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Friday, December 4, 2009


Don't know how to make a roux? Well for some reason, it puzzled me for years. It's basically just a mixture of fat and flour which can be used to thicken soups, stews, and sauces (the three yummy s's of fall and winter cooking, in my humble opinion!)

Basically, you need to take equal parts. For some recipes, this could be 1/4 cup, for some a number of spoonfuls. Some recipes also have you season the roux. For best results, remember to ALWAYS season after cooking. I am using butter below, but you can also use lard, olive oil, or whatever your favorite fat may be.

Basic roux recipe:
1/4 cup butter
1/4 cup unbleached, all-purpose flour

Over low heat, melt the butter in a skillet. Slowly. Slowly. Slowly, sprinkle the flour into the butter a bit at a time. Stirring constantly, you want to dissolve the flour as much as possible into the butter. Keep adding until it gets gloppy. If you need a darkened roux, you will then cook it some more while constantly stirring to get the appropriate flavor. Once you are finished, remove from heat and add the seasoning to your glop. Then, add your beautiful roux to one of your delicious S's (soups, stews, and sauces) and you are ready to go!

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