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Fat-Free Brown Roux |
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Serves: 16 Print this RecipePreparation time: 1 minute Cooking time: 15 minutes Serves: 16 Serving size: 1 Tbsp At the heart of almost every Cajun and Creole dish is dark-brown roux, prepared by cooking equal parts flour and butter or oil sometimes as long as 20 minutes or more. The flour becomes deep brown and acquires a wonderful nutty flavor. Cookbook author Roy F. Guste Jr. devised this clever method of getting the browned roux taste without the fat. In this recipe, simply cook the flour in a dry pan until it darkens, then add it to the cooking liquids in the rest of the recipe. Prepare the roux ahead of time and store it in a tightly sealed container; it will keep up to 6 months. You can halve or double the recipe, too; just use a smaller or larger pan to compensate. 1 cup all-purpose flour In a medium skillet over medium heat, cook the flour, stirring constantly with a wooden spoon to prevent burning. Within 7-8 minutes, the flour should begin to take on a pale tan color and nutty fragrance (blond roux); continue cooking and stirring until the flour takes on the color of light wood, about 15-18 minutes. Do not allow to brown (the roux will darken later, when it is added to liquid). Exchanges 1/2 Starch Calories 28 Calories from Fat 1 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Carbohydrate 6g Dietary Fiber 0g Sugars 0g Protein 1g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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