What do I use the Roux for?
The number one reason to use a roux is to make gravy. Couple cups of Beef Stock, couple tablespoons of the roux, salt and pepper to taste and you have beef gravy. Need chicken gravy use Chicken stock. If I am in a hurry I like to add a couple bouillon cubes to kick up the flavor.
Here is my favorite thing. In a double boiler add a couple cups of whole milk or light cream. Let it heat up. Once the milk has heated, add some of the milk slowly to 1 or two table spoons of the roux until you can pour the rouz mixture back into the rest of the milk. You just made a Mother sauce..
Now the fun. Slowly add grated cheddar cheese to the mix. Let the cheese melt before adding more. Stop adding the cheese when the sauce tastes more of the cheese than the milk. Pour this mixture over 3-4 cups cooked elbow pasta in a baking dish. Cover lightly with bread crumps or crushed corn flakes. Bake in your oven at 350 degs till golden. Viola Homemade Mac ‘n’ Cheese.
You can substitute cooked bulk sausage for the cheese and make sausage gravy..
Guess what all you that gave a need for speed – The sauce and what you make from it freezes well..
Next: Roux – Blond or Brunette.
Reflections | Celtic Wolf December 17, 2009