A roux is a mixture of flour and fat that is used as a thickener in sauces, soups, and gravies. There are three types of roux: white, blond, and brown. To make a dry roux, start by heating the fat in a skillet over medium heat. Once the fat is hot, add the flour and whisk until the flour is fully absorbed. Cook the roux for about 5 minutes, or until it starts to turn a light brown color
How To Make Dry Roux
A roux is a mixture of flour and fat that is cooked over low heat until the flour has turned a light to dark brown color, depending on the recipe. Roux is used as a thickener in sauces, soups, and gravies. To make a dry roux, start by heating a skillet over medium heat. Add the flour and cook, stirring constantly, until the flour turns a light brown color. Remove from heat and use as needed.
-A stovetop -A pan -Butter or margarine -Flour
- In a saucepan, melt butter over low heat
- Cook over low heat, stirring constantly, for about 10 minutes or until the roux is
- Stir in flour and continue to stir until the mixture is smooth
– Roux is a mixture of flour and fat that is cooked over low heat until it becomes a thick paste. Roux is used as a thickener in sauces and soups. – There are two types of roux: white roux and brown roux. White roux is made with butter or oil and flour. Brown roux is made with butter and flour, and also contains a darkening agent such as bacon grease, beef drippings, or vegetable oil.
Frequently Asked Questions
Is Dry Roux Good?
Yes, dry roux is good. It is a thickening agent that is made from flour and fat.
How Do You Make A Dry Roux On The Stove?
To make a dry roux on the stove, you first need to heat some oil in a pan. Once the oil is hot, add the flour and stir until it is all mixed in with the oil. Cook the roux over low heat until it is a deep brown color, stirring frequently.
How Long Does Dry Roux Last?
Dry roux will last for about 6-8 months in an airtight container.
A dry roux is a mixture of flour and fat that is cooked until it is a light brown color. It is used to thicken sauces and soups.