Sentences with phrase «roux mixture»

Add in the tomato roux mixture and cook over medium heat for 2 minutes.

Slowly add enough milk to dissolve the roux mixture stirring constantly until thickens and begins to boil.

Pour roux mixture into the gumbo.

Not exact matches

Mix flour mixture ingredients together, then add yeast and water roux ingredients.

Add flour and, using a whisk, stir until this mixture (called a roux) reaches a dark brown color, 4 to 5 minutes.

Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee - with - cream.

this time, i cooked the roux separately until it was a nice yellow golden, then added some of the mushroom mixture to the roux, stirred it all up, then added the roux / mushroom mixture back to the main pot.

Add this mixture to the pot with conch along with the remaining ingredients, except the roux.

Stir the flour into the vegetable mixture and continue to cook for 3 to 4 minutes, stirring constantly so that the roux doesn't brown.

In a small saucepan, whisk together the water and flour, turn the heat to medium, and continue to whisk for 6 to 7 minutes until the mixture thickens to the consistency of a roux.

Allow the roux (this is the fancy name for the butter - flour mixture) to cook for about 2 minutes, whisking constantly, until golden and bubbly.

I turned up the heat to get the roux / milk mixture to come to a simmer quicker and all of a sudden I noticed a burnt smell.

A water roux [a cooked mixture of flour and fat used as a thickening agent] became essential to making a braided and enriched bread that is both beautiful and moist.

whisk in flour and cook butter until the mixture turns light brown, forming a roux.

Continue whisking until the mixture (roux) becomes smooth and thick, with a pale, light golden - brown hue, about 3 minutes.

Let the soup continue to simmer, partially covered, while you prepare the roux (butter - flour mixture).

Remove skillet from the heat.Ladle about 1 cup of hot liquid from the soup into the roux, stir well, then add this mixture to the soup.

Mix in the flour and keep cooking for a few minutes, stirring all the time until the mixture forms a roux.

Whisk in reserved roux until mixture thickens.

This mixture is called a roux (this is a blonde roux, in particular) and is used to thicken the sauce.

Continually whisk for about a minute until the mixture turns thick, making a roux.

Béchamel boasts a luxurious, creamy texture, and creating it involves an attentive eye, a whisk, and a roux (a flour - butter mixture).

Add half of the butter / flour mixture (roux) to the cooked vegetables, stirring with a wire whisk until thickened (use remaining roux only if needed for desired thickness)