how do i make a roue?

Question

it's for a brocolli casserole and so i just need to know is it equal parts flour and butter, then add the milk, cheese, etc?

thx!

Answer 1

The word is spelt ROUX spoken roo!!!

It is not a Bechamel sauce, it is a thickening agent...a natural one at that.

You can have Blond or Brown Roux... Brown for dishes such as dark sauces, heavy casseroles. Blond for dishes such as Bechamel Sauce and Veloutes (Fish or Chicken)

It is equal parts Flour and Butter... Brown Roux cook longer.

Answer 2

OK all of these answers got the process wrong and thereby will significantly increase the probability of you getting it all wrong.
What you are trying to do is make a bechamel sauce which is the base of your cheese sauce.You will need one special piece of equipment : a thin wire whisk- aka "The lump killer "
You will need equal parts butter and flour [in a pinch you can use a non- flavored oil , canola or vegetable ]
Making the roux:
Over medium heat in a non -stick sauce pan heat up the fat component
add the flour in a slow stream while stirring constantly . You want a paste the consistancy of sour cream
Stir with a stiff whisk until it reaches an ash blonde or slightly lighter color.
Make sure that you get into the corners of your pan .
Once you have acheived the desired color and consistancy transfer your new roux to another container because leaving it the hot pan will allow the cooking process to continue and therby run the risk of burning it.
In a non stick pan heat up the milk until it reaches a slow simmer
Using the tip of the thin wire whisk pick up some roux and vigorously whisk it into the milk
Raise the heat a wee bit and continue the process until the desired degree of consistancy has been achieved and you have no lumps
Taste the product for a raw starch flavor , Continue cooking over low heat until the starch flavor is gone
[All starch thickened sauces/ soups need to reach a boil before they will thicken proerly]
Whisk in your cheese until smooth adjust seasonings enjoy.
The advantage of adding the roux to the liquid is that you have total control over the process
doing it the other way invites disaster.

Answer 3

Hi the roux is just the flour and butter part. Make sure it is milk you are adding to make a sauce and not some of the liquid from the carrerole ( water or stock) to make the casserole thick. If it is just to make the casserole thick then just and some of the stock or water like you would the milk then slowly stir into the casserole. Good luck and hope it turns out alright.

Answer 4

A quick roue that is simple and depending how much you are needing. cup of flour and a cup of canola oil. Mix in a bowl. you can add more flour or more oil as desired. I like my roue soft(like a thick gravy) . Then once you liquid is boiling you slowly add a little of the roue at a time. turn down the burner a bit. the roue will make the liquid rise up. remember to whisk the liquid when you are adding the roue. once you have the right thickness to your sauce let simmer to cook off the flour.

Answer 5

Melt butter in a pan - stir in the flour be sure the flour is well soaked in the butter

I use equal parts too

Turn fire on medium high add the liquid stir constantly

Answer 6

melt butter remove from heat add flour and mix this is the roue then you add milk slowly over moderate heat then you have a basic white sauce and you can add cheese bread etc

Answer 7

just add flour until the mix is jelly like keep the heat up and add milk slowly bit by bit stirring all the time until the right consistancy and amount is got for a roux

Answer 8

Thats right equal parts of butter and flour

Answer 9

melt your butter in a pan or skillet, add flour and cook for a minute or two, then slowly add your milk, stir constantly, when it is thicken add the cheese.
yes, equal parts flour and butter

Answer 10

Equal amounts of flour and oil and heat it on the stove (in a pot of course) until it's the desired color of brown.