Roux also rue or panada is a substance created by cooking flour and fat (traditionally butter).
Roux is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce and espagnole sauce. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. Ref: http://en.wikipedia.org/wiki/Roux
EQUIPMENT: measuring cup and spoons, 11½-inch stainless steel stir-fry skillet wok
PREPARATION TIME: 15 minutes | Makes about 12 tablespoons
1 stick (8 tablespoons) unsalted butter or clarified butter
1 cup all-purpose flour
In the stir-fry skillet over medium heat 240°F (116°C), gently melt the butter until slightly separated; simmer 1 or 2 minutes. Do not allow the butter to burn or turn brown in color. Stir in a little bit of flour at a time and cook, stirring occasionally. The roux is cooked through when it is light blond in color and has a slight aroma of baked cookies, 10 to 15 minutes. Cook, stirring constantly, about 15 to 20 minutes for a dark roux.
CLASSIC ROUX, PER TABLESPOON: 111 Calories | 8.1g Fat (67% calories from fat) | 1.2g Protein | 7.8g Carbohydrates | 21mg Cholesterol | 0.9mg Sodium
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off.
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