Brown Roux Recipes

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WHITE ROUX



White Roux image

Provided by Alton Brown

Categories     side-dish

Time 5m

Yield Enough roux to thicken 1 pint

Number Of Ingredients 2

4 tablespoons of pan drippings and/or butter
6 tablespoons flour

Steps:

  • Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
  • Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
  • Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

BROWN ROUX



Brown Roux image

Yield makes 1 1/2 cups

Number Of Ingredients 2

1 cup vegetable oil
1 cup flour

Steps:

  • Pour the oil into a saucepan. Slide it over medium heat and get the oil nice and hot. Whisk in the flour. Cook, whisking constantly-it will be a bit grainy at first. Soon the flour will start turning color. This will deepen with every passing minute. You're aiming to get a nice chocolate brown color and a rich, nutty, toasted smell. So open up your senses and keep whisking. Once the roux reaches the perfect color and smell, pull the pan off the heat and keep whisking as it cools down a bit. It will get thinner and smoother. Use the roux right away or pour it into a plastic container and let it cool down completely. Refrigerate til you need it.

BROWNED FLOUR



Browned Flour image

Now when you make your roux for gravy, it will have a nice golden brown color...and you don't even have to burn it!!

Provided by Happy Harry 2

Categories     Low Cholesterol

Time 10m

Yield 1 cup

Number Of Ingredients 3

1 cup all-purpose flour
salt (optional)
pepper (optional)

Steps:

  • Spread flour over bottom of shallow skillet.
  • Cook over low heat, stirring constantly until evenly browned.
  • Remove from skillet as soon as it reaches the coloring you want.Time may vary.
  • Cool completely.
  • Store in air-tight container.

Nutrition Facts : Calories 455, Fat 1.2, SaturatedFat 0.2, Sodium 2.5, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9

DARK ROUX



Dark Roux image

Use this to make Shrimp and Crab Gumbo.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Yield Makes 3/4 cup

Number Of Ingredients 2

1/2 cup vegetable shortening
3/4 cups all-purpose flour

Steps:

  • Place rack in center of oven. Heat oven to 325 degrees. On the stovetop, melt shortening in a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over shortening; whisk to combine. Mixture will be thick and pasty. Continue to whisk until light brown, 10 to 12 minutes.
  • Transfer skillet to oven; let roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45 minutes (whisk every 30 minutes if pan is not cast iron).

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