Roux

A roux is used as a base to many sauces, stews and soups, It acts as a thickening agent.

A roux is a mixture of equal parts flour and fat and it is used to thicken sauces, soups and stews. Butter is the most commonly used fat but oil can be used as long as its the same quantity by weight!

It is in an integral part in making a bechamel sauce. Bechamel sauce is made by adding milk to the roux. It is used to make dishes like lasagna and mac and cheese!

For a simple roux recipe, all you will need is 50g of flour and 50g of butter.

  1. In a clean saucepan melt the butter.
  2. Once melted add the flour and stir constantly with a wooden spoon.
  3. For a light roux cook for about 3-5 minute, a light roux is perfect for bechamel sauce.
  4. For a brown roux cook for 6-7 minutes, a brown roux is typically used to make gravy.
  5. For a dark roux cook for 8-15 minutes, a dark roux is commonly used for stews and gumbo!

A good gluten-free alternative is to use Plantain flour instead of regular flour.

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