If clarified butter is not available, vegetable oil is often used when producing dark roux, since it does not burn at high temperatures, as whole butter would.
Swabian (southwest German) cooking uses a darker roux for its "brown broth" ( braune Brühe which, in its simplest form, consists of nothing more than lard, flour, and water, with a bay leaf and salt for seasoning.
This is also a good choice if you're making a roux for macaroni and cheese.
Japanese curry, or kar is made from a roux made by frying yellow curry powder, butter or oil, and flour together.Alternatives edit Cooks can substitute for roux by adding a mixture of cold water and wheat flour to a dish that needs thickening, since the simpele zoetzure saus maken heat of boiling water will release the starch from the flour; however, this temperature is not high enough to eliminate.1, roux is typically made from equal parts of flour and fat by weight.When the roux has reached the color and texture you want, remove it from heat.If you want to use the roux later, place it in a food storage container australie cadeau and keep it covered in the refrigerator.Gratin dishes like potato, cauliflower or tomato gratin have a creamy, cheesy sauce that is built from blonde roux.Upload error Awesome picture!Now just cook until your roux is the color and consistency you want!Since less is needed to thicken, it imparts less of the raw flour taste, and it also makes the final sauce shinier.Did you try these steps?
You can scoop out as much as you need on a recipe-by-recipe basis.
Some recipes call for a blond roux.
A mixture of water and flour used in this way is colloquially known as cowboy roux, and in modern cuisine it is called a white wash.
We use cookies to make wikiHow great.The mixture is heated and stirred until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent and the desired colour has been reached.Some people find it easier to start the roux on the stove and finish cooking it an over heated to 325 degrees.The fatty part separates to form stakovoutyro, staka butter, which is kept for later use and has a faint cheesy flavor.For other uses, see, roux (disambiguation).It will leave third degree burns, and stick until it cools.Shortening makes a good roux base for lighter gratin dishes, since it doesn't have an overwhelming flavor.Light (or "white roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world.In Cajun cuisine, roux is made with bacon fat or oil instead of butter and cooked to a medium or dark brown color, which lends much richness of flavor, albeit less thickening power.

If the roux starts smoking, it's burning.
Gonzales, LA: Chef John Folse.
When the fat has melted, add the flour, stirring the mixture constantly with a whisk to get rid of lumps.