Roux is the base for many sauces and gravies. It is made by combining equal, or near equal, parts of fat and flour. Roux can be divided into two main categories: white or brown. White roux is the base of white sauces, while brown is used for brown gravies. The amount of time the roux cooks will determine whether the result is white or brown.
Instructions
1. Choose the proper cooking fat before combining the two ingredients. For a white sauce, use butter or margarine. For brown gravies, use vegetable oil or lard. Measure the amount of fat you plan to use for the roux. Typically, 1/4 cup butter or lard is a good starting point.
2. Heat the fat, over medium heat, until the butter is melted or the oil is hot.
3. Whisk in 1/4 cup of plain flour, stirring constantly, until the roux combines into a thick, paste-like consistency.
4. Cook for several minutes, stirring constantly, for a white roux. Continue cooking the mixture until the roux has darkened in color for a brown sauce.
5. Stir the remaining sauce ingredients into the roux until the sauce or gravy is thick and smooth.
Tags: brown gravies, stirring constantly, until roux, white brown
