Rue La-La

I learned how to make a rue at age 15. Everyone needs to know how to make a rue, don't you think? That way, you don't have to rely on those cream-o-whatever soups to make a creamy-based dish (soups, chowders, sauces, meat or veggie pie fillings, etc.). I know I normally don't include a lot of words here, but a rue is a foundational piece of cooking. The key to creamy dishes is they don't have to be fattening if you make them right.

You do begin with a little butter, but you really only need maybe a tablespoon for the entire dish. You could also use olive oil or something similar. Substitutes that have a little fat in them work also.

Over medium-on-the-slightly-low-side heat, grab a pan or pot to make the rue, and heat the butter or oil.

Next sprinkle in about a Tbsp of whole wheat pastry flour (white works also), and stir with a spoon until it is mixed.

You may need to add a little more flour, but you are looking for a smooth pasty consistency, like a very thin dough (see pic).

Here is where the magic begins. Right away, add about 1/2-1 cup of milk, but don't stir yet. Let the milk warm up a bit, maybe for 45 seconds, and start to bubble a little, and then use a whisk to mix the flour/butter mixture into the milk.

Did I mention you have to stand there the whole time? This isn't a step away creation. The milk scalds (burns to the bottom of the pan) easily, and if you do this right, it shouldn't take long, but requires persistence. If it scalds, you will know. It smells burnt, but try not to let it happen in the first place, by stirring the bottom of the pan frequently.

You can see here that I start with regular fat free milk, but end with fat free canned milk. Either will work fine. Canned milk is creamier and has a sweeter taste.

Those flecks in the whisked stuff are pieces of broccoli, in case you were wondering. This was for broccoli soup. Just ignore them :)

Now, you are going to keep repeating what you just did until you reach the volume and consistency you want, but just a little at a time. Each time you thicken, you are going to use about 1-2 Tbsp flour, and each time you thin (increase volume) you will only add 1/2-1 cup of milk.

We just thinned, so now more flour. Whisk it in until it is mixed and smooth, and then...

...stir while it starts to bubble and gets thick and smooth. Turn down the heat a bit if you feel it sticking to the bottom of the pan. If it sticks it will burn. Once it starts to bubble, it is time to thin again (unless you have the desired thickness and volume, in which case you will take it off the heat).

I use a whole can of milk to thin if I am trying to build the volume. I used a total of three cans of milk, and maybe 1 cup of regular milk total here.

Summary for the rue:

Butter + flour = stir to a paste

+ milk = warm, then whisk

+ flour = whisk, then warm til bubbly

+ milk = warm, then whisk

+ flour = whisk, then warm til bubbly

Stir frequently and thoroughly throughout to avoid a scald. If it scalds, DON'T stir anymore. You might be able to salvage the rue by quickly pouring it into another pan, but once you stir the burnt stuff into the rue, the whole thing will taste burnt. You may melt cheeses into a rue on a low heat while stirring for cheese sauce or soup. I cook celery and onion in the butter at the beginning before adding flour to make the base for chicken pot pie. Add flavors as you go once you have the desired volume and thickness. Thicker for sauces, thinner for soups.

Did I mention this was for Broccoli Soup? While cooking this, I was simultaneously steaming broccoli. I like these strainer pans because I just lift the broccoli out when it is done. Works great for pasta and eggs, too.

Once the broccoli was cooked, I cooled it a bit with cold water, then tore it up and stirred it into the rue.

Forgive the 2 Megapixel iPhone pics in the beginning. I was too lazy to go find my camera until the very end. Kawi had to take a quick peek to inspect my work. Don't worry if your first few rues are lumpy. Just practice and you will get there. It really takes no time to make a rue if you get it down, and it really expands your ability to stretch your creative muscles.