White Roux Recipes

Steps:

• To make the water roux, bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar. Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and transform the flour into smooth paste. Cover the bowl with plastic wrap, and refrigerate overnight.
• The next day, bring the water roux to room temperature. In the work bowl of an electric stand mixer, stir the yeast with 3/4 cup of warm water, and let it stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg. Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes. Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.
• Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour. Punch down the dough.
• Grease 2 8x4 inch loaf pans.
• Working on a floured surface, cut the dough in half, and form each half into a loaf shape. Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.
• Preheat an oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove the bread from the pans, and brush loaves with melted butter while still warm.

Steps:

• Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
• Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
• Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

Steps:

• For stovetop; melt butter in a heavy-bottomed saucepan over medium heat.
• Add in flour stirring/whisking constantly for 1 minute.
• Slowly add in cream or milk stirring/whisking constantly until bubbly and thickened.
• Season with salt and pepper.
• For microwave; place butter into a 6 to 8-cup liquid Pyrex measuring cup.
• Microwave on HIGH for 45 seconds or until thickened.
• Add in flour stirring until smooth.
• Gradually add in cream or milk; stir/whisk well.
• Return to microwave and cook on HIGH for about 4 minutes or until thickened and bubbly (stirring after 2 minutes and then at 1 minute intervals).
• Stir in salt and pepper.
• Remove from heat use immediately, or to cool the sauce for later use, cover the sauce directly with wax paper to prevent a skin from forming.
• VARIATIONS;.
• Veloute sauce; substitute 2 cups chicken or beef broth for the cream.
• For cheese sauce; stir in 2 cups old cheddar cheese and 1/4 teaspoon dry mustard with the salt and pepper.

Steps:

• Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
• In another pan, warm the milk. Infuse with flavours, if desired.
• Strain milk into the roux, combine and bring to boil.
• Reduce heat and simmer for about 10-15 minutes.
• Adjust taste by adding salt and pepper. Strain.