How do you make a Rue and what are the different kinds?Are Rues just for Gumbo?
Classic Roux is made by blending equal parts of butter to flour.
There are three stages of roux:
White, Almond & Brown. Each one gets its flavor and color by cooking the flour-butter. The Darker the roux, the more rustic and nuttier the flavor.
You can use it for Gumbo, Acer, but I don't recommend it. Gumbos themselves can get pretty thick -especially if cooking them with okra, beans or tomato paste.
Roux is used to make four of the five mother sauces -excluding "Naise" Sauce or hollandaisse.
I am actually going to post a shellfish gumbo for the recipe week!
by Donna Fairley Huebsch6 years ago
Does anyone have a really great seafood gumbo recipe that does NOT start with a roux?I'm a faint-of-heart cook who finds a roux intimidating )
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