Tuesday, November 24, 2009

How To Make a Rue for Gravy or Sauce

Do you want to make the perfect gravy or cheese sauce? You have come to the right place. Follow this recipe and video for making a rue and once you get the rue completed you can turn it into any flavorful gravy that you want. If you add cheese to it and macaroni you have a great macaroni and cheese dish. If you add chicken stock and mushrooms you have a wonderful mushroom gravy. The possibilities are endless.

The quality of the video is pretty good but keep in mind that I am video taping and making the rue at the same time so if the camera is a bit shaky please understand this. If you have any questions regarding rue please leave a comment and I will get back to you.

Here it is:

olive oil, one turn of the pan
3 pats of butter
3 tsp flour
1 - 1.5 cups of stock or milk (see HINT below)
salt and pepper

Heat the oil in a saute pan over medium heat. Add the butter and stir in with a whisk. When butter is melted, add the flour and whisk the flour in with the butter until the flour cooks fully and no longer looks white. The flour might clump up but that is ok. Add the liquid and whisk to incorporate until all the lumps are gone and the sauce starts to thicken. Add salt and pepper to taste. Once the sauce is at the desired thickness remove from heat and add to the dish you are making.

***HINT*** If you want to make a milk based rue (for mac n cheese for example) then use milk as the liquid. If you want to make a stock based rue or gravy (like for chicken or turkey gravy) then use chicken stock as the liquid. Enjoy.

video

4 comments:

daytim83 said...

We followed your instructions and had the best turkey gravy ever!!

Anonymous said...

Thank you for sharing your recipe, but the English professor in me must point out the word you want is spelled roux. Rue means to regret bitterly, as in he will rue the day he scorched his roux. Rue is also the name of a southwest Asian or Mediterranean plant that was also used to make medicinal teas in Britain and other locales.

Anonymous said...

Oh lighten up. Its a cooking recipe not an english lesson. ;)

Anonymous said...

A rose is rose by any name