traditionally made with only butter and flour. In classic French cooking, there are three types of roux: white, blond, and brown. The easiest method for making a simple white roux is by combining Butter, Flour and Milk. , blond, and brown use of white roux is by combining butter, flour and.! 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