How do you make your roux?

[Andy M.]

...Preventing lumps is all about whisking like a madman and slowly trickling the liquid in until you have a consistency that of gravy...

I've never had to "wisk like a mad man".

When you have made a roux, the flour granules are coated with fat. This prevents them from sticking together to form lumps.

I add liquid to a roux wisking steadily to mix in the liquid until the consistency is uniform throughout. Lumps are not a problem.

 

[Seven S]

anyone here ever do the opposite and add the roux to the scalded milk while whisking? i was taught this way in culinary school and have to admit that it works quite well, but in the real world i still add the liquid to the roux

 

[Nicholas Mosher]

When I use the second method we were talking about (fat>veggies>flour) I sometimes have a roux that is a bit dry from the veggies grabbing hold of the flour, and the flour moistening with some of the water in the veggies. I might add a bit more fat, but as I said, I only use this method for light Rouxs. I often find that this type of roux is easier to get lumps with, because as you said, a separately cooked Roux has it's flour particles suspended in fat (and this method isn't as thorough). So I usually whisk at a pretty good pace when I add liquid to the fat>veggie>flour method. I use this method for my veloute, bechamel, and pan gravy sauces.

Making the roux separate is probably convenient and much more speedy in a commerical kitchen, but it just seems un-natural and artificial in the home (for me at least... I'm just odd like that).

 

[Andy M.]

With veggies in the mix, you're right. if you don't cook off most of the moisture from the veggies before adding the flour, you are going to be fighting lumps.

 

[mjohnson]

Mjohnson

It is much easier to make your Roux first on medium heat, then add your liquids your liquids should be warm, if you add a cold liquid to your roux it will lump up, or you can temper the sauce , by addding a small amount of roux to your not heated liquid and stir the mixture together, then pour back in the roux wisking constantly stirrring with a wisk. You should have a lump free sauce. Good luck

 

[lsutiger]

http://www.jfolse.com/fr_rouxs.htm

In addition to my mom, this is what I go look at when I need some info about rouxs.

 

[jbob24]

The second method you have listed is called "singer", pronounced 'son-zhay'. It works just as well as long as you dont plan on making a brown roux.

 

[mjohnson]

Roux

Thanks for the information about the roux, jbob24