🔕 🔔
Loading…

My Basket ()

All questions

roux won't thicken

i'm trying to make a pot pie where the instructions say to put the veggies in with 1/4c olive oil and sauté, then add 1/4c flour and sauté, then add 3c chicken broth. it won't thicken! i tried turning the temperature up, leaving it for longer, nothing. did i not cook the flour and oil together long enough (about 4 min) - it got thick though... UGH

asked by kitkat almost 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 9431 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

Perhaps try adding cornstarch, a teaspoon at a time.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

I'm sorry but that description is not a "roux". Any vegetable content should not go in until the roux is already made. Your roux is fat (or oil) and flour. Seasoned. Period. It sounds like you are working from a badly scripted recipe.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F92b3884 dde1 4290 9d51 9ff2ad252a1a  head shot
added almost 4 years ago

My best solution for this is as follows (works for any sauce that needs thickening and can deal with butter): Take some softened butter and mash an equal amount of flour into it until it forms a thick paste (so 2 TB of flour for 2 TB butter). Stir the paste into the sauce. As the butter melts the flour will thicken the sauce and this way you won't get lumps. If your butter is cold, you can always work the flour in with your fingers but make sure it is pasty and not lumpy and that all flour is worked in. Good luck!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added almost 4 years ago


Note that flour-thickened sauces become thicker as they cool. The cooking step is for flavor, not thickening, to keep the finished sauce from tasting like raw flour. Overcooking, however, will diminish the flour's thickening capability so that's one possibility and if the flour formed clumps in the bottom of the pan as can happen using the technique described, that's another possibility. One method to recover from the situation would be to make a slurry of corn starch in a small amount of cold water and add it to the simmering sauce (as per the first post, just a little bit at a time).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.