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Wednesday, 04 March 2009 09:33
Running with Knives
It’s simple. A roux is used to thicken soups and sauces, very popular down here in New Orleans. It’s composed of equal parts (in weight) flour and butter. The main reason may be to thicken but it also adds a great deal of flavor if developed properly. 
For the blonde roux, continue cooking and stirring until a stronger, nuttier aroma takes over and the flour caramelizes. This should take no more than a couple of minutes (this type of roux can be used for veloutés). 
peanut butter. The smell will also change into a toastier aroma. There is a difference between toasty and burnt. If you feel that it’s burnt, then it probably is. Just get rid of it and start again. It’s not worth destroying your gumbos or gravies over. This usually takes roughly 5 more minutes depending on your heat (typically used for gumbos and brown/dark gravies).
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