Today I made a white roux so that on Thursday we can make gravy. Smooth, delicious, lump-free gravy. Mmmmmm…
Nate and I used to watch Good Eats. A lot. In fact, we were a little addicted. But we learned a lot from that show! Years ago, an episode called “Gravy Confidential” aired and that’s when I discovered the technique of using roux to thicken gravy. Until that point, I had always used what Alton calls a “slurry,” flour and cold water whisked together. It works fine, but I must admit that gravy made with roux is in fact richer and smoother.
This is what the roux looks like right after I take it off the stove to cool. It turns a more golden color as it cools and all the bubbles disappear.
If you want to see the Good Eats episode that changed my gravy life forever, click here for Part 1 and click here for Part 2. Part 1 has lots of introductory information (and, of course, some silliness), but the first 5 minutes of part 2 is where Alton actually makes the roux and is the part I find most helpful.
So, let’s make some roux! I’m giving you a play-by-play, so it might seem daunting at first glance, but it’s really quite simple to whip up!
White Roux
From Alton Brown
- 1 oz butter (2 tablespoons)
- 1 oz flour (I do 3 tablespoons since {gasp!} I don’t have a kitchen scale. True confessions, people.)
- Roux made from these measurements will thicken 1 cup of fluid*
Since I know I’m going to be making gravy for a bunch of people on Thursday, and even making my own turkey again next week as per Cate’s request, I decided to make a lot of roux at once. You can put it in the refrigerator for up to one month, and you want it cool or at room temperature when you add it to your hot liquid, so having some on hand in the fridge works perfectly. Today I used 1 cup of butter and 1 1/2 cups of flour to make my roux. This will thicken 8 cups of fluid.
Melt butter (preferably in a saucier, but a regular sauce pan will work, that’s what I have) over medium heat. Have a whisk with lots of wire loops handy and ready to whisk! When the butter is melted and starting to bubble a bit, add the flour all at once and start whisking. Whisk constantly over medium heat until the roux starts to liquify. If you’re cooking a lot of roux like me, this takes a little while…be patient, it will happen! Once it’s liquifying, turn the heat to low and cook for about 3-4 more minutes, whisking occasionally.
The roux and the liquid need to have opposite temperatures, so if your roux is hot, your liquid (broth) needs to be room temp or cool. If your liquid is hot (which mine always is), then the roux needs to be at room temp or cool.
In the video, Alton talks about how gravies thickened with flour will thicken as they cool, so you probably want to have your gravy a bit on the thinner side on the stove so that by the time it reaches the table in the gravy boat, it’s the perfect thickness.
*In terms of the liquid…when it’s Thanksgiving, I always simmer the turkey’s heart, neck and giblets for an hour or two and save that broth, then combine it with the juices from the cooked turkey. If I’m still needing more liquid, I add chicken stock, but I don’t often have to do that. And don’t forget salt and pepper!
A note on storage: I always just put my finished roux in a bowl or tupperware to store in the fridge. I would then chisel out pieces of roux to add to my hot liquid later. It’s kind of annoying. So this time around I’ve put the roux in a ziploc bag with the air squeezed out and I’m going to cool it in the fridge flat like this. I’m hoping it will be easier to break off pieces…we’ll see!
Postscript 11/28/10: Storing the roux in these ziploc bags worked GREAT. I knew that each “brick” would thicken appx 4 cups, and it was super easy to break them evenly into fours, so I could estimate accurately how much roux I was putting into the fluid. And it was easy to break and pop out of the bag. Will definitely store the roux like this from now on!
I think next time I roast turkey this way, I’ll do half of the amount of chicken stock that they put in the pan at the start of roasting, and I’m going to buy turkey giblets separately to simmer in water, like I normally do when buying a whole turkey. That all makes for a much more flavorful gravy.
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
