60+ year old thread.

Making Roux

Roux is a thickener for sauces and soups that combines equal parts flour and butter.
Roux Recipes

While you might not know the term, you know the technique: a basic white sauce, such as the base for macaroni and cheese, starts with a roux.

• Glen's Cheese Sauce
• Seafood Wine Sauce
• Sausage Gravy
• D's Skillet Gravy
• Ham with Redeye Gravy
• White Sauce

Related Links

• Cajun and Creole Recipes

Roux ("roo") is used to thicken sauces and soups. Pre-cooking flour allows the starch granules to swell and absorb moisture, and lets you thicken a sauce base without the flour clumping or forming lumps. Rouxs are also used to deepen the flavor of a sauce: browning the flour gives it a nutty, toasted flavor.
Colors of roux


Roux can be white, blond, brown, or dark. The color just depends on how long you cook the fat-flour mixture. While none are better or worse than the others, it does affect flavor and how much the roux can thicken. For an in-depth description and photos of different types of roux, see our All About Roux article.

Cook and stir


To make a basic roux, use equal weights of fat and flour. Four ounces of fat and four ounces of flour equal about 8 ounces of roux (moisture will evaporate). If you don't own a kitchen scale, one tablespoon of flour equals about ¼ ounce. One tablespoon butter = ½ ounce. Butter is the most commonly used form of fat; other fats can be used, but will have a different flavor. Melt the butter over medium heat; slowly add the flour to the butter, whisking constantly. Within 2 to 3 minutes the roux will have a consistency of a cake frosting. A white roux is done when the flour loses its "raw" smell and begins to develop a toasty aroma. Darker roux are cooked, stirring constantly, until the desired color. If you're not adding liquid, immediately remove the pan from the heat and transfer the roux to another container to cool. Be very careful: the hot fat-flour mixture can cause painful burns. Refrigerated or frozen roux will keep well for up to two months and can be added directly to soups or sauces for quick thickening.



=====Make my own rue this is it ^^^^^. Lots of okra & celery,, smoked sausage ,,Lots of mid size shrimp,,,over hot Thai rice==

 

Damn Jim, looks and sounds delicious...
Did you ever think about making the dish for resale "Jim's Gumbo"

 

Too much like work,,,I do use this place for some stuff ,,,They have real good food and fixins

 

http://www.cajungrocer.com/

Some interesting items listed for sale.

 

They make real cajun food ..You & I cant buy the stuff to make a dish for what they are selling ready to eat for... shipping is the hold back,,,,If you ship ground its not too bad..

 

Rota, Spain. My son is stationed there on active duty in the Navy.

 

Hi johneman . I like Crystal River and anything off the gulf coast the best. I have gone on dive trips off of Aruba, St. Thomas and the Florida keys.

I see you were in the Canoe Club, too. I was there 1969-1999. Nothing like a good 10 foot stop (dive term for you landlubbers).

 

Morning All...I put the Cajun Grocer in my address book. Now if I can only get the missus out of the house for a few days so I can mix up a batch(she is the pickiest eater and doesn't like the smell)

Hi Chief, Haven't done any gulf diving yet, but someday I'll get down to Fla. for a dive or two. always wanted to dive the Keys but settle for Cayman for now (time share). We try to do mostly shore dives because we hate spending money and have somebody telling us how, what and when. On a dive in Mauai HI., we got in the water and one guy sucked his tank dry in 15 minutes and the dive master on the dive wanted us all to go up. The remainder of the divers gave him the middle finger salute. And even with that we were only down 40 minutes. doing shore diving we dive our own profile(staying within the limits) and still get plenty of bottom time. Icluding a 10 foot deco stop.

 

That is far out. I have never had the pleasure to see bubbles in Hawaii, but have heard it is wonderful. I guess the closest I got was near Coronado in the early '70s, then in Subic Bay, PI. Had plenty of brown water time though - a real waste because visibility was 6" and nothing but slime (I am sure you know what I mean). Think about swapping your Cancun for a Florida Key time share sometime. You may like it! Rodger Dodger over and out!

 

Starting to research LED landscape lighting today as I get ready for the home front makeover. New front door lights bought and delivered. 4 LED candelabra bulbs bought and waiting delivery. New mailbox and house number plaque bought and waiting delivery. The one boxwood I wanted to salvage was transplanted to a new location yesterday. I still need to dig up some lily's and give them to a neighbor to fill in her hillside she is reclaiming from overgrowth.

Not bad considering the real work begins on July 1st.

 

Hopefully you are doing before, during and after pics...

 

Hawaii wasn't bad, but the best bubbles I left behind were in Bali Indonesia, Phuket Thailand, Bonaire and the Caymans. 2 more years on the time share and we are done with it so the Keys are a good possibility...

 

Kind of to do before pics. The current Holly's are about 18YO and are vastly overgrown.

 

Afternoon all:
Sounds like 3/4 of my yard!

 

I think we both wish we were 40 again. Getting harder all the time to do the work.

 

me, too

 

All good and well but I would still need to dig out the root system. After digging out and transplanting one small boxwood I think I will let the landscaping company remove the rest of the trees and shrubs.

And Stihl FTW. I have a small Stihl myself. Must be close to 25 years old at this point. Still works like a champ!