Roux Balls
Source of Recipe
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List of Ingredients
My mother in law told me that in Europe they made these, long ago.
They are made from half butter and half flour.Instead of working with my
hands I put 1 part butter, room temperature into my Kitchen Aid mixer
and using the lowest speed I began to mix until it was very creamy, like
frosting. I then very slowly began to add flour, 1 Tablespoon at a time
until it was completely blended.
While it was blending I placed a sheet of parchment paper on a
cookie sheet, wax paper will do.
When it was done, It was so soft and silky that it was like
frosting. At this point I thought I should have been able to form balls but it
was too delicate. I took an ice cream/cookie dough scoop and scooped
out balls with it instead and placed them on the parchment paper then
placed them in the refrigerator to firm. When they were firm I placed them
in a zip lock bag and placed them in the snack compartment of my
refrigerator. That was a couple weeks ago.
Today we took one out and used it to make gravy. It was a snap! As
the butter melted the gravy began to thicken and all I had to do was
add a bit of milk slowly and stir and season as I wanted. The milk has
to be added slowly and stirred often to keep from sticking.
If I wanted to make a cream soup I would continue to add milk and
the other ingredients until I got it just right. It makes a very good
tasting yet healthy, easy and frugal meal.
It can be kept thin and have shredded cheddar cheese added to it for
a cheese sauce to be added to cooked macaroni for macaroni and cheese.
So much can be done with that little roux ball.
Recipe
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