Ingredients
- 4 tablespoons of pan drippings and/or butter
- 6 tablespoons flour
Directions
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.
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By tracymichelle71
Albany, Oregon
on November 24, 2011
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I'm the only one in my family who is "allowed" to make the gravy for any and all of our holiday meals and every year before this year I've always used corn starch to thicken it, but this year I thought that I would try using flour instead. My husband & I were nervous about messing with a good thing, but I'm sooo happy I did!
I've only made a roux once before and was worried when it got a little thick and kind of crumbly, but it came together perfectly at the end.
I also didn't wait for the roux to cool down to room temp - I just added the hot liquid to the hot roux and it worked out great!
By oocrazinessoo_1...
chico, 43
on July 02, 2010
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This is the same roux my mother taught me. Works great and tastes great. I am curious why it says the roux should be cooled first for use with hot liqiuds? I have used it with hot liquids and it thickened just fine. So much better than using corn starch!
By ima1032_1324843
Agoura Hills, CA
on January 01, 2009
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Tonight was the first time I ever ponied up and attempted to make gravy from pan drippings off of a roast. Having seen the episode in the not too distant past, I recalled Alton making a roux first.
I made this in the morning, hours before the roast ever hit the oven. After cooking the roast, while it was tented and resting, I deglazed the pan, added the roux and whisked away. The gravy was PERFECT because I used this recipe!
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