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Roux
Author: MrKhay
Time: N/A Difficulty: Easy Serving Size: 1 c.	Description Roux (IPA: /ˈruː/) (pronounced somewhat like the English word "rue") is a mixture of wheat flour and fat. It is the basis of three of the mother sauces of classical French cooking: Sauce béchamel, Sauce velouté, and Sauce Espagnole. Butter, vegetable oils, or lard are common fats used. It is used as a base for gravy, other sauces, soufflés, soups and stews.
Ingredients
1 cup flour 1 cup vegetable oil
Preparation
Identify, Gather and measure the required ingredients.
Instructions
In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees. Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn.
Print Recipe

02-09-2008, 10:37 AM	#1 (permalink)
MrKhay theBubbler Chef Moderator Name: Mark Join Date: Oct 2004 County: Calumet Community: Between the Lakes Posts: 1,609 Classified Rating: 0% (0) Recipes: 39 Links: 0	Roux In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees. Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn. __________________ Beauty is in the eye of the beer holder.

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