when youre making sauce.....do you prefer to?

Question

adding flour to the liquid or making roux 1st?

and why?

Answer 1

I always make a roux for two reasons,i believe the flouriness has been cooked out by the simple & easy task of cooking flour in a little fat,secondly & most importantly,for me,is that with a lot of hard work & several pit falls later i have perfected the art,so to say & am proud of the smoothness of my sauce,wouldn't like to change now.

Answer 2

It depends on the sauce.

If I'm starting the sauce from scratch I'll make a roux to begin.

If I've already made a sauce and I want to thicken it I'll use a slurry [flour or cornstarch and water or other liquid]. Usually I use this method for thickening the sauce in stir-frys or gravy.

Or I'll use a beurre marie, a mixture of softened butter and flour [and sometimes herbs]. I use this method for sauces that are richer and heartier, like a meat sauce for lasagna or hunter's stew.

Answer 3

It would depend on what you're making. When using a roux you let the flour taste cook out and is less likely to lump. If you use a slurry(add water and flour together ) it can lump easily. Make sure you mix it first. Don't add the flour directly to your cooking liquid or it will be a disaster!

Answer 4

Depends on the dish.

If I'm making something with a creamy cheese sauce, then I do a roux to build a basic bechemel.

If I'm making a fast pan-seared chicken and mushrooms, I deglaze the pan and either mount the pan liquor with butter or I do a quick butter/flour paste.

Cheers

Answer 5

I always make a roux first....it never fails that if I try any other way I have the lumpiest sauce ever attempted!! Every time LOL

Answer 6

I take a little of the liquid to a small bowl mix it with some flour and pour that back into the sauce.
I do it this way just because that's how my mother taught me.