MYO Gravy Mix & Roux

Oven Baked Roux

This is one of those stupid easy things that once you learn it, you never go back to buying convenience or stirring for freakin' evah!

Equal parts fat (oil, your choice) and flour (6 cups each shown here).

Whisk together really well in heavy oven proof pot.  I know lots of people swear by cast iron, I am not one of those people, so rest assured if you didn't inherit granny's treasured set, your roux will still be wonderful.

Bake in a 400 degree oven, whisking every 15 minutes, until it is a nice caramel-y color.

It does take longer than the oven, but you aren't constantly stirring and tied to the stove and it is perfect every single time since you are checking it frequently.

You can refrigerate it to use fairly soon, but we freeze it in portion sized containers to cut down on cooking time and make gumbos etc easy enough for even busy nights.

Bake in a 400 degree oven, whisking every 15 minutes until it is that nice caramel-ly color that makes a great roux.

Gravy Mix - 1 cup.

1 1/2 Tbsp cornstarch
1 tsp bouillon (beef, chicken, etc)
1 cup cold water
1/4 t. instant coffee (ONLY FOR BEEF GRAVY)

Mix cornstarch, bouillon and coffee if using in small saucepan. Gradually whisk in cold water. Bring to a boil. Boil one minute, stirring, until thick and clear.

Brown Gravy Mix:

1-1/3 cups dry nonfat milk powder
3/4 cup instant blend flour (Wondra)
1/4 cup beef bouillon granules
1/4 tsp dried thyme leaves
1/4 tsp onion powder
1/8 tsp ground sage
1/8 tsp white pepper
1/2 cup butter
1 Tbsp brown sauce for gravy (Kitchen Bouquet)

Whisk together milk powder, flour, bouillon granules, thyme, onion powder, and sage to blend thoroughly.   Cut in butter using pastry blender or 2 butter knives until butter is evenly distributed and mix is fine.
Drizzle in brown sauce and whisk until blended.

Store in fridge for up to 6 weeks.

For each cup of gravy:
1 cup cold water
1/2 cup beef gravy mix

Pour water into a small saucepan. Gradually stir beef gravy mix into the water, using a wire whisk. Cook over medium heat, stirring constantly, until smooth and thickened, about 3 minutes.


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