How To Make The Best Roux For Gravy

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The Master Chef, My Dad

My dad taught me how to make a roux (roo) when I was 12 years old and at that time I didn’t realize the importance of the lesson.  If you have never heard of a roux or if you want to make yours even better, you must read this recipe.

A roux is essential to thicken a sauce or to deepen the flavor with the use of precooked flour that absorbs the moisture.  If you just added flour to a sauce, it would clump and lump while ruining your entire dish.  A roux is used when making meals such as homemade macaroni and cheese, chicken Marsala and beef stew.  But today I am going to teach you how to make the best roux for gravy.  With the holidays being right around the corner, you will want to have this information on hand.

A roux can be light or dark, but browning the flour gives a nutty flavor, which is my favorite. What color you get completely depends on the length of time you cook the flour mixed with the fat. Ensuring that you create the roux properly will certainly effect flavor and the ability of how much the roux will thicken.

So here’s how to make the best roux for gravy.  To make a basic roux you will need equal amounts of fat and flour. Depending on how much gravy you are making and how thick you like it, will decide how much of a roux you will need.  For instance, five ounces of fat mixed with five ounces of flour is equal to about 10 ounces of roux, keeping in mind that the moisture will evaporate.  Butter is generally the most commonly type of fat used and creates the best flavor. As a Skinny Healthy Girl, I tend to stay away from butter, but when it comes to the base of a sauce that will be stretched, it is ok.  Remember it’s all about balance.

Start by melting the butter over medium heat in a sauce pan while slowly adding the flour and constantly whisking.  If you really want to get the best possible flavor, your roux should be put together in the roasting pan that your turkey or chicken was cooked in, just remove the bird and put the pan on the stove top.  While your turkey (or chicken) was cooking, a fond (flavor drippings) was created and is always where your roux should start. You will notice in about 2 minutes, the roux will have thickened to the consistency of a frosting.  The darker the roux the deeper the flavor, so continue to whisk until you get the desired color.

Learn More Ways To Add Healthy Flavor Here

After the roux is completed, the liquid of choice is added, which for me this is fat free, low sodium chicken broth that I talked about here.  As you slowly add the liquid, continue to whisk and combine the roux and you will slowly see the gravy thicken.  If it’s too thick, add more broth, if it’s too thin just continue to whisk and work out the moisture.  My secret for fabulously flavorful gravy is to add 2-3 cloves of finely chopped garlic and 3 tablespoons of chopped flat leaf parsley then salt and pepper to taste.  I hope that you stun your guests this holiday season now that you know how to make the best roux for gravy.


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