Roux (pronounced /ˈruː/) is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight.
1.Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat.
2.Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.
3.Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.
4.Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.
5.Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.
1.A dark roux will thicken less than light roux.
2.If black specks appear in the roux, it has burned and you'll have to start over.
3.If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.