White Roux

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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!

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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!

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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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I have never made a roux before, so I was really scared. The first time I did it, I sorta burnt the butter before it even melted! But after some precautions and an electric mixer it worked very well!

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This recipe paired with Alton's "Gravy for Roast Drippings" recipe has removed all fear from Thanksgiving Day. The gravy always works now!

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It really helps you to make a perfect gravy (look for Alton^s
recipe never again will need another.

Gloria

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My first roux. I thought making a roux was something only a chef did...this recipe is so simple and idiot proof. Makes awesome gravy.

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Simple to make and works great as a thickener for soups and stew as well as gravy.

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I was nervous about trying this and the gravy recipe but I followed the instructions and it turned out great. I had a hard time smelling the "nutty scent" at one point of the recipe so I just did what I thought I should do.

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Worked great for thickening my turkey gravy. I liked that I could prepare it ahead of time.