A roux is a thickening agent, made using equal parts flour and fat. The flour is toasted and whisked into the fat, adding a specific nutty flavor to whatever it's thickening.
WHAT IS ROUX?
INGREDIENTS: - 1 cup avocado oil or 1 cup clarified butter - 1 cup cassava flour INSTRUCTIONS: Heat oil/butter in saucepan, whisk in cassava flour. Cook over med-high heat for 10-12 minutes.
INGREDIENTS: - 3/4 cup clarified butter - 1 cup gluten-free flour INSTRUCTIONS: Melt butter in saucepan, whisk in flour and cook over medium heat for 7-8 minutes.
INGREDIENTS: - 1/2 cup oil - 1-2 teaspoons xanthan gum INSTRUCTIONS: Add oil to saucepan, medium heat. Sprinkle one teaspoon xanthan gum while whisking. Then add 1/2 teaspoon of xanthan gum, whisk for 30 seconds.
INGREDIENTS: - 1-2 tablespoons arrowroot or tapioca starch - equal parts water INSTRUCTIONS: Whisk/mix arrowroot or tapioca starch and equal parts water. Then add to your soup/chowder/etc.
FOR SAUCES: Slowly whisk the cold or room temperature liquid into the hot roux. Then whisk again, slowly, to combine.
At the end of cooking, add the slurry (equal parts starch and water) and stir while heating to thicken soups and bisques.
FULL RECIPE AT: