Easy magic is the best kind

[torquill]

Roux is like magic. Even Michael Ruhlman sings its praises; it's incredibly versatile, and very easy. That makes it even more gratifying to watch. To begin with, it's a butter/flour slurry; it starts to brown, not exciting. Add liquid, boosh, it's mostly broth and the slurry is gone. Yawn. Suddenly, as it starts to bubble... gravy! Stir it a couple times and it's as thick as you like. Magic.

It doesn't even take real measurements, just a dab of butter, a huge pinch of flour, and a splosh of broth. The butter and flour should be roughly 1:2, ish, volume-wise, but you can adjust the volume of the broth to create the thickness and fat balance that suits you. Brown the flour just a tiny bit, it thickens really well; brown it much more, and it adds a hearty flavor. Use a bit of both for a thick dark flavor. Use bacon grease, goose grease, duck fat, butter, olive oil, sesame oil, ghee, whatever. Use wheat, rice, oat, barley, corn, or potato flour. Play around, it's just a little smidge of fat and flour. And how many dishes can benefit from a creamy gravy? :)

Oh, and need I mention that it's the basis for a good cheese sauce too?

Sometimes cooking really is that neat.

Comments

[supersniffles.livejournal.com]

I use 1:1 fat and flour. Usually 2 Tbls. to a cup of liquid. It was one of the first things I learned to cook.

[catnip13.livejournal.com]

What do you find to be the best GF flour for a roux? I'm working on tweaking my lentil-nut stroganoff recipe.

[luna-torquill.livejournal.com]

I just use straight rice flour. It's the starch that matters, not any special sorts of proteins, so you can get it from just about any type of flour. Not sure that most nuts have enough starch, but legumes should.