Fat Free Roux??

TONYAGOOCH
TONYAGOOCH Posts: 470 Member
edited December 2024 in Food and Nutrition
Question for all you cooks out there. Is there a way to make a roux without the fat? I want to make carne guisada but the roux calls for 1/2 cup of flour and 1/2 cup of fat. Can you sub applesauce for the fat in a dish like that? Is there a better way of making a roux? Sorry, I'm not the best cook. My husband loves my carne guisada but not the calories. lol

Replies

  • EvanKeel
    EvanKeel Posts: 1,903 Member
    So technically, no. You can't make a fat free roux. Roux is defined, in part, by the use of a fat source--usually butter. There are thickening agents you can try in its place, though. Maybe try a slurry of cornstarch and water.
  • wolfchild59
    wolfchild59 Posts: 2,608 Member
    With roux there is really no way around it. By definition it's fat and flour. You're not going to get the toasty/bready flavor and thickening qualities unless it's got both of those components.

    You can either try reducing the overall amount or a different thickening agent. Things like cornstarch or agar agar can thicken dishes with minimal calories when compared to roux, but you'll lose the flavor profile the roux adds and it will be a more "gelatinous" thickness rather than a creamy thickness.
  • minizebu
    minizebu Posts: 2,716 Member
    My suggestion would to lower the overall amount (like one of the other posters mentioned) and then see if it makes that much of a difference to your final product. You may find that you can get away with 1/2 as much or 1/3 as much roux, but still have an adequately thickened sauce. Let us know how it turns out.
  • mmapags
    mmapags Posts: 8,934 Member
    So technically, no. You can't make a fat free roux. Roux is defined, in part, by the use of a fat source--usually butter. There are thickening agents you can try in its place, though. Maybe try a slurry of cornstarch and water.

    This^^^^ Corn starch will thicken but it will give a slightly different texture. I'm not familiar with the dish you are trying to make as to whether it will work or not.

    ETA: Looked up a recipe here http://www.cooks.com/rec/view/0,1826,144176-233193,00.html For this dish. The amount of flour and fat your recipes shows is very high. What you see in this recipe is more common. 2 tablesppons of fat and 2 tablespoons of flour. Spread over an entire dish, that amount per serving would be very little.
  • mrsmel55
    mrsmel55 Posts: 168
    I am in South Louisiana. There is a product you can buy called "Kary's Dry Roux". Its made in Ville Platte, LA. Its Fat Free, Cholestorol Free and has No Sodium in it. I see you are in Texas so maybe you can get some in the big or specialty grocery stores. I use it to make Gumbo and its really good. The ingredients say wheat flour, barley flour, onion powder and garlic powder. Its a light brown color. I have never done it myself, but I have heard of people who "dry roast" their roux in the oven. I'll bet you could find a recipe somewhere telling you how to do it. There are other brands of "dry roux" but I have never tried them. I think Zatarains makes one. It is possible to have the roux without the oil.

    P.S. I just Googled it and they do have a web site.
  • EroseT23
    EroseT23 Posts: 74 Member
    You can just brown/toast flour on its own, either in a dry skillet or in the oven. Here: http://www.recipegoldmine.com/foodprep/browned-flour.html

    I wouldn't call this a "roux," because I agree that a roux by definition needs fat, but it's very similar in taste and it thickens soups pretty nicely. I've used it in gumbo and was pretty pleased with the results. I like to use real andouille sausage, which is also high in fat, so I wanted to try to cut back elsewhere in the recipe!
  • Zeromilediet
    Zeromilediet Posts: 787 Member
    You could try this recipe http://denachofood.com/?tag=carne-guisada

    Seriously though, fat adds flavor and better to reduce calories elsewhere.
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