Homemade Roux Part II: Storing the Roux

In part I of our roux series, I showed you how to make a batch of roux.  I often make a batch large enough for several uses and store the excess roux.  This helps to save a lot of time and effort when making future meals.

After cooking your roux to the desired color, pour your roux into a glass bowl.

Allow the roux to cool before storing.

Once the roux has cooled, divide it into an appropriate storage container.  If the flour and oil have separated, simply stir the oil back in before dividing.  Some people argue you should pour off the excess oil.  I like to do this before using - not before storing.

If you will be storing your roux in the refrigerator, I recommend using a glass jar.  Since roux will store for a long time (it’s simply flour and oil), your plastic is likely to take on the smell of other refrigerator items.  Your plastic container will also take on the smell of your roux.

If you will be storing your roux in the freezer, you can use either glass or heavy plastic.  I personally use Ball’s plastic freezer jars to store mine in the freezer.

Make sure you use a container that allows for one inch of expansion at the top.

Next we will discuss how cook with roux and take a look at how we make our delicious gumbo.

Homemade Roux Part I: Making the Roux

A family favorite at our house is a big bowl of gumbo and rice.  The secret to making a great gumbo is homemade roux.  A lot of people are intimidated by the process, but it’s really quite simple and well worth the time.

To make your roux, you need equal amounts of flour and fat.  I use vegetable oil as my fat, but you can use clarified butter, lard, or other cooking oils.  Since making roux can be a time consuming process, I always make a big batch and store the excess roux for future use.  My gumbo requires a 1 cup ratio so I use 4 cups flour and 4 cups oil.  This is enough for 4 gumbos.

Add your oil to a heavy pan or dutch oven.  Heat the oil over medium heat and add the flour.  Using a wooden spoon, stir the mixture continuously until you achieve the desired color.

You will be able to see, feel, and smell when your roux changes to a new color.

If you are making roux for a milk based sauce, you want to stop cooking it before the color and smell change.  I use this “white roux” for cheese sauce for my son’s veggies and in my mac n cheese.

After your roux changes color, it will become golden brown (”blond”) and smell similar to popcorn.  This roux is used as a thickening agent for stock based sauces.  You would use this to thicken your soups or stews.

In the next stage, the roux takes on a peanut butter color and a nutty smell.  I’ve never used this particular roux, but some prefer this flavor over a darker roux in their gumbo dishes.

Finally the roux will turn the color of milk chocolate.  This roux is the perfect ingredient for making your gumbo.

You don’t want to cook your roux past this point or it will burn.  Please be aware that your roux can burn at any stage if your heat is too high or you aren’t continuously stirring.  If you see any black flecks in your roux, it has burned and you need to throw it out and start over.  You cannot save a burned roux.

Stayed tuned to future posts where I will show you how to store your roux and how to use your roux.

In Season: Tangelos

Tangelos are currently in season which makes them an excellent frugal choice during your meal planning.

What is a tangelo?

A tangelo is a hybrid tangerine crossed with either a pomelo or a grapefruit.  They taste like a tangerine, but they produce a lot more juice.

In the picture you can see the tangelo’s identifying “nipple”.

How do I select a good tangelo?

Tangelos should have smooth, red-orange skin.  Try to select the tangelos that feel heavy for their size.

How do I eat a tangelo?

Tangelos are best eaten like an orange.  (They are actually easier to peel than oranges.)  You can also use them in salads as a replacement for mandarin oranges.

Homemade Spreadable Butter

Spreadable butter is delicious, convenient, and when store bought - expensive. You can make your own spreadable butter at home from stick butter and water.

Let one stick of butter soften at room temperature. Once it’s soft, slowly beat the butter and gradually add 1/2 cup of water until all the water is absorbed. Store the resulting butter in a reusable container in your refrigerator.

Note: This butter is to be used as a spread and is not appropriate to use in baking.