A roux is a thickening agent made from some kind of fat with an equal portion of flour. You melt the fat, add the flour, then cook until the flour taste is removed. At that point, you can add it to a soup or a stew to thicken it, or add liquid to it to make it a gravy or a sauce. Once the liquid is added, you stir gently until it boils. As it starts to boil, the sauce will come together and thicken. Boil it for about 1 minute, and it’s done.
This is the base for most gravies, including “country gravy” or “sausage gravy.” Using the fat rendered from cooking your meat as the fat part of the equation, you add flour then milk, salt, and pepper. We love to cook turkey sausage or beef bacon and make a gravy for Mama Lucille’s Buttermilk Biscuits.
When I make roast beef, I’ll make a roux from some of the juices in the pan, flour, and water. A little salt and pepper, and you have a wonderful beef gravy to go with your dinner.
One of the first things my kids get to do at the stove in the kitchen is stir the roux. Kaylee’s been doing it for years and pretty much doesn’t need instruction from me anymore as to how to make it.
This particular roux was made with butter, whole wheat flour, green onions, and milk. This was the base for the cheese sauce in Amazing Au Gratin Potatoes. Once the sauce formed, we added shredded cheddar cheese to it, then stirred it all up with the sliced potatoes.
It was incredibly yummy.
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