Making Roux for Curried Lamb Recipe

Video Transcript

"So we have our lamb in the oven braising, we have our eggs boiling, and I have a quarter pound of butter melted for my brown roux. All I need to do now is stir in the flour. Adding the flour I usually eyeball it. I mix it until it's an even consistency. You want it pasty. You don't want it too thick; you don't want it too thin. So this is something you can just learn by experience, pretty much. If you don't want to learn that way, just go 50-50. We're going to cook our roux until it's a dark brown. It will have a color and texture similar to peanut butter. That will be your brown roux. There are several different types of roux. You use a blond roux, which is slightly cooked, like so. . . and a white roux and a brown roux. Brown roux are typically used for brown sauces. It cooks longer, it takes on the dark brown color. The longer you cook it, the less potent it is as far as thickening power. However, you get more flavor out of it that way. It also enhances the color of your sauce. So I'm going to cook this until dark brown. My eggs are almost done. They've been rolling for about five minutes. So we'll let those go a little longer. Our lamb should be ready soon."