Intro:
Before you begin
Step 1:
Heat the saucepan
Step 2:
Measure the ingredients
Step 3:
Add the fat
Step 4:
Add the flour
Step 5:
Cook to achieve the desired color
Step 6:
Bring it to life (a suggested usage)
Step 7:
Explore the alternatives

2torial #0574: Learn2 Make a Roux (Continued) Explore the alternatives Vegan roux: This version contains no animal products. For the fat component of your roux, use olive oil or any other oil you prefer (unrefined oil is best), but please take note: add two parts flour to one part oil, and prepare as outlined in Steps 2-4. Some folks recommend using this recipe for white roux in particular. However, if you add a tablespoon or two (30-60 grams) of dark red miso (see Keywords) to a blonde roux, you get a a fantastic sauce with a red wine flavor. Or add lighter grades of miso to a lighter roux for something more delicate. Some folks like to add a tablespoon of tamari (see Keywords). Fancier roux-based sauces: Bechamel: a basic French white sauce made with a butter-based roux and milk. Espagnole: a basic brown sauce traditionally made with a deep brown roux, sauteed vegetables and a rich meat stock flavored with herbs and sometimes, tomato paste Mornay: a creamy, Bechamel-based cheese sauce. Stocks are often added for flavor, eggs for richness. Veloute: a stock-based white sauce, sometimes bound with eggs. Roux as glue: using roux as a binding agent. Remember, a roux isn't just the base of sauces, it's the binding agent of many recipes. Croquettes: patties made of vegetables or minced meat (or both) bound with a thick, white roux. Then they're rolled in crumbs and fried until crisp. Creole Gumbo: a thick, stew-like dish that's a New Orleans specialty. There are as many recipes for gumbo as there are cooks who make it, but most associate gumbo with okra, tomatoes, onions and an array of meat or shellfish, or both. All good gumbos start with a rich brown roux.   -end- Learn More! or All steps at once (for ease of printing out)