When stored in the fridge or freezer in an air-tight container, roux should last up to 6 months or so.Still the best Baked Mac and Cheese I’ve ever had, with a stunning white creamy cheese sauce and a buttery breadcrumb topping.
When adding a liquid to a roux, it should be added slowly and constantly whisked.Ī roux with vegetable oil can be stored for several weeks without refrigeration however, a roux with a butter base should always be refrigerated or frozen. That mixing should be continued as flour is very gradually added to prevent clumping.īe vigilant as you watch the colors turn for the type of roux you would like to achieve. Some tips and tricks for making and keeping a delicious roux include making it with patience. Once you’ve gotten down how to make roux, experiment with good ways to pair roux and explore new dishes and sauces such as a Creole Shrimp Étouffée, Béchamel, and Espagnole. Mastering this quick technique for developing a thickening agent will step your food game up a notch, putting your dishes on par with your favorite restaurants’. Consider applying a roux recipe to your next cheese dish such as a hardy cheese sauce or a filling mac and cheese. This basic recipe is excellent for gumbo, stew, beef gravy, Southern tomato gravy, or even a potato soup or chowder.
The table below outlines generally how much roux to use per cup of liquid based on how thick you would like the soup or sauce to be. If you are using the roux at a later time and it is cold or room temperature, simply whisk it into the simmering sauce until it thickens.
If you just made the roux and it is hot in the saucepan, slowly whisk in the liquid that you will be using for the sauce and simmer until thickened (make sure you check out how much roux to use below first). You can now use the roux to thicken soups, sauces and stews.
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