Continue whisking as the roux gently bubbles and cooks to the shade desired. Do not allow the roux to bubble too vigorously, or it will burn rather than brown. The white stage is reached once the flour loses its raw smell , after about 5 minutes of cooking and stirring. Although slightly grainy in texture, it is much smoother than it was at the beginning. The mixture is bubbling vigorously and the color is a little paler than when the clarified butter and flour were first combined.
The blond stage is reached after about 20 minutes of continuous cooking and stirring. The bubbles are beginning to slow, and the aroma has taken on nuances of popcorn or toasted bread. The roux is now tan colored, very smooth, and thinner than it was at the white stage.
The brown stage is reached after approximately 35 minutes of cooking and stirring. It be a peanut butter-brown color and its aroma is more pronounced and sharper than the nutty nuances of blond roux. The roux is now thinner, and the bubbling has slowed even more. The dark brown stage is reached after about 45 minutes of cooking and stirring. It is the color of melted milk chocolate. Its aroma will also mellow from the strong, roasted flavor of brown roux and will actually smell a little like chocolate.
The roux is no longer bubbling, and is very thin. After cooking roux, you'll usually add a liquid ingredient to make a sauce milk added to white roux, for example, makes white sauce.
To ensure lump-free thickening when making sauces, the liquid ingredient should be cold or room temperature , and slowly whisked into the hot roux. Do this by adding the liquid a little at a time, whisking until smooth between each addition, until the roux forms a thin paste, then whisking in the remaining liquid and bringing the mixture to a simmer. Cold or room temperature roux is simply whisked into a simmering soup or sauce until it dissolves.
These methods ensure the roux is incorporated slowly and the mixture will not form lumps. Roux begins to thicken soon after it is combined with a liquid, but it must be simmered for 10 to 20 minutes in order to reach its full flavor and thickening potential.
This additional cooking time allows the flour to soften and absorb the liquid, resulting in a silky smooth soup or sauce. If the simmering time is too short, the flour in the roux will remain grainy.
Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux with oil, bacon grease, or other rendered fats. And I loved the humor with it. In SW Virginia we just said gravy regardless of the dish or color. Your email address will not be published.
Notify me of follow-up comments by email. Notify me of new posts by email. Get started on your food preservation journey with our most popular products and starter kits coming soon! Reduction Sauce, Roux, Bechamel, Veloute, Mornay The word gravy usually refers to the sauce that ramps up the meal in flavor, but few are exacting with its use.
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Discounts for active military and students. Visit Our Store. Making a roux gravy isn't difficult, you just need to make sure you have all of the correct proportions. First, determine how much gravy you need and then adjust the fat amount up or down if necessary according to the basic formula. Measure the amount of fat or oil in the pan drippings after you cook your turkey or another piece of meat—you can pour all of the drippings into a liquid measuring cup and then remove what you need, or simply scoop out the amount of fat with a tablespoon measuring spoon and set aside.
Discard the remaining drippings or save for another use. Add butter, cooking oil, rendered bacon grease, or lard if you need to increase the volume of fat.
You can prepare the gravy right in the roasting pan making sure to first pour off any extra fat beyond the amount you need for gravy , which allows you to scrape up the brown bits of flavor stuck to the bottom.
Or, if you prefer, transfer the drippings to a clean saucepan or skillet. Bring the fat back up to a medium-low temperature if it cooled. Sprinkle an equal amount of all-purpose or Wondra flour onto the hot fat and cook it, whisking continuously, for at least 5 minutes over low heat to remove the raw flavor of the flour. Add the corresponding ratio of liquid slowly to the roux while continuing to whisk it. Bring it to a simmer whisking continuously to prevent lumps until it reaches your desired thickness.
Keep in mind that the gravy continues to thicken as it stands, so resist the urge to speed up the process by adding additional flour. Once the roux gravy is cooked, you may decide to alter the consistency and flavor a bit. To thin the gravy, add a little more broth.
To thicken runny gravy, cook it a little longer. Unless you started with a heavily seasoned piece of meat, you probably need to add salt and pepper before you pull the gravy off the stove. Use a fat separator if the gravy seems greasy. For an exceptionally smooth gravy, strain it through a sieve into your serving boat or bowl. Actively scan device characteristics for identification. Use precise geolocation data.
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