Roux
With this recipe it means that cream soups, gravy, cream sauce, cheese sauce and soufflés are all back on your menu again! If you’ve ever had lumpy sauces, its because you didn’t create a roux first. A roux mixes the fat with the flour before adding the liquid – this prevents lumps from forming.
Roux (Cream Sauce/Gravy Base)
With this recipe it means that cream soups, gravy (stews or with roasts), cream sauce, cheese sauce and soufflés are all back on your menu again!
Ingredients
- 2 Tbsp white rice flour
- 2 Tbsp butter or margarine or meat/pan drippings
- 2 cups liquid milk, cream, or broth
- Salt pepper and other seasonings to taste
Instructions
- Melt butter (or meat drippings) over medium heat.
- Add flour, stirring continuously, until all fat is absorbed.
- While whisking constantly, add about 1/2 cup of the liquid.Lower heat to a simmer and continue to add remaining liquid. Mixture will thicken and smooth out.
- Add any flavorings/spices at this point (ie. 1 cup grated cheese for cheese sauce)
Notes
When making a roux - white and brown rice flours are not created equal. White rice flour is the best to use, to get similar results as when using regular flour.
Tried this recipe?Let us know how it was!
