Comments

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  Donna (Food on the Table)

  Well, it depends on what kind of dish you're making. Probably the most common, classic roux would start with butter and flour. Just whisking them in the pan long enough to cook off the rawness of the flour and not add any color will just give a nice richness to your dish, but if you let your roux cook longer and go darker, that will definitely give a bit of a nutty flavor to your sauce, as well as deepening the color. I do know that a lot of Cajun cooks will start their roux with vegetable oil and flour (and they tend to make the roux on the darker side, too.)

  about 1 year ago
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  Chef Heather (Food on the Table)

  @Lesley- Donna gave a great response to your question! But here is some additional information you may find useful. A roux is a thickening agent for soups and sauces. Typically a roux is made with melted butter and flour but can be made with a variety of oils and animal fats. Vegetable oil, canola oil, olive oil, clarified butter, shortening, bacon grease or other rendered fats can all be used. Roux can be different shades: white, blond, brown, and dark brown, all depending on the length of time the roux is cooked (not the ingredients used). Light and blond roux have a lighter flavor and is best used to thicken white sauces, chowders, and macaroni and cheese. Brown and dark brown roux have a rich and nutty flavor. However, a darker roux has less thickening power than a white or blond roux. Because of this nice nutty flavor, they are typically used in Cajun and Creole dishes, such as gumbo and jambalaya.

  about 1 year ago
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  Lesley

  Thanks! That would explain why the directions for the roux I've seen in different recipes aren't always the same.

  about 1 year ago
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  Lesley

  Here's another question for you. If I'm using a different kind of flour, like something for a gluten-free dish, can I expect it to do the same thing as a regular flour in terms of making a roux?

  about 1 year ago
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  Anne

  Unfortunately, gluten free flours will not do the same thing. I've tried. If you are gluten free, your best bet is to up the seasoning a bit and use cornstarch. If you are making Gumbo, use sassafras file' powder to thicken at the very end - DO NOT COOK the file' (pronounced feel-ay) powder!

  about 1 year ago
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  Lesley

  Thanks for posting the info, Anne!

  about 1 year ago
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  Chef Heather (Food on the Table)

  Great question Lesley and great response Anne! Thanks for sharing! For more information about making a gluten free roux check out this discussion: (http://www.foodonthetable.com/discussions/850-gluten-free-roux-question)

  about 1 year ago
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  Angie

  Arrowroot can also be used as a thickener. Rice flour and potato flour can also be used. If you are going to freeze your stuff with roux check I remember reading it matters but I never tried to prove or disprove.

  about 1 year ago
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  Donna (Food on the Table)

  Great point about the arrowroot, Angie, especially for anyone who may have a corn sensitivity. Interesting question about the freezing, too--I've not heard that before! Maybe one of our chefs can answer this from personal experience.

  about 1 year ago