On Sun, 7 Dec 2003 20:54:19 -0600, "Knox Graham"
> wrote:

>Hi All,
>
>Roux is supposed to be easy...I had three tries at it today and finally gave
>up.
>
>Instructions I have are to heat oil or drippings (approx 1 cup of oil to 1
>and 1/4 cups flour.
>
>Heat oil, add flour a little at a time while stirring. The longer you cook
>it, the browner it gets.
>
>What I'm ending up with is a brown oily mess. I'm not even sure what the
>consistency should be when I'm done.

I'm not the roux god, but I make one for my Crawfish Etouffe' pretty
often.

First off...officially, the the definition of a roux (IIRC) is equal
portions of fat to flour (so not necessarily "drippings", but oil,
lard, shortening, butter, etc.).

These two things are stirred constantly under medium-low to medium
heat to the desired color. "Blonde" rouxs are often used for "white"
sauces, etc., and have a pale tan color to them. Medium roux has more
the color of peanut butter, and a dark roux, slightly darker than
that. The dark ones are the trickiest, since much past that and it
burns, ruining it (get's really bitter).

The consistency? Somewhat of a paste. Usually once the roux is made,
other things are added to finish the sauce or dish.

Bob