![]() Follow this advice for a super-smooth sauce. So mix cold roux with hot milk, or in most cases, hot roux with cold milk. One important tip: you must combine hot and cold elements or your béchamel can end up lumpy. This classic white sauce is one of the five "mother sauces" of French cuisine and is wonderful on its own-but it also serves as a base for many other dishes. Try running your finger across the back of the spoon and if the line holds, the sauce is ready. Stir milk (or milk and cream, like in our recipe) into roux, and cook, stirring, until thick enough to coat the back of a spoon, and you have a béchamel sauce. Blond rouxs are used in many stews, sauces, and gravies, while dark brown roux is the base for Cajun gumbo. Our Favorite Macaroni and Cheese recipe uses a so-called "white" roux, which is heated to cook out the raw flour taste until it is just light golden in color. ![]() The longer you cook a roux, the nuttier the flavor will be, but as the flavor intensifies, the thickening power decreases. ![]() The ratio of fat to flour is usually about 1 to 1 (by weight, not volume) and rouxs are used to thicken many soups and sauces. A roux is a basic thickening agent made by stirring flour into warmed fat (like oil, bacon fat, or melted butter) and cooking the two until a paste is formed. ![]()
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