Advice On Making A Roux

by SuzyQ

posted on 10/24/2009

Have you ever been to New Orleans and eaten gumbo, that delicious stew-like bowl of flavors that can contain anything and everything from seafood to sausages? Chances are that the gumbo was made with a roux.

What is a roux?
A roux is a thickening agent made from flour and fat. The fat can be butter, margarine, bacon grease or oil.

How is roux used?
Developed by the French more than 300 years ago, roux forms the basis of the classic white Béchamel sauce, but by itself, is an essential component of many ethnic recipes, like the thick and yummy gumbo.

What kind of fat do you use in a roux?
The type of fat you use for your roux depends on the recipe and the flavor you are trying to achieve. Butter is the fat of choice for a dish that will be delicately seasoned, while a rendered fat, from bacon or chicken, provides more flavor and depth.

How do you make a roux without it burning or turning into glue?
Regardless of what fat you choose for your roux, the trick to making a perfect roux is to use a heavy pot or pan, and continuously stir the mixture until it achieves the desired color. A roux can range in color from off white to a deep, chestnut brown. Just remember to keep stirring; otherwise, the mixture can easily burn. A roux that has been cooked with care has a deep, nutty flavor and a smooth and rich texture that will marry with all of the other flavors in your recipe.

Why not just use cornstarch to thicken your dishes?
Cornstarch does thicken, but it does not impart the rich flavor that develops as you cook the flour and fat. A roux thickens, flavors and adds a hearty intensity to which cornstarch can't compare.

Try your own roux. Here's the simple recipe.

Roux

4 tablespoons all purpose flour
4 tablespoons butter

Directions:

1. Add butter to a frying pan preheated on low. When the butter is melted, whisk in the flour. Add flour in stages in case it gets too thick. Stir continuously.

2. After about 5 minutes, you'll notice a nutty aroma.

3. The longer you stir the roux, the darker in color and the deeper the taste.

4. A light colored roux works well in delicate dishes and soups; a darker color works best in hearty stews and stick-to-the rib dishes.

Bon appétit!

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