Oil free roux

[paw paw]

Tried a new way to make a roux the other day and it works well. Just brown some flour in the skillet like your making brown gravy but dont add any oil or shortening. As it starts to get brown on the bottom just fold it over and keep stiring every 15 to 20 seconds untill you get it as dark as you like. Set it aside to cool or best yet place it in a clean dry glass bowl to cool then caramelize some onion, Red bell pepper and some parsley in about 2 tbl spoons of butter and not margerine. This gives the stock better flavor and in my opinion adds enough fat in the base. then add your favorite stock; fish , clam, chicken,beef .
I Also add a dark beer such as a stout or porter if i use the stock for a red meat dish and a dry wine if for chicken or fish...A good start to a fine meal and it feed a lot of in laws..........

[Flatcoat1]

paw paw - you may not be using an oil for your roux but are you not using a fat instead? I know that all lipids are not the same but . . .

[Wildacesranch]

Paw Paw - I plan to try your roux. Your way keeps down the over all fat content and I think it would have a better flavor from a dry flour browning. Wish me luck.

[paw paw]

paw paw - you may not be using an oil for your roux but are you not using a fat instead? I know that all lipids are not the same but . . .
Yea I found out it controlls the amount of fats in the dish. If you use oil or shortening to make the roux then sautee the veggies in butter the whole dish to me tastes a bit oily and the veggies dont stand up well to that imo. Just remember if you start to see black spots in the flower throw it away and start over cause its starting to burn. Going to try some A 2 Fay tonite.....I know how its spelled lol

[Hard H2O]

If you just browned flour without fat you did not make a roux. A roux is fat and flour.

It may work but it is not a roux.