what are some dishes that use a roux sauce?

Question

other than lasagne.

thanks.

Answer 1

roux thickens cheese sauce for mac & cheese or alfredo -- or gravies.....chicken pot pie is thickened w/ flour & butter added to liquid
any soup, stew, cassarole etc that needs thickening uses a roux. it may not be always be called roux -- equal parts of flour w/ butter combined & heated then blended into liquid -- as roux is the cajun term -- but it's all the same....

take the roux & add milk it becomes the base for white sauce then add cheese & its cheese sauce. don't add cheese but add egg & milk then it's custard!!!

think gumbo & ettouffe...jambalaya is not thickened....it's rice w/ other ingrediants mixed in...

ps...lasagne does not use a thickener as it's tomato sauce w/ no flour

Answer 2

Roux Sauce Dishes

Answer 3

Officially, any sauce in any dish can be prepared with a roux.

Traditionally, sauces or soup/stew bases for certain dishes are made with an "early roux"; that is, the roux is cooked to the desired color, and then the rest of the dish is built on the roux. The roux is actually within the dish from the beginning. A classic example is gumbo, where the dish is built by layers, with roux being the first layer.

However, a flour-and-fat roux---made with approximately equal parts of flour and any kind of fat, traditionally butter---can be added at any stage, to any dish, to thicken the liquid component of the dish. Since the flour has already been cooked (except in a blonde roux), the liquid only has to re-heat for the thickening to happen.

Note: blonde roux, the palest in color, means that the flour and fat have been combined and only slightly cooked. Following that are several stages of brown roux; the darker the roux becomes, the more thoroughly the flour has been cooked. Finally there's brick roux, which is a very dark brown. The flour has been cooked almost to the point of burning.

The darker the roux, the less thickening power it will have; in other words, a given quantity of blonde roux will thicken considerably. The same quantity of a darker roux will have less of a thickening effect.

Answer 4

Macaroni and cheese
Vegetables Au Gratin
RED SNAPPER FLAKES IN MUSTARD SAUCE

The possibilities are endless, since a roux is the base of a sauce.

Here is some additional information:
The vast number of different sauces use in the kitchen come from a few basic methods. When you have mastered these, the variations follow quite simply and logically. For this reason these basic sauces are often called sauces meres (mother sauces).

A roux-based sauce is one made by blending flour into melted fat and then adding a liquid. There are three main types of roux-based sauces: white, veloute and brown. The first of these is discussed in this course.

Starch may also be used to thicken sauces which don't contain any fat. Arrowroot or corn-flour are blended to a paste with a little of the liquid to be used and then cooked in the same way as a roux-based sauce. This is not strictly a white sauce because when the liquid is fruit juice it clarifies with cooking to make a clear sauce.

Both white and corn-flour based sauces can be used for sweet and savoury dishes. However, a white roux-based sauce is more commonly used for savoury sauces.

Corn-flour and more especially arrowroot are very suitable for thick: ening fruit sauces because they clarify when cooked, leaving a clear fruity colour. However, corn-flour can be used for savoury dishes when a more "gluey" consistency is required: an example is the Chinese sweet-and-sour sauce.

Answer 5

Lasagna isn't a roux sauce in any way, shape or form. Lasagna uses a mixture of cheeses (not thickened with a roux), and Italian sauce, which also doesn't use a roux.

A roux isn't a sauce, but a mixture of flour and butter that's used to make some sauces. Usually milk is added. So macaroni & cheese would be made with a roux. Any cream sauce, as for creamed onions, is made with a roux. Any other dish with a thickened cheese sauce or thickened white sauce is generally started with the roux.

(generally when we make the mixture for meat gravies, we mix flour and water or milk, which is then added to the meat drippings, which has the fat content needed. It's like a roux, with same ingredients added in a different order to provide the thickening of the gravies.)

Answer 6

A roux is a mixture of wheat flour and fat that a sauce is based from. White sauce (Bechamel) is a base for many gravies, cheese sauces, and added to a multitude of dishes. Bechamel is one of the classic french "mother sauces" along with velouté sauce, and espagnole sauce.

Also built on a roux: gumbo, soup, stew, etc.

Answer 7

Roux is what it is because of the equal parts of fat and flour (1 Tbsp each fat and flour to one cup of liquid). The fat separates the particles of flour so the chances of having a lumpy sauce is greatly reduced. Plus, if properly made, a good roux can add a rich, nutty flavor to a sauce. If you use a low fat butter, it will contain too much moisture to create a perfect roux. You can do it, but why bother over one or 2 tablespoons of fat in a recipe? You can use the margarine with part canola oil, but you won't be reducing the amount of fat--you will just be using different fat. Since you are making a cheese sauce, make the roux with butter and flour in equal amounts, and use skim milk instead of whole milk. In my experience, low fat cheese has a different consistency when melted, so I would use half low fat and half regular cheese. That should reduce you overall fat content by half. A classic roux is made with unsalted butter. It can also be made with lard, shortening, or oil. I prefer butter for white sauces for the flavor it imparts, but when making enchilada sauce or red chile, I use oil.

Answer 8

Roux is the base of a lot of creole dishes such as gumbo and ettouffe

My sister makes a light roux when making macaroni and cheese. My mother uses it to make gravy for meat.

Answer 9

This Site Might Help You.

RE:
what are some dishes that use a roux sauce?
other than lasagne.

thanks.

Answer 10

Jumbo pot of Gumbo, with lots of shrimp, crab, and crawfish tails. Thats just what I'm going to make next week, while staying in Crystal Beach, Texas.