Roux

Tips and techniques for thickening sauces.

There are a couple of key components in any homemade gravy. Whether you like it lumpy and think or smooth and runny, gravy almost always begins with a simple roux.

The ingredients for a veloute sauce are butter, flour and a light stock, which means the bones used have not been roasted. The butter and flour are the thickening roux with the liquid stock the flavoring.

The basic method of making this sauce is to prepare a very dark brown roux and adding the desired stock. This blend is then slowly reduce.

Traditionally the Bechamel is made by whisking scalded milk gradually into a white roux (four and butter). The thickness of the final sauce will depend on the proportion of milk to roux

There are five basic sauces, the are called the "mother sauces". From these five many of the sauces that we used every day are produced.

Many Cajun dishes start with a roux. Here are the simple instructions to make one.

Bechamel is delicious, but not everyone can eat it. Here are many ways to vary the recipe to make this sauce fit your dietary needs - gluten free, reduced fat, dairy free

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This simple how-to will teach you the easiest way to thicken soups, gravies, and sauces without using cornstarch or plain flour.

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Helpful suggestions for making a roux and turning it into a wonderful smooth and flavorful sauce or gravy!

The secret to cream soups, sauces and gravy is knowing your way around a roux. During the early years of my marriage, I thought I made a pretty decent turkey gravy.

The majority of Cajun dishes start with a roux. Once you learn how to do this easy step you're on your way to creating a variety of Cajun delicacies.

Now making a roux is not easy even for experienced cooks because you have to stand there and stir the flour and fat mixture over a fire with your seasonings and you have to be careful you don't brown the roux. No fail roux won't get ruined.

If you come from the south, you know what good gumbo is. I think if people can boil water and follow directions they can cook gumbo. I know it intimidates people but really boil the water, add ingredients, stir occasionally for 2-3 hours and you can do it.

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Shows a real basic way to make gravy for thanksgiving or anytime throughout the year.

This is a recipe, which I found among old recipes that I created myself. This recipe is one that I made probably 15 years ago

This is a recipe for Gumbo that has sea food shell fish and other Cajun flavors as well as a little extra. Serves 12

These are just a couple of cajun recipes I've found to be really tasty. For these and many more go to www.allcajunrecipes.com.

There are six types of basic sauces - mayonnaise, hollandaise, tomato sauce, brown sauce, velouté and béchamel.

Experiment with new cooking techniques; you may discover one you like better.

For cold days ahead, prepare these soups to warm your heart and soul.

I love eat and I love to cook. While not classically trained, I make so great sauces. This is a beginers guide to sauce making.