First You Have A Roux Recipes

Steps:

• To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
• It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
• Butter is the most commonly used form of fat.
• Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
• Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
• Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
• For example, butter contains a small amount of water.
• However, bacon fat, which has been perfectly rendered, contains no water.
• Within these variables there are varying levels of consistencies.
• If your roux is too thin, add a small amount of flour.
• If it is too thick, add a small amount of fat to thin it out.
• When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
• As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
• Then heat the entire mixture until it comes to a simmer.
• This process will keep the roux from creating lumps.
• Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.

Steps:

• Put stick of butter in a skillet or pot that you are going to cook in and then add the flour on top. On a medium-high heat the butter will melt and then continue to stir the flour into the butter (at this point it's not a roux, just butter/flour mixed. A roux has to develop with heat, changing texture and color over time. All too many people call it a roux once it's mixed. Thats not a roux.). It will get foamy, thin, thick, foamy and thin again many times as it also changes colors. What you want to do is let it change textures at least a few times for a "blond" roux. This is a light color similar to ginger ale. Then you go to a little darker color for Etouffees and soups. Then go very dark say the color of Coke or Pepsi for Gumbos. This process takes about 20-30 minutes depending on the color you are looking for in your roux.
• Make sure you continue to stir as long as this is on the fire. If you don't it will get little black flecks in it which means it's burned. If that happens you need to throw it away and start all over. It will taste like burned garbage if you don't throw it away. DO NOT STOP STIRRING. Not even for a minute!
• Roux can be saved for a while in the fridge. You can make any amount that you wish by doubling the above. It's easy equal parts of flour to fat. You can also use Olive oil, peanut oil, Canola oil but Butter is the best and most rich flavor of all of them.
• a picture of what a light blonde roux for dishes like sausage and gravy for biscuits and chicken and dumplings
• a picture of medium roux For etouffe and light soups like chicken noodle
• Then the dark roux for gumbo's, spaghetti sauce, chili, beef stew, beef soups