Roux is a basic recipe to add to your cooking repertoire. It adds depth to soups, stews, and sauces, and can be used to thicken as well.
Roux
This whole grain roux is a modern take on my Cajun grandmother's roux. Made in the same way, but exchanging refined flour for spelt, and canola oil for healthier avocado oil, this roux gives the same delicious rich flavor in a healthier way.
Heat a small fry pan over heat turned just below medium.
Add both ingredients and stir with the back of a spoon until blended. Continue stirring frequently until Roux has darkened in color (color of a tarnished copper penny), about 4 min. See photos below for color.
Notes
Because you are using whole grain flour instead of refined white flour, you will need to carefully watch for browning. See photos below to help:Beginning of Cooking Process Middle of the Cooking Process End of the Cooking Process
