Roux is the “Mother of all Sauces”
and is a must know classic in every kitchen; no matter your cuisine!
A French technique;
Roux is time honored thickening agent that coaxes your dreamy flavors
into a creamy base! Roux’s smooth paste, made from flour
(I always use Gluten Free) which is fried, sautéed or browned in equal parts of fat!
And Voila your a Rock Star
So Easy Peazy I usually make A double batch!
Adding Roux to sauces soups stews gravy’s and of course
Shepherds pie or the all American mac & cheese.
This Thickening agent begs for creative thinking
Fast forward from France 17th century,
Crossing all borders and time we find the colonist who settled in America
taking their European culinary roots to the extreme by browning this blonde sauce.
THINK French Quarters New Orleans and Cajun cuisine!
They took France’s delicate BLONDE Roux;
and turned it upside down to brown!
This extreme browning achieves deep nutty richness
that’s become characteristic of Cajun cooking. I love both
Here’s the thing Roux is good for your figure and pocket book
because you’re not adding heavy laden creams and such
to coax the comforting
creamy dreamy into your fare!
Mmmm good!
Gluten free Flours with equal parts of fat,
and a bit of stirring is all thats needed to take heed in this fundamental delight!
-Blonde Roux is made with butter is France’s original
-Cajun Roux is made with oil’s
Shepard Pie’s comfort was in the inspiration for inner child within!
A double batch of Roux was made to fortify
my yucca and corn chowder for tomorrow supper!
As Cajun Creole’s say “The Secret is in the Roux.”
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