roux

A true classic of French cuisine, sauce velout&eacute; is a velvety concoction of veal, chicken, or fish stock and roux&nbsp;&mdash; melted butter thickened with flour. Although it may seem simple at first glance, its preparation is quite time-consuming, and, when done right, employs a number of culinary techniques. The preparation starts with making the stock. Fresh bones are broken into pieces and simmered in water. Although roasting the bones is more than welcomed in the preparation of some stocks and soups, in this case, it should be avoided. During the lengthy cooking process, which can take up to 5 hours, the fat and the impurities must be skimmed off the surface regularly, in order for the stock reach its clear texture. Meat, carrots, onions, leeks, and herbs are added in the next step, and the stock is simmered for an additional 3 hours. It is then strained and set aside to cool slightly while moving on to the following chapter &mdash; the roux. Butter and flour are combined in a saucepan over low to medium heat, and their function is to thicken the sauce. The next step is quite delicate: the stock is poured into the roux, and to avoid lumps the mixture needs to be stirred constantly. At this point, the velout&eacute; can be seasoned with salt, pepper, and nutmeg. A small portion of mushroom skins and trimmings may also be added to enrich the taste. The sauce is simmered gently for 1,5 hours after which if it is strained, and cooked for an additional 30 minutes. Once again, the velout&eacute; is strained through a muslin cloth, so it becomes smooth and velvety, and is cooled by being stirred gently. At this moment the sauce can be served with meat, chicken, or fish, or used as a base for other sauces, such as sauce Supr&ecirc;me, Allemande, Bercy, and others. Sauce velout&eacute; is sometimes confused with b&eacute;chamel because they both have white roux as a building block. However, the main difference is that velout&eacute; uses stock, while b&eacute;chamel uses milk, and that velout&eacute; is slightly darker than the b&eacute;chamel.

Velouté

lbs veal shin

qt water

oz carrots

onions,

oz leeks, strung celery

herbs (1,25 oz parsley, 1 bay leaf, 1 spring thyme)

oz butter

flour

lb pale roux

qt white veal stock

oz salt

nutmeg

white pepper,

lb white mushrooms’ skins and trimmings (optional)

Making your own cheese sauce for this Cheesy Chicken & Broccoli Bubble Up Bake from Delish.com makes all of the difference. 

Chicken Bacon Ranch Bubble-Up Bake

Cooking spray

bacon

butter

tbsp. all-purpose flour

c. whole milk

c. shredded cheddar

broccoli,

c. shredded chicken

refrigerated biscuits

ranch seasoning mix

I sauteed onion and minced garlic in the butter before making the roux, then sprinkled ranch seasoning in just before adding the vegetables (I used broccoli, cauliflower, and carrots) to add more flavour. Once I put the chicken on top I lightly sprinkled salt and some more ranch seasoning. Then the bacon and biscuits, with a little more ranch seasoning on to finish. I loosely put tinfoil over the casserole dish for the first half of baking and then removed it for the second half. Also, I baked it for 1 hour total so that the vegetables were fully cooked. Long story short, the kids absolutely loved it, even my picky 7 yr old and I will definitely be making this again!

Delicious! I used green beans instead of broccoli and fried them up a little in the bacon grease before making the gravy. My whole family loved it!

My family and I love this recipe -which is pretty hard. This is in our top five favorite recipes and in on our meal rotation. I make it just like the recipe here. Thumbs-up from me.

I replaced the whole milk with almond breeze milk and I used garlic ranch seasoning instead. Also I did not have any shredded cheddar at the house so I used fiesta cheese and shredded some goat cheese. It was a big hit with the family! I also prepared creole style corn and butter garlic rice as a side with it.

I used prosciutto instead of bacon and it was much less greasy(therefore a little healthier) but still added flavor. And I used Pillsbury crescent rolls instead of the biscuits. It was absolutely delicious and my 3 kids and husband all had seconds and said to definitely make this again.
I only made the substitutions because this is what I had on hand. I think I will keep the crescent  roll change but next time I will use bacon. Definitely a keeper.

I used the bacon grease to sautee some of the broccoli and some fresh chopped garlic and onions before making the roux. Turned out amazing!

I gave this recipe a try because well I was bored with the norm and decided to try out new ways to prepare meals for my picky grandkids. It was a winner for all except the youngest who's 5 yrs old. She is the pickiest and if i find a way to substitute the cheese then I'm sure the recipe would be a winner for her as well. Maybe try a different cheese to win her over but I know out of 5 out of 6 in the home I will make this meal be a part of our menu for now on. Absolutely give a 4 star rating just as it is good can make better with additional vegetables and maybe substitute with different cheese option.

Very bland. Wasn’t a favorite at all. The broccoli mixture was not good. Needs a lot more seasoning or use bacon grease.

This was horrible. I don't know why it tasted salty and the biscuts were just uncooked and brown on the top tasting like the most nastiest meal I have ever cook. I will not be making this ever again or at least using this horrible recipe.

This was super easy and had tons of flavor. I used a pre cooked rotisserie chicken. My family really enjoyed it.

This is my new comfort food! I used home made biscuits on top cuz I hate fridge biscuits and it was wonderful! Thanks!!

WOW this is good! Was looking for a use for half a rotisserie chicken, definitely picked a winning recipe! I'm in love

I found that you should not substitute a 2 quart corningware for a flat 9x 13. The biscuits were raw in the middle of the dish, but using an actually flat 9x 13 should do the trick.  It's really tasty with corn as well.  Will definitely make again.

Loved this. Only change I made is what someone else recommended. I left the bacon grease as part of my rue. Really good fall comfort food.

Flavors were good, but the biscuits were brown on top and uncooked/soggy on the bottom.

Awful! I will not make this meal again. The biscuits did not cook through all the way, the sauce way too thick and rich, and by sprinkling the ranch dressing mix on top it made it very salty. All in all, not a good tasting meal at all.

As suggested by another reviewer, I saved the bacon drippings and added enough butter to make 6 tbsp total. I also sprinkled the ranch dressing over the cut up biscuits before topping with bacon. I didn't taste it because I'm on a keto diet, but the men in my family absolutely loved it!

This was so good, my 7 year old ate 3 servings and still wanted more after he looked like he was going to explode! Needless to say, I will definitely be making this again...and again...

https://streaming.hearstdigitalstudios.com/3b61860f-a18f-472c-a9e1-12f9d4150071/video_rover_16x9_1080p_hd_1518709078_53729.mp4

Chicken Bacon Ranch Bubble-Up Bake Is What Your Soul Needs

Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling. The tangy buttermilk biscuits also provide more heft to the dish, making it feel heartier.

Chicken Pot Pie With Buttermilk Biscuit Topping Recipe

For the Chicken:

(1.9L) homemade or store-bought low-sodium chicken stock

(2kg) assorted bone-in, skin-on chicken legs, thighs, and breasts

onion, diced (about 8 ounces; 2 cups; 225 grams)

large carrots, diced (about 8 ounces; 1 1/3 cups; 225 grams)

celery ribs, diced (about 5 ounces; 3/4 cup; 140 grams)

garlic cloves, crushed

thyme

flat-leaf parsley

rosemary

bay leaf

For the Filling:

gelatin (4 1/2 teaspoons; 15 grams)

(55 milliliters) reserved chicken stock, cooled

unsalted butter (8 tablespoons; 115 grams)

all-purpose flour

carrot, diced (4 ounces; 3/4 cup; 115 grams)

celery rib, diced (4 ounces; 3/4 cup; 115 grams)

(115 milliliters) dry white wine

(900 chicken stock

peas

pimento peppers (1/2 cup; 85 grams),

thyme leaves (about 1 teaspoon; 7 grams)

(5 grams) freshly ground black pepper,

(7 milliliters) Worcestershire sauce

For the Biscuit Topping:

all-purpose flour,

sugar (about 2 tablespoons; 30 grams)

baking powder

unsalted butter

buttermilk

For the Chicken: Combine chicken stock, chicken parts, onion, carrots, celery, garlic, thyme, parsley, rosemary, and bay leaf in a 5-quart stainless steel pot or saucier. Cover and place over medium-high heat until stock registers about 150°F (66°C) on a digital thermometer.

Adjust heat to maintain that temperature, plus or minus 10°F, and cook until thickest part of chicken registers 135°F (57°C), about 1 hour. Remove chicken with tongs, set aside on a rimmed platter, and cover loosely. Strain stock through a mesh sieve into a large bowl, discard solids, and set stock aside to cool.

For the Filling: Combine gelatin and 1/4 cup (55ml) cooled stock in a small bowl and whisk until no lumps remain; set aside. In a 5-quart saucier, melt butter over medium-low heat, then whisk in flour. Stir with a heat-resistant spatula until roux is fragrant and a nutty blond color, about 5 minutes (it's okay to adjust the heat if this seems to be happening too slowly). Stir in diced onion, carrots, and celery and continue cooking and stirring until vegetables are slightly softened, about 7 minutes more.

Add white wine and 1 quart reserved stock, stirring constantly until smooth; remaining stock from poaching can be reserved for another use. Increase heat to medium-high and bring to a boil, stirring constantly. Once it begins to bubble, remove from heat. Stir in frozen peas, diced pimentos, and prepared gelatin, followed by salt, thyme, pepper, and Worcestershire sauce. Stir until gelatin has fully melted into sauce and adjust seasonings to taste. 

Shred or dice reserved chicken, discarding skin and bones, then stir into filling. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months. Otherwise, divide filling between 6 individual oven-safe dishes, or add to a 2-quart glass or ceramic baking dish (approximately 7 by 11 inches). Place on a foil- or parchment-lined baking sheet and set aside.

For the Biscuit Topping: Adjust oven rack to middle position and preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over prepared filling. 

Bake until biscuits are golden brown and filling is bubbling-hot, about 45 minutes to 1 hour, depending on whether filling has been chilled. Cool at least 30 minutes before serving to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to serve.

This is the double-crusted chicken pot pie I grew up with, based on my mother's recipe and updated with Daniel's techniques for cold-poached chicken and basic chicken stock. The result is a super-concentrated broth for the filling, with tender chunks of chicken that stay juicy even after baking.

Individual Double-Crusted Chicken Pot Pies Recipe

For the Crust:

Flaky, Tender, and Nutty Whole Wheat Pie Crust

flour,

(2kg) bone-in, skin-on chicken legs, thighs, and breasts

garlic,

unflavored gelatin (4 1/2 teaspoons; 15 grams)

For the Egg Wash (optional):

egg,

heavy cream (1 tablespoon; 15 milliliters)

For the Crust: Prepare a double batch of Flaky, Tender, and Nutty Whole Wheat Pie Crust as directed. Divide dough in half and roll each half into a thin sheet, around 3/16 inch thick, using as much flour as needed to prevent sticking along the way. Transfer pieces to a half sheet pan, cover tightly with foil, and refrigerate at least 2 hours and up to 48 hours before using.

Shred or dice reserved chicken, discarding skin and bones, then stir into filling. Transfer to a large but shallow container, such as a 9- by 13-inch baking dish, to increase the surface area and speed cooling. Refrigerate, uncovered, stirring from time to time, until no warmer than 50°F (10°C), about 1 hour. If it better suits your schedule, the filling can be covered and refrigerated up to 3 days, or frozen in an airtight container for 3 months.

To Assemble: Adjust oven rack to middle position and preheat oven to 400°F (200°C). With a sharp knife, cut 1 sheet of chilled dough into 6 roughly equal squares. Nestle each one into the bottom of a 2-cup-capacity oven-safe dish. Cut 6 "lids" from remaining sheet of pastry with a sharp knife, using an overturned 2-cup baking dish as your guide; alternatively, cut with an appropriately large cookie cutter. Set pastry lids aside and use scraps to patch gaps in coverage along the bottom crusts, all the way to the top edge of each dish.

Divide filling evenly between dishes, about 1 1/2 cups each (12 ounces; 340g), although the exact amount will vary with the specific amount of vegetables and chicken used. Top each dish with a pastry lid and gently crimp the edges with a fork to seal pastry to bottom crust.

For the Egg Wash (if using): Whisk egg, cream, and salt in a small bowl. Brush over top crust of each pie in a thin, even layer. This will give the crust a glossy golden sheen.

Transfer dishes to a foil- or parchment-lined baking sheet and bake until pastry is golden brown and filling is bubbling-hot, about 1 hour 15 minutes. Let cool at least 30 minutes before serving, to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to serve.

How to make gluten free roux and thickening agents for sauces and soups. Paleo and keto options

How to Make Gluten Free Roux for Keto Sauces + Soups

Avocado Oil butter

Bob’s Redmill Cassava Flour

Bob’s Redmill 1:1 gluten free flour

tbsp Arrowroot

For soups

&#8211; If you&#8217;re using a roux to thicken a soup, it&#8217;s best to add at the beginning as it can take some time for the soup/stew to thicken.

For soups - S

lowly whisk the cold or room temperature liquid (i.e milk for the cream sauce) into the hot roux. Then whisk again, slowly, to combine.

Heat the oil or butter in a medium-sized saucepan over medium heat.

Whisk the cassava flour into the fat and cook over medium-high heat for 10-12 minutes, stirring every 2-3 minutes.

NOTE - Dark roux made with regular flour usually takes up to 45 minutes,

but cassava flour creates that nutty dark flavor extra fast since it&#8217;s grain free! TIP&#8211; You don&#8217;t need to wait long for this roux to turn dark. Just 10-15 minutes, max!

Grain Free/Paleo Dark Roux

Melt the butter in a medium-sized saucepan over medium heat.

Whisk the flour into the fat and cook over medium heat for 7-8 minutes, stirring every 2-3 minutes.

Light brown Gluten free Roux

Sprinkle ONE teaspoon of xanthan gum while whisking, and then add the other 1/2 teaspoon of xanthan gum, and whisk for 30 seconds. If it doesn&#8217;t start to thicken, add 1/2 tsp more. *Sprinkle while blending is key for mixing xanthan gum*

Cook over medium heat, darkening to the desired color. It browns quickly, so always remember to whisk! The roux will continue to thicken as it cools, so don&#8217;t worry if your roux seems a little thin at first. Also, if you constantly whisk and lightly sprinkle in the xanthan gum it dissolves perfectly. Remember, when finished and cooled, the roux gets much thicker. So less is best.

Low Carb Roux and thickener for keto sauces (updated 8/20)

Whisk/Mix 1- 2 tbsp Arrowroot or tapioca starch and equal water

Add to then of cooking (soups, chowder, etc) .

Grain Free (corn free) slurry - to thicken at end of cooking. No cook thickening agent

Definitely a great “need to know for cooking basics” recipe!

What a great one-stop-shop for all your roux needs! I used to really struggle with making roux of any kind - I always felt like it came out gritty. Over time I definitely got better at it and am excited for these healthier versions!

This is such a good idea! I know so many people who will benefit from this!

Ahh it would be so hard to not be able to eat normal flour... thank goodness the Celiacs out there have you to rely on. Roux is so integral to so many recipes!

I thought my gumbo days were behind me, now that I'm eating GF vegan. What a wonderful find! There's a wealth of cooking knowledge behind these recipes. Thanks for sharing them!

These light brown gluten free roux is so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx, Lindsay for sharing!

Legit speechless, that light brown gluten-free roux recipe looks unreal! Definitely, I will make it on the weekend for my family. Thanks, Lindsay

A follow up to my comment above:  the Keto Roux worked perfectly!  I melted 3 tablespoons butter and whisked in 1 teaspoon of xanthum gum.  It made a nice slurry that easily drained into my stock pot of soup.  I added it around the midway point.  It has been advised to do it early on but based on the steps of making this particular soup, I just didn't feel comfortable doing it then.  It thickened up beautifully!  I am so glad I came across this idea as I struggled using Xanthum gum in the past.  I was always adding it without dissolving it first.  Duh!  That doesn't usually work with flour either!  I've also heard that once xanthum gum is introduced to a recipe, the temperature should continue to cook at a moderate, not high heat.  Not sure if that's true, but I was careful to do that and my soup turned out great.  Thank you for the ideas!

Hello Lindsay! Thank you so much for sharing the secrets to making gluten free rouxs, gravies and sauces. I'm new to the keto diet and love making homemade soups, but didn't know how to make them eco-friendly. I especially love making gumbo, it's dear to my heart! I will definitely apply your guidance. Thank you again!

I want use coconut flour slurry. What do you think about my idea?

Amazing recipe!  Thank you for sharing! YUMYUMYUMYUM

Good evening, Making the slurry tonight for tomorrow nights dinner. Advice about the reheat….

So so ideal to me Lindsay. It works to me!

Love it love it! Just made a shrimp stir fry and needed a sauce/ gravy To put together with rice. I am in heaven right about now! Came out better than I expected. Thank heaven. There is a God!

This is awesome and so helpful when trying to avoid flour.

Thanks for your very informative article! I'm trying to improve my GF chops, and this fills a lot of holes.  Just wondering though, can't you use the light brown roux with milk to make a bechamel if you're not avoiding dairy?

Well that was super easy! I have been nervous to try both of those flours (I have my comfort zones!), but this makes it very easy - thank you! {I LOVE LOVE the new look on your site by the way! It is beautiful!}

Knowing how to make a roux is one of the most useful kitchen tips you will learn! A roux is used to create brilliant sauces, gravies, and thicken soups and other liquid dishes quickly.

Roux Recipe

butter (or fat

Melt butter (or fat) in a saucepan and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing.&nbsp;

For a blonde roux, allow it to cook a minute or so.&nbsp;For a dark roux, cook the flour/fat mixture longer while whisking, until it reaches a golden dark caramel color.

Add cold liquid a little at a time while whisking until smooth after each addition.

Add remaining liquid and seasonings, simmer a couple of minutes.

Every home cook needs a good béchamel sauce in their repertoire – our step-by-step guide shows how to make a roux and get rid of lumps

White Sauce

milk

onion,halved

cloves

plain flour

White sauce

Gently bring 500ml whole milk to the boil in a small <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.

Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.

Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

Low Fodmap Japanese Curry Roux – with the perfect mix of spices to make your Japanese style curry. Great for delicate tummies too.

Low Fodmap Japanese Curry Roux

turmeric powder

cardamom powder

cumin powder

cinnamon powder

clove powder

tsp nutmeg powder

tsp Low Fodmap garam masala

½ tsp black pepper (ground)

ginger powder

¼ tsp chilly powder

curry powder

maple syrup

Roast all the spices in a non-stick frying pan over low heat for about 5 minutes till fragrant. Then set aside.

Melt the butter/spread over low heat and add the maple syrup.

Add the flour and stir to combine.

Keep stirring for about 15 minutes. The mixture is lumpy at the beginning but will become smooth.

Add the roasted spices and mix well. Then turn the fire off.

Line a container with baking paper or cling wrap and place the roux into it.

Cover and wrap the curry roux with the cling wrap and put it in the fridge overnight to set.

The next day cut into 18 pieces.

Learn how to make roux for authentic gumbo with this easy recipe.  Now you can recreate this Deep South comfort food at home by using this traditional roux recipe.  It’s simple and perfect for your next special meal!

How to Make Roux for Gumbo

lard

Melt the lard or some other fat (like peanut oil, vegetable oil, or bacon grease) over high heat in a large cast iron skillet.

Gradually whisk in the flour until it is well mixed.  Whisk constantly until the mixture begins to bubble, then keep stirring.   After 5 minutes, turn down the heat to medium high.

Continue whisking constantly, making sure to stir at the edges of the pan as well.  After a few minutes, the flour mixture will start to change color.  Once it turns a light caramel color, turn the heat down to medium.

If you like, exchange your whisk for a wooden spoon, but keep stirring constantly.  The flour will continue to change color over a period of time.  In the next color stage, it will be a light peanut butter color.  You might want to keep a jar of peanut butter out to compare.

To have a Creole type gumbo, you will want the roux to be the color of a copper penny.  This will require about 20-30 more minutes of constant stirring.  Be patient--it's worth it.  If you want, you can keep a penny close by to compare.  The smell of the flour browning should give off a nutty aroma.  If you smell it burning, lower the heat or move the cast iron skillet off the burner for a while.  If there are black flecks in the roux, it is burnt and you'll have to start over, as a burnt roux will taste bitter.  Your goal is to have it a smooth and silky consistency, not lumpy.

If your goal is to have Cajun type gumbo, you will want your roux to be a darker reddish brown color.  In order to achieve this, turn the heat down to low.  This will allow you to control the color of without burning it.  Keep stirring until you are almost at the desired color.

Remember, the roux darkens and continues to cook when it's removed from the source of heat, especially if it's in a cast iron pan.  Because of this fact, it's a good idea to turn off the heat and remove it from the burner when it's one or two shades lighter than you want it to be.  Continue stirring until it cools, roughly 5 minutes.

https://content.jwplatform.com/videos/vwMMozrL.mp4

Learn how to make roux for authentic gumbo with this easy recipe. Now you can recreate this Deep South comfort food at home by using this traditional roux recipe. It’s simple and perfect for your next special meal!

Making Roux for Gumbo

An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice.

Top 21 roux recipes from across the web

The most viewed roux recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 21 roux recipes from across the web

The most viewed roux recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Velouté

Chicken Bacon Ranch Bubble-Up Bake

Chicken Pot Pie With Buttermilk Bis...

Individual Double-Crusted Chicken P...

How to Make Gluten Free Roux for Ke...

Roux Recipe

White Sauce

Low Fodmap Japanese Curry Roux

How to Make Roux for Gumbo

Shrimp Delicate (Cajun Shrimp & Ric...

Instant Pot Chicken Wild Rice Soup

Roux

Crawfish Etouffee Recipe

How to Make a Roux

Dark or Red Roux

Cast Iron Mac and Cheese

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New Orleans Gumbo with Shrimp and S...

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The most viewed roux recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine