BIG 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:

• "Heat the oil first. Add flour a little at a time until the mixture becomes dough-like. Constantly stir the mixture and add more oil or flour as needed to get the right consistency. Keep stirring until the desired color is achieved, which is typically a dark brown (but NOT burnt). *Note that your roux should be a shade darker than whatever color gravy you're trying to achieve because once you add the liquid it will lighten.* Before your desired color is reached, add in whatever vegetables/meats to be sauteed or browned, then add the liquid. The timing is purely a judgement call as it depends on the cooking temperature. Typically, you would want to make your roux on a med/med-high heat. At this point, you can either scoop some roux out into a bowl if you feel like you've made too much for your recipe or add in the liquid to make your gravy. It is not a bad idea to make a bit more than you need and scoop some out before adding the liquid because you can always add some of the roux back into the gravy if the consistency is too thin. Or you can always add more liquid (if the size of your pot allows) if your gravy is too thick."