Heat the oil first. Add flour a little at a time until the mixture becomes dough-like. Constantly stir the mixture and add more oil or flour as needed to get the right consistency. Keep stirring until the desired color is achieved, which is typically a dark brown (but NOT burnt).
*Note that your roux should be a shade darker than whatever color gravy you're trying to achieve because once you add the liquid it will lighten.*
Before your desired color is reached, add in whatever vegetables/meats to be sauteed or browned, then add the liquid. The timing is purely a judgement call as it depends on the cooking temperature. Typically, you would want to make your roux on a med/med-high heat.
At this point, you can either scoop some roux out into a bowl if you feel like you've made too much for your recipe or add in the liquid to make your gravy.
It is not a bad idea to make a bit more than you need and scoop some out before adding the liquid because you can always add some of the roux back into the gravy if the consistency is too thin. Or you can always add more liquid (if the size of your pot allows) if your gravy is too thick.
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 1|
|Calories from Fat: 1523 (79%)|
|Amt Per Serving||% DV|
|Total Fat 169.2g||226 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 106.4g|
|Polyunsanturated Fat 47.8g|
|Cholesterol 0mg||0 %|
|Sodium 2.5mg||0 %|
|Potassium 133mg||3 %|
|Total Carbohydrate 94.8g||28 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 91.5g|
|Protein 12.8g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1937
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