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making a white, or blond roux?
Posted: 03 September 2013 09:11 AM   [ Ignore ]
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Hi Chef Susan,
I am practicing making a white roux, and I am using equal parts butter and flour as your video recommends. I am using a all-purpose flour. I find my roux has a chalky texture; am I not cooking it long enough, or should I use a different kind of flour?
Thanks,
Russ

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Posted: 04 September 2013 01:41 AM   [ Ignore ]   [ # 1 ]
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A roux made with butter and all-purpose flour should be fine.  Make sure you melt the butter until it bubbles and froths before adding the flour, and then be sure to whisk the flour well once you add it, and then cook it for a couple of minutes to get rid of the ‘flour-y’ taste.  The resulting mix should be a smooth paste-type consistency, so I’m not sure if this is what you consider chalky.  Taste your roux and make sure it tastes more like butter than flour; if you taste flour, perhaps lowering the heat and cooking it a little longer will help.  Also, you know your roux is a success when you add your liquid and the combination becomes a silky, thickened sauce, similar to gravy. Thanks for asking!

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