How to Make a White Roux for Cream Sauces
Light cream sauces are a Louisiana favorite. Crab and crawfish cream sauces are served as accompaniments to a variety of seafood, including blackened catfish, redfish and stuffed flounder. White roux is the base of these cream sauces. This type of roux is made with flour and butter, while the dark roux used in gumbo and other dishes is made with flour and oil.
Things You'll Need
- Large skillet
- 1 stick butter
- ½ cup flour
- ½ cup milk or heavy whipping cream
- Whisk
Instructions
-
Melt the butter in the skillet over high heat.
-
Continue heating the melted butter until slightly brown, being careful to avoid burning the butter.
-
Reduce the heat to medium. Slowly begin to stir in the flour, making sure to whisk the mixture constantly as you do so. The texture of the roux should turn slightly doughy.
-
Pour in the milk or cream as you continue to stir. The roux should turn into a creamy sauce-like mixture as you stir in the milk. The roux is complete once this consistency is achieved.
-
Add immediately to your cream sauce or store for later use.
Sauces
- Homemade Turkey Gravy (5 Steps)
- What the best preservative to use for liquid sauce?
- What material is a saucepan made of?
- What happens wean you mix tomato sauce and baking soda?
- What is the chemical reaction of a smoothie?
- How many carbs in oyster sauce?
- What is favorite brand of steak sauce?
- the difference between sriracha and tobasco sauce?
- What do the lyrics to biscuits by kacey musgraves mean?
- What is cranbarry sauce made of?
Sauces
- Appetizers
- Cheeses
- Chili Recipes
- Condiments
- Dips
- Fondue Recipes
- Grains & Potatoes Recipes
- Jello Recipes
- Salad Recipes
- Salsa Recipes
- Sauces
- Snacks
- Soup Recipes
- Spreads
- Stocks
- Vegetable Recipes
