Easy No-Lump Roux/Gravy/Sauce Hack by Chef John

dragonflycat

Hot Roux + Ice Cold Milk = the Secret to a No Lumps Sauce

Video: foodwishes.blogspot.com/search?q=lumps

subheading: For a sauce:

4 tablespoons butter

3 tablespoons flour

3 cups whole milk

subheading: Put butter in a pan:

On medium-low heat.

subheading: With a whisk, stir and:

Cook butter until water evaporates -- the sizzling/crackling you hear is the water leaving the butter fat (that's called "singing") -- when its no longer singing that means the water is gone (takes a couple of minutes).

When only the fat is left in the pan add the flour, stirring about 4 minutes or so.

subheading: You'll know when the roux is done when:

It starts to smell like a cooked pie crust (that way you'll know the raw taste of the flour has been cooked out).

subheading: Continue stirring while you:

Drizzle in your cold milk.

Stir until it starts to simmer -- note -- when it starts to simmer it will be at its maximum thickness. Do not let it boil if using milk!

Spoon test = look at back of spoon and there should not be any lumps in sauce there.

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