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Easy magic is the best kind
Sep. 10th, 2011 20:44Roux 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.
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.
