Roux

Home Up

ROUX

INGREDIENTS:

Equal parts by weight of fat such as butter, shortening, olive oil, bacon drippings, lard,  etc.
Equal parts by weight of all-purpose flour

NOTE:  One part butter equals two parts flour by measure.

Using a heavy skillet such as cast iron or heavy bottom multi-layered skillet over medium heat, add butter and allow to melt.  Gradually add flour to the melted butter constantly stirring to prevent burning or sticking.  The longer you cook the roux the darker it will get.  If you see small dark specks in the roux it is burned, throw out and start over.  You must constantly still the roux to prevent burning it.  It will take about 5 to 30 minutes to make a roux depending on what color you want the roux from a light cream color all the way to a dark brown or chocolate color.   If you want a thicker rue without cooking it longer, use an extra part by measure of flour.

Roux pronounced ("roo") is used to thicken sauces and soups.  Pre-cooking flour allows the starch granules to swell and absorb moisture, and lets you thicken a sauce base without the flour clumping or forming lumps. Rouxs are also used to deepen the flavor of a sauce: browning the flour gives it a nutty, toasted flavor.  Many Cajun recipes start out with the making of a roux and then add their Holy trinity (cuisine); onions, bell pepper and celery.  In this part of South Eastern North Carolina, Anson County, we never heard the word roux growing up but gravy was used to describe the same thing.  My bride of 44 years has made her share of roux aka gravy.  My favorite roux aka gravy is from the fat dredging rendered from fried wild rabbit and used to make the roux aka gravy.  It just doesn't get any better than that IMHO (In my humble opinion)!

Many recipes featured on this web site feature a roux based sauce and/or gravy, therefore will not make a roux with sequence pixs just for this page; maybe later when time permits.

NOTES:  Rule of thumb for preparing gravy:  2 Tablespoons oil, 2 tablespoons flour and 1 cup liquid is about the right ratio.  For a thicker rue, add more flour.  

Above gravy aka roux picture from my Pot Roast n Veggie recipe.

Web posted by Bill aka Mickey Porter 07-21-12.

LEAVING ON A SPIRITUAL NOTE

If you do not know Jesus Christ as your Lord and Savior, please take this moment to accept him by Faith into your Life, whereby Salvation will be attained.   

Ephesians 2:8 - 2:9 8  For by grace are ye saved through faith; and that not of yourselves: [it is] the gift of God: 9 Not of works, lest any man should boast.

Hebrews 11:1 “Now faith is the substance of things hoped for, the evidence of things not seen.”

Romans 10:17 “So then faith cometh by hearing, and hearing by the word of God.”

Open this link about faith in the King James Bible.

Romans 10:9 “That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.”

Open this link of Bible Verses About Salvation, King James Version Bible (KJV).

Hebrews 4:12 “For the word of God is quick, and powerful, and sharper than any two edged sword, piercing even to the dividing asunder of soul and spirit, and of the joints and marrow, and is a discerner of the thoughts and intents of the heart.”

Romans 6:23 “For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord.”

Romans 3:23 “For all have sinned, and come short of the glory of God;”

Micah 6:8 “He hath shewed thee, O man, what is good; and what doth the LORD require of thee, but to do justly, and to love mercy, and to walk humbly with thy God?”

Philippians 4:13 "I can do all things through Christ which strengtheneth me."

IN GOD WE TRUST - GOD BLESS AMERICA - "FOR GOD SO LOVED THE WORLD, THAT HE GAVE HIS ONLY BEGOTTEN SON, THAT WHOSOEVER BELIEVETH IN HIM SHOULD NOT PERISH, BUT HAVE EVERLASTING LIFE"   JOHN 3:16 KJV 

Home Up