2006-09-20 04:47:17 · 9 answers · asked by Holly G 3 in Food & Drink ➔ Cooking & Recipes
flour and fat mixed together to make a paste used as a thickening agent
2006-09-20 04:49:37 · answer #1 · answered by d957jazz retired chef 5 · 2⤊ 0⤋
Roux...here in Cajun country we use roux to make gravies. Usually it is a mixture of oil and flour. Heat the oil and add an even amount of flour. Stir constantly around the skillet so as not to burn and get an even color. There are dark roux and light roux. For brown gravy you would want it almost the consistency and color of melted chocolate. After your roux is cooked...as you want to at least get the flour cooked, then you can turn the fire off, add beef broth or chicken broth, depending on the gravy you want. If you keep the fire going it tends to make the gravy bitter. Also if you want seasonings such as salt and pepper, or even the mix of bell peppers, onion, garlic, add them while the mix is cooling. Let it simmer and VOILA! You have a beautiful, smooth gravy. We also use roux as a base for soups, stews and gumbos.
2006-09-20 11:58:38 · answer #2 · answered by Shar 6 · 0⤊ 0⤋
A Roux is a simple brown pan gravy made by cooking your favorite meat and collecting the pan drippings. Then place the drippings in a large skillet and add flour and water and some milk and some butter for more fat if you wish and add some of your favorite spices and herbs all while stirring and simmering the mixture in the skillet. Add more flour to make the Roux thicker as you wish. When done, you now can use the Roux to put over meats, vegetables, mashed potatoes or whatever else you would serve with any meat gravy.
2006-09-20 11:53:35 · answer #3 · answered by COACH 5 · 0⤊ 2⤋
Roux is a French cooking term for a cooked mixture of flour and fat (such as butter, oil or meat drippings) used to thicken sauces and soups.
2006-09-21 03:48:29 · answer #4 · answered by 3kewenay3 3 · 0⤊ 0⤋
1/2 flour, 1/2 butter mixed together and used as a thickening agent
2006-09-20 11:51:27 · answer #5 · answered by scrappykins 7 · 0⤊ 1⤋
a roux is a mixture of equal weights of flour and fat , that are cooked into a paste and used as a thickening agent
As roux's get darker their thickening power decreases
2006-09-20 14:18:54 · answer #6 · answered by Anonymous · 0⤊ 0⤋
equal parts butter or fat to flour over medium heat to get the right color you want then add it to whatever you want to thicken
2006-09-20 12:03:14 · answer #7 · answered by Steve G 7 · 0⤊ 0⤋
Shar's answer is exactly what I would have said. If you like Gumbo it is worth trying to make it.
Enjoy.
2006-09-20 12:20:02 · answer #8 · answered by Cayman_tac 3 · 0⤊ 0⤋
something to do with baking
2006-09-20 11:55:02 · answer #9 · answered by Anonymous · 0⤊ 1⤋