Roux

Culinary definition of roux:  A paste of melted fat and flour, used to thicken gravies and sauces.

C@H FOOD FOR THOUGHT 
Quite simply, roux is melted fat and flour, stirred constantly and with great love, over low heat until the 'floury' taste is cooked out and the roux reaches the desired shade of brown - light to dark - and nutty flavour.  The process may take five or 45 minutes, depending on fat, flour, humidity, temperature and end use.  Roux is a base for gravies, sauces, gumbos and stews. Used as a thickener.

'Who's your mama, are you Catholic, can you make a roux?" - an age-old New Orleans refrain that makes sense today only from a culinary perspective.  Apparently, the other historic holy trinity in Louisiana (in addition to the Cajun/Creole interpretation of mirepoix: celery, onion and bell pepper) focussed on a prospective mate's ability to make roux - the very foundation of southern sustenance. 

✭ ✭ ✭ Making traditional gravy from roux. Once cooked meat has been removed from the pan, pour off all but a few tablespoons (15-30 ml) of fat, place on medium stovetop heat and add an equal measure of white flour.  Use a whisk to incorporate the flour and fat, and to pull the brown bits from the bottom of the pan.  The roux 'paste' will form quickly, so take care not to let it burn before adding hot stock, a bit at a time, letting the gravy come near to boil and thicken between additions.  Season with salt and pepper as desired.  Never add flour to completed gravy for it will surely lump - see thicken for how-to thicken sauces and gravies. 

Two tablespoons (30 ml) each of flour and fat provide enough base roux to make a lovely thick gravy for two - add incrementally as needed.

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