Roux
User Reviews
5
Roux
Description
Roux is a classic mixture of fat and flour cooked to varying degrees of color and flavor. This recipe provides options for fats like oil, butter, lard, meat drippings, or ghee, each combined equally with flour. Cooking starts with melting the chosen fat and whisking in flour, then heating and stirring to achieve the desired color and aroma.
The stages include white roux (frothy and bubbly, cooked for 2-5 minutes), blonde roux (light caramel color after 5-10 minutes), brown roux (milk chocolate color with nutty aroma after an additional 5-15 minutes), and dark roux (deep chocolate color after 20+ more minutes, careful not to burn). The color deepens as the roux cooks longer at lower heat while stirring constantly.
Roux serves as a foundation for thickening sauces, gravies, and soups, with the different shades contributing distinct flavors and colors. It's a versatile cooking base that can be made ahead and stored in the refrigerator or freezer to be thawed before use.
Preparation tips emphasize careful temperature control and stirring to avoid burning. Storage advice includes refrigerating cooled roux for up to 6 months or freezing for up to a year.
Ingredients
- 1/2 cup oil fat
- 1/2 cup butter
- 1/2 cup lard
- 1/2 cup meat drippings
- 1/2 cup ghee
- 1/2 cup flour
Instructions
- White roux: In a small heavy saucepan melt fat over medium heat. Add flour, whisking to incorporate fully, and stir for 2-5 minutes until the mixture is bubbly and foamy.
- For Blonde Roux: Continue cooking and stirring for 5-10 minutes, until the mixture turns a light caramel or peanut butter color.
- For Brown Roux: In order to avoid burning your roux, turn down the heat to medium-low and keep stirring. You'll need to keep cooking for an additional 5-15 minutes. For a total of (15-25 minutes). The roux will take on a nutty aroma when it's done and turn a milk chocolate brown.
- For Dark Roux: Continue cooking and stirring for an additional 20+ minutes, or until the roux is a dark chocolate color. Be careful not to burn it! If it smells burned at all, you need to start over.
Notes
- This recipe yields enough roux to thicken about 4 cups of liquid to medium consistency.
- Make ahead by cooling completely; store airtight in the refrigerator up to 6 months.
- For longer storage, freeze roux in airtight containers or ice cube trays for up to 1 year.
- Thaw frozen roux overnight in the fridge or defrost quickly in the microwave before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 28g | 43% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 1mg | 0% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
