Recipes sugar desserts - no sugar added recipes

   Basics    Desserts    Half SF       Soups Salads Entrees Leftovers Desserts Side Dishes Other   
Bookmark This Page Return Home PageMail to Friend

Basic Roux
(Excellent for gumbo and gravy.)


Equal amounts of oil or shortening and flour.
Heavy skillet (iron works best)

DO NOT use butter, margarine or butter substitutes for making roux.

Minimum amounts to make this recipe 'work' are 1/2 cup of oil or shortening and 1/2 cup flour.

Place skillet on the stove at medium-high heat. Add the flour to the oil. If using shortening, allow to melt before adding flour.

Stir the oil and flour together with a spoon or whisk until well blended. You want to maintain a smooth consistency, no lumps.

Keep stirring continuously so as to keep the roux from burning or scorching. Continue stirring over medium high heat until you have the color of roux you want.
The darker the color the stronger the flavor.

When the roux has reached the color you desire, immediately remove from heat. Roux is ready to be used in gumbo or gravy.

Texas Tourist Travel Informaion

For All Your Cooking Needs

  • Cake Pans
  • Cake Decorating
  • Utensils & Gadgets
  • Party Supplies
  • Helpful Links

How to Prepare for a Disaster - Food, energy, money, pets, medical and more

Copyright ICBISF 2009-2013 | All Rights Reserved Worldwide

*Use of this page constitutes acceptance and understanding of I Can't Believe It's Sugar Free Terms & Conditions | Policy.
All Designated Trademarks, Registered Names and Hallmarks are the sole property of their respective owners.