Dark Roux – A practice in patience
Roux is a classic French ingredient used to thicken sauces and stews. There
are white, brown, and dark roux. It is used in all four of the mother sauces.
Roux takes time and does not like to be rushed or be left alone for too long.
The goal is to allow the butter (or some use oil) to toast the flour, slowly,
achieving a dark brown color and a nutty flavor. Cooking larger amounts of
seem to take longer periods of time to brown. There is a fine line between
reaching the nutty flavor and it being burnt. I’d say it about 1 minute, 2
minutes fine line. Low heat, a wooden spoon, a watchful eye and patients
should do the trick.
½ cup butter (1 stick) or ½ cup olive oil
½ cup flour
Melt butter over low heat and slowly whisk in flour until smooth. Stir flour,
butter mixer continuously with a wooden spoon on low heat until it has
turned a dark brown in color and gives off a nutty fragrance. About 20-25
minutes depending on the size of your pot or pan.
Roux is a classic French ingredient used to thicken sauces and stews. There
are white, brown, and dark roux. It is used in all four of the mother sauces.
Roux takes time and does not like to be rushed or be left alone for too long.
The goal is to allow the butter (or some use oil) to toast the flour, slowly,
achieving a dark brown color and a nutty flavor. Cooking larger amounts of
seem to take longer periods of time to brown. There is a fine line between
reaching the nutty flavor and it being burnt. I’d say it about 1 minute, 2
minutes fine line. Low heat, a wooden spoon, a watchful eye and patients
should do the trick.
½ cup butter (1 stick) or ½ cup olive oil
½ cup flour
Melt butter over low heat and slowly whisk in flour until smooth. Stir flour,
butter mixer continuously with a wooden spoon on low heat until it has
turned a dark brown in color and gives off a nutty fragrance. About 20-25
minutes depending on the size of your pot or pan.