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How to make a kosher roux?

trojans Nov 23, 2011 08:41 AM

I need to make my gravy kosher. I made stock from a kosher bird now how to make the roux without using butter. Help please.

  1. porker Nov 23, 2011 08:47 AM

    Just browsing through the general Chowhound board and saw your post. I am quite ignorant in all things, but I have made a roux or two. You can make a roux from almost any type of fat including butter, rendered fat (think bacon grease or lard), and oils.
    To make a simple roux, I would say you can use a kosher vegetable oil.
    Don't know if this helps.

    1 Reply
    1. re: porker
      gotcholent Nov 23, 2011 10:04 AM

      Thanks porker, bacon grease or lard are a little hard to come by in our world....but yes, rendered fat will do just as well as parve margarine......duck or chicken shmaltz work fantastically well.

    2. k
      koshergastronome Nov 23, 2011 08:51 AM

      yeah a roux is any fat combined with flour. the ratio michael ruhlman uses is 3parts flour to 2 parts fat, and then for every 1 part roux, he suggests that thickens 10 parts liquid...you can make a roux with oil, margarine, or whatever you have on hand...

      1 Reply
      1. re: koshergastronome
        d
        DeisCane Nov 23, 2011 09:28 AM

        I'd suggest extra light olive oil.

      2. v
        vallevin Nov 23, 2011 09:48 AM

        Earth Balance is little more buttery tasting if that matters. You & your *PAREVE* roux will be fine. (FWIW...a dairy based roux is kosher, but becomes unkosher when mixed with a meat juices)

        1 Reply
        1. re: vallevin
          g
          GibsonGirl55 Feb 13, 2012 02:43 PM

          Just tried Earth Balance to make a roux to thicken my stew a bit. Worked just fine. :-)

        2. lawhound05 Nov 23, 2011 10:13 AM

          I generally make my roux with olive oil. Butter is not a necessity. Other vegetable oils would work as well. You can also thicken gravy with cornstarch or arrowroot.

          1. a
            AdinaA Nov 23, 2011 10:50 AM

            Got cholent is right. Save your duck and chicken fat and use it. Empire also sells little containers of chicken fat. This will give you the best flavor.

            If you're cooking milchig, use real butter.

            Otherwise, any good oil, but you won't get the flavor poultry fat can give you.

            1. w
              winebarb Nov 23, 2011 11:48 AM

              olive oil works well

              1. r
                rockycat Nov 23, 2011 01:41 PM

                I use whatever fat works well with end product, say vegetable oil for gumbo. I might use chicken fat for a chicken gravy or butter to thicken a cheese sauce. Fat + flour = roux. Btw, I have more or less successfully used matzah cake meal to make a Passover roux.

                1. PommeDeGuerre Nov 23, 2011 05:25 PM

                  Why not just use turkey fat from the bird itself? It's what I have always done, and I iz Gentile (but not genteel). :-)

                  1 Reply
                  1. re: PommeDeGuerre
                    k
                    koshergastronome Nov 23, 2011 06:29 PM

                    That's actually what I did this year...I roasted the carcass to make turkey stock, and then took the drippings, put it in the fridge overnight, and the next day (today) used the congealed turkey fat to make the gravy with the turkey stock

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