What is gravy rue?

Gravy rue, also known as a roux, is a thickening agent used in sauces and gravies. It is made by cooking equal parts of fat and flour together over medium heat until the mixture turns a light brown color. This process is called "browning" the roux. The browned roux is then added to the sauce or gravy and cooked for a few minutes until it thickens.

The ratio of fat to flour used in a roux can vary depending on the desired thickness of the sauce or gravy. A 1:1 ratio will produce a thin sauce, while a 2:1 ratio will produce a thicker sauce. The type of fat used in a roux can also vary. Butter is a common choice, but other fats, such as oil or lard, can be used as well.

Roux is an important ingredient in many classic sauces and gravies. It is used in dishes such as bechamel sauce, espagnole sauce, and gravy. It can also be used to thicken soups and stews.

Here are some tips for making a roux:

- Use a heavy-bottomed saucepan to prevent the roux from burning.

- Cook the roux over medium heat. High heat can cause the roux to burn.

- Stir the roux constantly to prevent it from clumping.

- Cook the roux until it turns a light brown color. This indicates that the roux is browned.

- Add the roux to the sauce or gravy and cook for a few minutes until it thickens.