INGREDIENTS:

Equal parts by weight of fat such as butter, shortening, olive oil, bacon drippings, lard,  etc.
Equal parts by weight of all-purpose flour

NOTE:  One part butter equals two parts flour by measure.

Using a heavy skillet such as cast iron or heavy bottom multi-layered skillet over medium heat, add butter and allow to melt.  Gradually add flour to the melted butter constantly stirring to prevent burning or sticking.  The longer you cook the roux the darker it will get.  If you see small dark specks in the roux it is burned, throw out and start over.  You must constantly still the roux to prevent burning it.  It will take about 5 to 30 minutes to make a roux depending on what color you want the roux from a light cream color all the way to a dark brown or chocolate color.   If you want a thicker rue without cooking it longer, use an extra part by measure of flour.

Roux pronounced ("roo") is used to thicken sauces and soups.  Pre-cooking flour allows the starch granules to swell and absorb moisture, and lets you thicken a sauce base without the flour clumping or forming lumps. Rouxs are also used to deepen the flavor of a sauce: browning the flour gives it a nutty, toasted flavor.  Many Cajun recipes start out with the making of a roux and then add their Holy trinity (cuisine); onions, bell pepper and celery.  In this part of South Eastern North Carolina, Anson County, we never heard the word roux growing up but gravy was used to describe the same thing.  My bride of 44 years has made her share of roux aka gravy.  My favorite roux aka gravy is from the fat dredging rendered from fried wild rabbit and used to make the roux aka gravy.  It just doesn't get any better than that IMHO (In my humble opinion)!

Many recipes featured on this web site feature a roux based sauce and/or gravy, therefore will not make a roux with sequence pixs just for this page; maybe later when time permits.

NOTES:  Rule of thumb for preparing gravy:  2 Tablespoons oil, 2 tablespoons flour and 1 cup liquid is about the right ratio.  For a thicker rue, add more flour.  

Above gravy aka roux picture from my Pot Roast n Veggie recipe.

Web posted by Bill aka Mickey Porter 07-21-12.

LEAVING ON A SPIRITUAL NOTE