Should I make my roux like this?

So my culinary teacher wants me to make a sauce with a roux, but he told to sweat my vegetables, then add the flour in my vegetables, and I just wanted to know if this is the right way to do it

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4 Comments

Happygoin March 8, 2019
Yes, this is pretty common. Especially if you want a roux with no color. Just make sure, as Smaug pointed out, that there’s enough fat in the pan to absorb the flour. This means you may have to add a tablespoon or two.

Also, cook the flour with the vegetables for a minute or two, to cook out the taste of the raw flour.
 
Maurice L. March 7, 2019
I’m sweating carrots, onion, and celery, but I don’t know if I can just toss the flour in the vegetables, then add the heavy cream for my sauce
 
Smaug March 7, 2019
If you have enough oil to coat the flour and the veg have stopped giving off noticeable amounts of free moisture you should be fine.
 
Smaug March 8, 2019
ps don't know if you're working from a recipe, but if you're using heavy cream for the body of the sauce you're not going to want a lot of roux.
 
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