Making a roux for cheese sauce5/20/2023 Good choices for oil are canola, vegetable, or avocado oil. This is because regular butter is likely to burn. It is great for making Cajun and Creole dishes like shrimp etouffee.īecause of the long cook time of 7 to 8 minutes, it is best to use a high smoke point oil, clarified butter, or ghee instead of traditional butter. This deep dark brown thickener is almost black in color. It is perfect for making gravy, and it should reach this level after 5 to 6 minutes of cook time. Īt this stage, it will be very thick and have a color similar to peanut butter. It requires cooking for 3 minutes and is used to make lighter sauces like velouté or the gravy for Salisbury steak. It it used to make sauces like sausage gravy or a bechamel sauce, and it’s the perfect thickener for homemade mac and cheese.Ī blond color roux has a puffy looking appearance as well. White roux should be slightly puffed after just 1 to 2 minutes of cooking.
0 Comments
Leave a Reply. |