A Basic Roux
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A Roux is basically a thickening agent that’s used in stews, soups, sauces and plenty of other dishes and after trying a few times and having it not come out right, I finally got it down. At first I had to keep referring to the notes I took while watching Alton Brown on Food Network one day, but I finally managed to commit it to memory. (though sometimes I wish I could buy an extra memory card for my brain ;-) )
Anyway, the formula for making the Roux is pretty simple…. 1 cup liquid + 1 tablespoon flour + 1 tablespoon fat = about 1 cup Roux. For the Roux I’ve made so far I’m using butter for the fat requirement and chicken broth for the liquid.
You start out with the butter in a nonstick pan or skillet. When it’s melted stir in a tablespoon of flour. As you stir this into the butter it will get thicker. Let it cook for a minute or two, stirring constantly and then add the liquid, stirring it in to mix thoroughly and work out the lumps of flour.
Cook this on a medium heat until it comes to a boils. At this point it’s ready to add to whatever you’re going to be using it in.
There’s a lot more about Roux and I’ll have to revisit this topic sometime soon but this is enough to get started with it.
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Posted on 8th March 2008
Under: Food Info, Food Prep, Odds & Ends, Quick Tips, Recipies | 3 Comments »







