This is a classic thickener for soups, sauces and gravies. You can make it into any of the three classic forms – light, medium, or dark – simply by increasing the cooking time. This recipe makes enough for about 3-4 quarts of gravy or about 3-4 gallons of soup. Make a large batch and keep it in the fridge, for convenience – it has a very long shelf life, especially if you are using our dairy free variation. Full recipe is below our video!
8oz (227g) butter or dairy free margarine
8 oz (224g) Better Batter Gluten Free Flour
Melt the butter or dairy free margarrine over medium heat in a heavy saucepan. Add the flour all at once, and cook, stirring constantly, until the mixture is smooth.
Continue to cook until the desired color is achieved:
For light roux (appropriate for poultry or fish based recipes) : Cook for about 5 minutes, stirring continuously, or until a light golden blond color is achieved.
For medium roux (appropriate for most recipes) : Cook for about 7-8 minutes, stirring continuously, or until a tan/light brown color is achieved.
For dark roux (appropriate for dark sauces or beef based recipes): Cook for about 10 minutes, stirring continuously, or until a rich mahogany color is achieved.
Allow to cool and transfer to an airtight container. Store in the fridge for up to three weeks.
To use: add roughly 2 tbsp per quart of hot stock and whisk until smooth. Use more or less to taste.