Step 1:
Heat the saucepan
Low, even heat is essential for a successful roux. If you have a gas stove, turn the flame down until it's as low as possible but still remaining steady, i.e., no flickering. If you have an electric burner, put it on the lowest number, or on the Low setting. - When you add the fat (Step 3) the pan should warm the fat (or melt the butter) without burning it. Keeping a watchful eye on the stove will prevent this culinary mishap. Note: If you see the oil begin to smoke, throw it away and start again. Oil that overheats contains many toxic chemicals. It'll taste bad, too.
Use a heat diffuser to maintain a lower temperature, if necessary.
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