Earth To Eats

Masa Roux

29th January, 2010 - Posted by Scott - No Comments

I use roux primarily for making dried beef gravy to be served over fried potatoes.  Making it with masa harina is just as effective as doing it with wheat based flours, but you must be mindful that the flavor is much different.  As it starts to take on color and lose the raw taste, it will start to taste like a fresh corn tortilla.  As it darkens it will become more nutty and develop an earthy undertone.

Ingredients:

Equal parts butter and masa.   1T of each per cup of liquid in the final dish is a good rule of thumb.  If you don’t like how it turns out, raise or lower that figure as appropriate.

In a heavy skillet or dutch oven melt the butter over medium-low heat.  Once it is melted slowly stir in the masa, stirring constantly, until well blended.  Cook until you reach your desired color, this can be anywhere from the light golden color of the just combined ingredients all the way through until it is the color of an old penny.  I like it a golden brown, as it has a nice roasted corn flavor.  Do not rush this process by turning up the heat!  You want a nice slow cook and color change to really bring out the flavor.

Once it has reached the color you like add it to the pot you wish to thicken and let it work it’s magic.

If you want to cook the roux ahead of time and save for future use, you can.  Put it in a tightly sealed container in your fridge and it will last a few weeks, but I prefer to cook it fresh as needed.  That rich smell of buttered corn is addicting.

Be safe and eat well.