Roux Ru (Roux) Recipe
A basic sauce is one of the basic ingredients of both world cuisine and Turkish cuisine. Roux, whose main ingredient is flour and butter, is actually cooking together with flour and oil to thicken sauces. You can use it to thicken your sauces and soups, or you can add milk to get a nice béchamel sauce. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 5 min.
🕐 Cooking: 5 min.
| Flour (White Or Whole Wheat) | 1 | Cup | ||
| Butter (Or Fat) | 2 | Rounded Tbsp | ||
| Olive Oil (Or Oil) | 1 | Tbsp | ||
| Liquid Oil | 1 | Tbsp | ||
| Meat Broth (Or Milk) | 1.5 | Cup | ||
| Nutmeg Grated (Finely Grated) | 1 | Tsp | ||
| Salt | 1 | Tsp | ||
| Ground White Pepper | 1 | Tsp |
Instructions:
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In a deep saucer, first heat the oil. Add the butter and melt it over low heat. The oil should not burn, this can change the color of your sauce.
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Add the flour to the heated oil mixture and stir constantly. The sauce turns white, light brown or dark brown depending on the degree of roasting of the flour. After providing this roasting according to the main dish you will use, add the milk by whisking constantly.
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Add salt and pepper and stir once and remove from fire. Bon Appetit!
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Note: If you want white roux to thicken other sauces, it will be enough to fry the flour for 1-2 minutes. For light meals such as fish or chicken, you should roast the flour for 4-5 minutes until it turns yellow. For brown sauces such as Espanyol or for red meat, fry the flour for 8-10 minutes and thicken it with broth.
Sauce
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