Advice on making a roux?!
Answers: I'm trying to achieve a "blonde" roux, but the final result is sometimes too light, or most often brick red. I can't get it just right, any advice out there?
Equal amounts of oil and flour.. a roux needs to be tended to..stir constantly working the mixture around the pan. It takes patience and diligence. Watch your heat.. for a lighter roux I would think you would need a medium to low heat. But remember to work with it. Some folks use butter and flour but I prefer an oil as butter can burn quickly. Am including a site that you might want to read: http://www.beloblog.com/WWLTV_Blogs/fran... Frank Davis is a New Orleans chef who has his own cooking shows on local channel.
it depends on what you are adding with your flour and butter, if i make a roux(melt a few tbsp of butter and add a few tbsp flour cook for one minute and then i add in a stock, chicken or beef or pan drippings, ) it depends on the colour of the juices that you are adding to what the colour will be
I think you need to avoid too much heat and continue to get the golden colour you need. I'd lift the pan away from the heat as you get close.
I think you are using too high heat & burning the butter.
low heat.....add butter let melt add flour ,,,,cook stirring constantly ...just as it begins to brown add milk...
Equal amounts of butter and white flour stirred together until almost a lump. (don't use excessive heat)
Gradually add warm milk until you get the consistency you want. and simmer for a few minutes.
Use equal amounts of butter,oil or lard with flour.
Stir and brown until golden in color over low heat.If you burn it you must toss it out,so take your time.
Add broth or milk as desired.