Today I’m sharing my second kitchen skill to help you be a boss in the kitchen. To check out my last skill and recipe, click >> here.
This week I’m sharing a skill that has been really helpful over the years! Whether you want to make a creamy sauce, a thick soup, or even gravy, this will definitely help.
The best advice I can give with this is to just give it a try. Practice really does make perfect and once you’ve mastered it, it will be so easy.
Making a Roux
A roux acts as a thickener when cooking. You need equal parts butter/oil and flour, then you can add cream or milk. The amount of butter and flour you use depends on how much you need to thicken. The amount below is great for a sauce, but a soup or a large bowl of gravy would need more butter and flour.
- 1 Tbsp Butter or Oil
- 1 Tbsp Flour
- 1-1 1/2 Cup Whole Milk
- Salt and Pepper to taste
1. Add butter to pan on medium heat.
2. Once butter is warm, add flour and whisk together until fully combined. Continue to whisk and cook for a minute to get rid of the flour taste.
3. Slowly start adding milk. Continue whisking.
4. You’ll notice the milk turning into a creamy sauce. Continue adding milk and whisking until you reach the thickness you want!
5. Make sure to add lots of salt and pepper for flavor.
At this point, you can add whatever else you want! See what I did below.
Creamy Pesto Pasta
(Makes about 4 servings)
- 1 Package of Spaghetti*
- 1 Tbsp Olive Oil
- 1 Onion
- 2-3 Cloves Garlic
- 1 Package of Mushrooms
- 1-2 Tbsp Pesto
- 1 Medium Tomato
- Fresh Parmesan
- Salt and Pepper
1. Boil water, add salt, and cook pasta according to directions.
2. While water boils, heat up olive oil in a large pan over medium heat. Chop onions and add to pan.
3. Cook onions until soft and translucent.
4. Slice mushrooms and chop garlic. Add to pan.
5. Cook for a couple minutes until mushrooms are soft and begin turning brown. Add salt and pepper.
6. Scoop mushrooms and onions into a bowl and make the roux and cream sauce in the same pan. (See above)
7. Whisk pesto into cream sauce.
8. Add onions and mushrooms into sauce. Add pasta. Toss and season with salt and pepper as needed. I sometimes add a little extra olive oil too.
9. Chop tomato and shred cheese. Serve pasta and top with cheese and tomatoes!
Let me know if you’ve tried out this recipe or if you’ve successfully made a roux! It will change the way you make sauces and soups. Next week, I’m sharing a tip for making cocktails…stay tuned!