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fond of roux
okay in my comment yesterday i said
"roux is made from the drippings in a meat pan. you make the meat and it's all the fatty bits left in the pan you heat it up add some flour. mix...you can also make a roux from just butter or oil."
but now i'm confused. how does the fond (stuff left in the pan after you cook) play into roux? My brain is trying to tell me that fond can be turned into roux. a dark roux is (according to epicurious.com) "made with butter, drippings or pork or beef fat."
but most of the things i find about roux, say it's just butter (or oil) and flour. white roux = barely cooked, blonde = some what cooked, brown = totally cooked down.
so why then do i think a roux has meats in it?
can fond be turned into roux?
or is it destined to become a pan sauce?
Posted by pocketpig at October 28, 2005 10:02 AM
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I think that roux is just oil and flour- so couldn't meat dripping be the oil? But how does that differ from a gravy then?
When I make gumbo I make a dark roux.
Posted by: Camille at October 28, 2005 01:51 PM
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