Comfort food is something that everybody needs occasionally. This creamy roux allows us to enjoy those creamy, dairy filled recipes that we’ve been deprived of. Thankfully, we don’t have to jeopardize the flavor either.
This recipe can be used as a replacement for all of those “cream of _____ soups” in all of the delicious casseroles and homemade meals we’ve missed. There have been several that I truly have missed that I still cook for my husband and kids because they love it. For instance, mac n’ cheese. Who doesn’t love a good southern, home cooked dish of mac n’ cheese? Along with many other dishes. I’ve missed some of them so much that I went to the kitchen and didn’t stop until I had a mouth watering replacement.
This recipe is exactly that. When I couldn’t make mac n’ cheese with the block of cream cheese, fresh shredded cheddar, heavy cream etc. I thought what is creamy and thick that I could replace it with? My inspiration came from a recipe in Miss Kay Robertson’s cookbook. She makes her mac n’ cheese with a roux and it just makes sense that we could do the same. The cookbook is a wonderful resource but not Alpha-Gal friendly. Just posting here for reference of where the idea came from.
Gathering ingredients
Homemade chicken bone broth, is something I always have on hand that I make from left over rotisserie chicken bones. Using rotisserie chicken to make the broth gives it a wonderful flavor. Sometimes my husband smokes a rotisserie chicken for us but the majority of the time I buy them at Sam’s Club. We will either eat it for supper or I will cut the meat off the bones to put in the freezer for later. I then throw the bones in the pressure cooker to make the bone broth.
Oatly milk is what I always have on hand and for this specific recipe I use the full-fat version just to add to the creamy texture of the roux. I measure out a cup of each and have it ready to add after I make the flour and the butter mixture.
You will add your salt and pepper next. Feel free to add any seasonings desired really. Anything that fits with your recipe. I have a couple of recipes where I even add things like vegan cheese or green chiles.
This will then need to be cooked another 3 to 4 minutes to reach the desired thickness. Stir constantly so that it doesn’t stick to your pot.
Once thick, it is ready to mix into your recipe or serve over another dish, etc.
Let me know if you use the recipe in something other than I have listed on my recipes page! I’d love to hear.
Creamy Roux
Ingredients
Equipment
Method
- On the stovetop, melt your butter in the medium pot.
- Once melted, whisk in your flour and stir for about 1 minute.
- Add a bit of salt and pepper, to taste.
- Once mixed well, add in your milk and broth slowly as you continue whisking. Do not stop stirring.
- Continue stirring for 3 to 4 minutes on medium/low heat until the mixture thickens to a pudding like consistency.
- Remove from heat and use in any recipe that calls for “cream of soup.”
