It can be difficult to make a perfect sauce.flour is an effective and time-tested thickening agent that most kitchens have.Simply mix raw flour with a little cold water and whisk it into your sauce as you cook.An especially luscious and creamy sauce can be created by mixing flour and fat to make a roux.
Step 1: Put the flour and water in a bowl.
For every 1 cup of sauce, use about 18 grams of flour and.25 cups of water.Make sure to mix the water and flour with care.Warm or hot water will cause the flour to clump together, so be sure to use cold water.Add more flour if you want a thicker sauce.If you want a thinner sauce, use less flour.
Step 2: Add flour and water to your sauce.
Slowly pour the mixture from the flour and water into the sauce.As you pour, keep stirring or whisking.To create an even thickness, make sure the slurry is thoroughly mixed into the sauce.
Step 3: The sauce should be cooked over medium heat.
The sauce should be allowed to cook until it becomes smilng.The sauce is becoming thicker.As the sauce continues to cook, keep stirring.After the sauce cools, aim for it to be just shy of how thick you want it.You may need to experiment to get the texture you want.
Step 4: The sauce should be cooked for 1 more minute.
If the sauce has achieved the desired thickness, keep checking it as it cooks.Before taking it off the heat, give it another minute to cook.This will allow you to cook the flour thoroughly so that it doesn't have a strong flour flavor.Allowing the sauce to reach a full boil after adding the slurry can help cook off the flour flavor.Don't let your sauce burn!
Step 5: You should choose a fat that is right for your roux.
The type of fat you choose will affect the flavor and texture of your sauce, so take this into account before you start cooking.Butter is a rich and creamy flavor.This is a good choice for sauces with cream in them.Pork drippings or bacon are examples of animal fat.This option will give gumbos and other Creole dishes a sausage-like flavor.There is vegetable oil in this picture.The most neutral option is this one.It is vegan and less likely to burn than butter-based roux.
Step 6: In a saucepan, mix together equal parts flour and fat.
You can use fat and flour for every cup of sauce, or a little more for a thicker sauce.Stir the flour and fat together with a wooden spoon.If you use butter, melt it in the pan first and then stir the butter in.
Step 7: The mixture should be cooked over medium-low heat.
When you mix your ingredients, cook the roux.To prevent the roux from burning, you need to keep stirring.It is easy to burn butter-based roux, so keep a close eye on your pot.You can cook by stirring in a figure-8 pattern.
Step 8: The roux needs to be cooked until it reaches the desired color.
The darker the roux becomes, the longer you cook it.Darker roux has a more complex flavor than a lighter one.A light roux is good for sauces such as bechamel or white gravy.A light roux should be cooked enough to lose the raw flour taste and smell, but not long enough that it begins to brown.For brown roux, cook for 6-7 minutes.This is a good roux for gravy.Allow your mixture to cook for 8-15 minutes if you want a dark roux.It is a good option for Cajun and Creole sauces.
Step 9: Before you combine the roux with your sauce, allow it to cool.
Remove the roux from the heat and let it sit for a while.Once it is warm to the touch, you can use it cold.If you add the roux to a hotter sauce, it will break apart and form clumps.When your sauce and roux are at the same temperature, it is best to combine them.Add the roux if you haven't started heating your sauce yet.
Step 10: Put the roux in your sauce and let it cook for 20 minutes.
Slowly stir your roux into your sauce once it is cooled.It's important to mix it thoroughly so that the sauce doesn't get too thick.If you want the residual flour flavor to be cooked out, allow the mixture to cook for 20 minutes or longer.Fat or oil can rise to the top of the sauce during the simmering process.You can skim it off with a spoon.