Thanksgiving Plans?

[Ferd]

Ahh Roux.... It is a thing of beauty!

Cream gravy is a mixture of a blond roux and milk.

mix butter or oil with flour in equal parts, and cook until no longer raw, but before any color change occurs then add milk. a pinch of nutmeg is always good in cream gravy...or béchamel if you prefer the French term.... this is what the French call a mother sauce.

Then there is a more peanut butter color roux. this is often used in "brown gravy". after frying meat, the drippings are mixed with flour and cooked until the flour begins to turn brown. water is added to this to make the gravy.

A dark roux is called for when making Gumbo. It should be the color of chocolate, but it takes a steady hand to make a very dark roux. a dark roux is just a few seconds away from being burned, so you have to be careful..

It should be noted that the thickening quality of roux is diminished the darker the roux becomes.

There. Now you know everything you need to know about roux.