Greaseless Roux

I used to make browned flour and save it in a zip-top plastic bag to thicken broth for a “greaseless roux.” My son recently brought a jar of it that is now marketed commercially. It thickens the same as regular flour would but requires a little more of it to achieve the same effect. To make it, simply add flour to a dry skillet over medium high heat stirring constantly. At first it will give off steam and attempt to stick to the skillet. Constant stirring is required to prevent this. After a while it will stop sticking and begin to brown. Continue heating and stirring until the desired degree of browning is achieved. After browning pour the flour into a container to cool. It can be stored at room temperature indefinitely. The caramelizing of the starch adds flavor the same as in a grease-based roux but with far less calories.

For example, sauté sliced fresh mushrooms with a sliced green onion in olive oil. Add beef broth and thicken it with browned flour. You now have a mushroom gravy that will turn a lowly grilled hamburger into a delicious Salisbury Steak.