Make CREAMY BROWN ONION GRAVY from a ROUX | SOUTHERN BROWN ONION GRAVY RECIPE SMOTHERED GOODNESS

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I recommend using a cast iron skillet. The pan heats uniformly and makes it easy to whisk with the lower sides. You can also use a Dutch oven (cast iron) if you'd like something a bit deeper. Once you've chosen your fat, you need to use an equal amount of flour. For instance, if you used ½ cup of fat, you'll need ½ cup flour. Heat a skillet over medium heat and add the fat. Once heated, add an equal amount of flour. Whisk them together until smooth and then just keep on whisking. It's important to whisk continuously to keep the roux from burning. You're going to whisk until you've reached your desired color (white, blond, medium brown, dark brown). A medium brown roux is slightly darker and takes about 15-25 minutes, depending on the heat on your stove. HOW TO ADD LIQUID TO A ROUX Whenever you add liquid to a roux, it is important to use warm or hot liquid and to very SLOWLY pour it into the roux. Pour small amounts in at a time, while whisking continuously to ensure the roux doesn't break. Ingredients 1/2 cup flour 1/2 cup cooking oil (or other fat) Add extra oil, or fat if needed Sour Cream Water or Broth Garlic Powder Onion Powder Worchester Sauce Pepper and Salt **Always make sure your liquid is warm or hot before adding it to a hot roux. Instructions Heat a cast iron skillet over medium heat and add the fat. Add the flour and heat over medium heat, whisking constantly. Continue stirring until desired color is reached. Less than 5 minutes for white, 5-10 minutes for blond, 15-25 minutes for medium brown and 30-40 minutes for dark brown. Must add extra oil or fat if needed to cook the flour. Make necessary adjustments while the roux is cooking. (See additional details in the post above) Tips: Many different fats can be used to make roux. Try using butter, oil, duck fat, goose fat, ghee, coconut oil, canola oil, or vegetable oil. When making a very dark brown roux, I don't recommend using butter. Butter has milk solids in it when have a tendency to burn if cooked for an extended amount of time. If you have clarified butter, that would work great. However, I find vegetable or canola oil to be the best for a dark roux. Roux should be whisked continuously while cooking to avoid burning. When making a dark roux, it will go from a dark chocolate color and burned very quickly - make sure to pay attention. Thank you, V. Please try making your own gravy and roux! #howtomakegravy #howtomakeroux #browngravy #letscookwithease #youtubecooking