![]() ![]() ![]() ![]() The roux for sauce espagnole is browned to a light tan (known in French as roux), and roux for Cajun and Creole dishes are cooked to a dark chocolatey brown paste that can easily end up charred in the hands of an inexperienced cook. First, you start by making a roux, which is equal parts of fat (butter) and flour. Béchamel sauces for lasagne or macaroni and cheese use a blonde-coloured “white roux”, cooked just long enough to eliminate the taste of raw flour. White sauce is relatively easy to make and takes about 8 minutes. From there, the length of cooking time determines the darkness of the roux and thus the flavour of the final product. Bchamel sauce, also known as a white sauce, is probably the easiest of all five Mother Sauces to make and is the base of the ever-popular cheese sauce. Heat up the fat over low heat, then stir in the flour until a paste forms. Traditional ratios call for equal parts fat and flour. The French colonists who resettled in America a century later took their roux to the extreme through browning, to achieve the deep nutty richness that has become characteristic of Cajun cooking.įrench cooking traditionally utilises butter, but in Cajun cooking, where the roux is cooked for much longer, oil, lard or bacon grease are favoured because they don’t burn as easily. Melt the butter in a medium saucepan over a gentle heat, then use a wooden spoon to beat in the plain flour and the mustard to make a paste (called a roux). Cook, stirring frequently, for 2 minutes, until the mixture is bubbly and foamy. Learn how to make a white and brown roux sauce by watching this video cooking tutorial. Add the flour, salt and pepper and stir until combined. In a small saucepan, melt the butter (or oil) over medium heat. When all the flour is incorporated, continue stirring and cooking for a few minutes to activate the starch granules. ![]() Once the butter is melted, begin whisking in the flour. The invention of the technique in the 17th century at the court of the Sun King was a true revolution in French - and thereby European - cuisine, with four out of the five Mother Sauces of classical French cooking based on a roux. All roux starts with a white rouxcooking the roux just long enough to eliminate the taste of raw flour. Dice the butter into small cubes and melt it in a saucepan over low heat. A roux is a smooth paste, made from flour fried in fat, that is added to sauces, soups or gravy to make them thick, smooth and rich. ![]()
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