Micro-Roux
A versatile thickening roux with rich flavors of onions, peppers, and celery, perfect for enhancing gumbos, soups, stews, or gravies with depth and aroma.
Ingredients
Instructions
- Put several cups of flour in a large, heavy pot and brown at 400° for about an hour, stirring every 15 minutes or so.
- You may do this on top of the stove, stirring constantly for 15 minutes.
- Store in a jar in the cabinet.
- Mix equal parts of flour and water or oil, stirring until smooth.
- Add to gumbos, soups, stews, or gravies.
- Get the taste without the calories!
Tips & Substitutions
For a richer flavor, consider using olive oil instead of vegetable oil. If you're in a rush, you can use pre-chopped vegetables. Adjust the seasoning by adding a pinch of cayenne or paprika for a little heat. This micro-roux can also be used to thicken sauces in various American recipes, making it versatile for many dishes.
Serving Suggestions
This micro-roux is perfect for thickening gumbos, soups, or gravies. Pair it with classic dishes like Ground Deer Loaf or serve alongside Marinated Carrot Salad (Copper Pennies) for a complete meal. Its versatility allows you to enhance a variety of dishes, making it a staple for your kitchen.
Storage & Reheating
Store the micro-roux in an airtight jar in a cool, dark cabinet. It can last for up to a month. When reheating, add a splash of water or broth to loosen it up, and gently warm it over low heat, stirring frequently to maintain its smooth texture.
Nutrition & Diet Analysis (per serving)
Each serving of Micro-Roux contains roughly 481 calories, with 8g protein, 53g carbohydrates, and 28g fat. It is an excellent source of vitamin C (120% of the Daily Value), vitamin A (42% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 527mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of regular flour?
Yes, you can substitute whole wheat flour for regular flour, but be aware that it may change the texture slightly. Whole wheat flour has a denser quality, which can affect the final outcome of your dish. Adjust the liquid accordingly to maintain the desired consistency.
How can I make this recipe gluten-free?
To make a gluten-free version of micro-roux, substitute regular flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum to help it mimic the binding properties of wheat flour. The flavor may vary slightly, but it will still work well for thickening.
How do I know when the roux is ready?
The roux is ready when it reaches a rich, golden-brown color and has a nutty aroma. If you're browning it in the oven, check it every 15 minutes to prevent burning. On the stove, it typically takes about 15 minutes of constant stirring to achieve the desired color.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).