Have you ever wondered how they make such delicious and memorable food down in Louisiana? Well, if you ever ask a Louisiana cook to tell you how it's done, they will most likely tell you "The secret's in the sauce." If you want to to cook Creole dishes, you must master the art of the sauce, known in Louisiana as "roux." Follow these steps to make traditional Creole cooking sauces like a pro.
Instructions
1. Get your roux right. Roux is just another word for thick gravy, so you must cook down your sauce until the liquid evaporates, and what remains is a scintillating concoction that explodes in your mouth.
2. Use the monter au beurre technique to get your roux just right. Wait until the last step of preparation and add individual, small portions of cool butter, swirling it around as it melts. This gives the sauce a rich flavor and a velvety texture.
3. Apply the liaison technique for creating a great roux or to add flavor to soup. Mix three beaten egg yolks with a cup of heavy cream. Make sure that you don't add the mixture to hot liquid. Instead, add a small amount of the liaison to the liquid incrementally to increase the temperature.
4. Incorporate the beurre manie method to intensify your traditional Creole sauce. This wonderful concoction (sometimes called ) combines butter and flour. You add the mixture at the end of cooking to speed up thickening. Combine 2-1/2 ounces of flour with 3-1/2 ounces of butter. The butter should be soft and pliable yet cool. Use a wooden spoon to mix. If you're making larger quantities, use an electric mixer. You can employ the uncooked roux or place it in the refrigeratr until later.
Tags: traditional Creole, uncooked roux, your roux