Light Brown / Peanut butter roux
Roux which although sounds like the english “rue”, as in “rue the day”, will never be considered an ill-fated time investment, once you discover this wonderful two ingredient thickener. Yes, sure it doesn’t create a clear sauce like corn starch or arrow root, but it can add that extra enhancement of flavor to the finished dish that has them licking their chops for more.
I think it is fantastic that such flavor can be derived from so little. Oil and flour. That’s it. after that, it is simply preparation for color, and its linked flavors, with an understanding that the longer you cook it, the less it will thicken in the end.
Spend some time mastering this foundational building block for sauces. There are many forms, white for cream sauce, brown / peanut butter for gravy, or brick for jumbalaya. You need to know this. This basic will make you a better cook.
I tend to make my roux in a separate pan, so I can control the exact color I desire. Some recipes call for adding flour to searing meats or sauteing vegetables to create the roux. However, in essence, it is oil, usually in the form of butter, and flour which make up this cornerstone. If you are going for brick or really dark roux as called for in some cajun or creole recipes, consider cutting some or all of the butter with a higher smoking point oil, like canola or peanut.
Roux
4 tbsp unsalted butter
4 tbsp all purpose flour
In a small sauce pan, melt butter over medium high heat. When foaming stops indicated by the lack of spitting, add flour. Using a plastic whisk, combine melted butter and flour into a thick paste. The roux will bubble and some of the butter will relax out of the paste. Reduce the heat to medium and stir roux. The heat will begin to cook out some of the structure of the paste. Be careful to monitor the temperature of the stove, as the roux will begin to change colors and brown. This can happen quite quickly, so be careful. Continue to stir and monitor the roux. When the color of the roux is about one color change above the desired depth of browning, remove from heat. Stir the roux and set aside to cool. The carry-over heat should continue to darken the roux to the desired color.
Finished roux has the consistency of wet sand, with a thin film of oil when tipped.
For general purposes, I tend to use light-brown roux. It adds a nice little buttery creaminess and toast from the flour. Add roux to pan juices or other liquids for a nice coating sauce.
Roux can be refrigerated in a sealed container for later use.
