Roux is a paste usually made from flour and margarine. It can also be made of butter, or any other oil products, and flour. Roux is used for congeal sauces. This is a fast and easy roux made from flour and margarine.
Things to Prepare:
- Airtight plastic container
- Melt margarine two - four cups in a skillet or microwave. Do not boil, but get completely liquid margarine. Gradually add flour and stir until it is thoroughly combined. You are looking for a thickness of about like oatmeal, but there are no lumps. Some recipes actually called "cook" the roux, I never saw it as necessary. Just mix well.
- Pour roux in an airtight plastic container. When you're done with it you can save the roux in the refrigerator for months.
- You can use a roux to thicken the sauce by adding it to the liquid slowly, a bit 'at a time when the sauce reaches high temperatures. Whisk thoroughly to dissolve lumps. It is usually best to stop adding roux when sauce is not thick enough as you really want. The sauce will thicken more when it is cool.
- You can also use unsalted butter, salted butter, a mixture of salted and unsalted butter, olive oil, etc., as the base you want for your roux.