Trivia in the Kitchen, Number Fifty-Six!

Have you ever had to create a roux?  Chances are you have, you just didn’t know it at the time.  Roux is actually quite simple to make and involves two ingredients: flour and fat.  These items are cooked together and are oftentimes used as a thickening agent in many sauces.  Butter, of course, is the preferred “fat,” but lard, vegetable oil, or bacon grease (my personal favorite) can also be used.  The secret to a good rue is to add your flour into your melted fat and then stirred until fully incorporated.

When adding your roux to other liquids (such as broth or milk, when making gravies and sauces), it is important to not allow these liquids to get too hot. To avoid lumps, you should add room temperature or warm roux to a moderately hot liquid, or vice versa. Adding in small quantities while stirring seems to be the recommended practice; you can even allow the mixture to boil, but only briefly. Some authorities suggest that if you make a proper roux, your resulting sauces will never be lumpy.

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