Where can I buy some roux?

Question

I want to make a red wine sauce, and I definetely will need roux powder.

I Think some people don't know how to read, I KNOW HOW TO MAKE IT!!! Im asking where can I BUY IT!!

Answer 1

you can make it from scratch google it..

Answer 2

Most of the answers here are right but not indepth with details of making the roux.

There are different roux that are bases to the 3 of the 5 mother sauces. We have Sauce béchamel (a light or white roux), Sauce velouté (a light brown roux), Sauce Espagnole (a deep brown roux).

All rouxs are equal parts of flour to a type of fat. Fats used can be butter, oil, bacon fat, lard ect.

to make a white or lite roux simply add equal parts flour to butter in a sauce pan and add med heat and stir the whole time its on the heat. Cook for only a minute or two to get the uncooked taste out of the flour.

If you wish to make a light brown roux which has a nuttier flavor and color jsut keep it on the heat longer and the same goes for the dark brown roux. The only differance between them all is how long you apply heat to the roux the longer it gets heat the darker and browner it gets.

Some tips on roux:

For best results, reserve some roux and some liquid when making your sauce so you can adjust the thickness later.

1 tbsp. of roux will thicken 1 c. to 1½ c. of liquid.

Roux-thickened sauces will thicken as they cool.

Be very careful when cooking roux - the oil gets very hot and will easily burn if splattered.




On that notesince your doig a wine sauce I wouldnt recommend a roux at all. Wine is far to delicate and you will get a cloudy sauce from the roux. It woudl be better to use a slurry to thicken up your sauce. This will keep your wine sauce fairly clear and thinken it up no problem. Just add either 1 tbsp of cornstarch or arrowroot to 2 tbsp of water and shake vigorously in a cup with a lid till its all smooth. When your sauce is the perfect flavor pour 1 tbls of the slurry into the sauce while stirrring. It will thicken up before your eyes as long as its simmering already.

Teh other way to thicken a wine reduction is to add butter to the suace jsut before serving. As the sauce cools it will thicken right up to coat the back of your spoon.

Other notes, when doing a wine reduction simmer the wine down till its atleast 1/3-1/2 the volume you started with. Dont reduce it too far or you'll have yourself a very tart sauce. Your indager of achieving this if you've already reduced it 2/3 of its original volume.

Best of luck.

Answer 3

If you live here in the south its available at most markets otherwise you could probably find it online. It also comes in a liquid form that is thick like gravy, directions for mixing are on the label.
A well kept secret is that a lot of cajun cooks cheat and use store bought roux to save time and it actually is pretty good.

Answer 4

You can make your roux out of flour and butter.

Roux can come in hot or cold.

Cold roux is what we call buerre manie - meaning kneaded butter. Equal amount of butter and flour( 30g butter+30g flour) It is used for making sauces for fish thick or when you don't want delicate flavors of you sauce damaged or altered. You can use this for your red wine sauce.


For sauces with a more heavy flavor, you can use hot roux.

three types of hot roux:

White Roux- Equal amount of flour and butter
cook butter and flour together to sanding texture without colouring.

blonde roux - Equal amount of flour and butter. cook butter and flour together until blonde and sandy texture

Brown roux- flour amount is slightly higher than the butter (25g butter +30g flour) the flour is higher due to the fact that the flour will loose its thickenning properties when you cook it for a long time. when making this, careful not to burn as it will make your sauce bitter.

the type of roux you use will depend on the kind of sauce you are making and its colour.

Answer 5

I've never heard of roux powder being sold, but I suspect it's just flour roasted at about 300F, stirred frequently to ensure even browning, until it's the desired shade.

If you wish to do this, just bake it until it's as dark as you like. Dark roux is nice for a complex dish - for a sauce, just a little bit would work.

But mixing it with red wine sounds a bit unusual - it's possible you just need to mix raw flour with some melted butter and add the wine to thicken it a bit. Check out a canister of Wondra instant flour, for example, for a recipe.

Answer 6

I make roux from scratch but it takes about an hour of constant stirring to make it good and dark. I have used (when time is limited) the dark roux that comes in jar. It is pretty good. Here is a link for different types of roux you can purchase online:
http://www.cajungrocer.com/prepared-mixes-roux-c-1_39_49.htmlhttp://www.cajungrocer.com/prepared-mixes-roux-c-1_39_49.html?source=google

Answer 7

you make your own roux by makeing 1/2 c oil 1/2 c flour
same equel amount flour & oil if it is 1 c oil then 1c flour
then add your water or broth to make the gravy look under cajen roux gravy ----some cajen brown the flour then oil and then broth or water look under RED GRAVY ---- might help then add your wine

Answer 8

I only know that you make a roux with fat and flour

Answer 9

roux is a mix of flour and butter

Answer 10

awwwwwwwwwwwww chy( means child in cajun) you make you own good ole roux.
get you alittle flour
slat and pepper, pour you up some of that ther oil put you some oil in that pan heat it abit and add u flour stir till you see it mixed real good.

and you can add and cook about anything wiht this.



mmmmmmmmmmmmmmmmm good,

jan
louisiana native !

Answer 11

I have seen it in specialty food sections. I think cajun spices or seafood section.