RECIPE FOR ROUX THAT HOUSEWIVES GUARD JEALOUSLY

Many dishes are still unimaginable without it, as it helps make them thicker and better binds the ingredients together. However, nowadays roux is used less frequently, or in minimal amounts.

Roux is made from equal amounts of soft or semi-soft flour and fat. For white soups or sauces that require a light roux, butter, margarine, or vegetable fat is used, while for simpler dishes with a browned roux, oil or lard can be used. The roux is usually added as the final ingredient in the dish; after it, only lighter seasonings may be added if necessary.

HOW TO PREPARE ROUX:

Heat a certain amount of fat in a pan on the stove and add a measured amount of flour. When the flour starts to fry, the roux will begin to foam. If you want a white roux, don't keep the flour on the heat for too long. For more ordinary dishes, fry the flour until it browns, then carefully thin the roux with prepared cold liquid; to avoid lumps, add the liquid slowly while stirring constantly, until you get a smooth paste that is further thinned to the desired consistency.

You can also use hot liquid, but in that case, you must stir even faster.

Roux should be cooked for at least 20 minutes, and for cream soups and sauces, up to half an hour, to avoid the raw flour smell.

THE AMOUNT OF ROUX DEPENDS ON THE TYPE OF DISH:

– For white cream soups, use 50 grams of fat and 50 grams of flour per 1 liter of liquid.

– For vegetable or meat soups, use 40 grams of fat and 40 grams of flour.

– For thinner vegetable or fish soups, use 30 grams of fat and 30 grams of flour.

– For light sauces, use 40 grams of fat and 40 grams of flour per 5 dl of liquid. – For ordinary sauces, use 30 grams of fat and 30 grams of flour.

– For bean and other hearty vegetable soups, use 40 grams of fat and 40 grams of flour, adding a little ground paprika, either hot or mild (to taste), for a nice color.