Brown Roux

By corlear

Chef's Note: A Creole or Cajun style brown roux isn't always used only for thickening purposes. Flavor is what you're trying to add to gumbos, and the roux may appear to be almost black, yet it is not burned. Other Louisiana dishes use a dark reddish-brown roux.

Chef’s Tips: When making a brown roux, always use a heavy saucepan — cast iron works well. Be sure it’s dry and use the longest whisk or wooden spoon that you have. When making a large batch of roux, I sometimes wear cotton gloves to keep from burning myself while stirring the pot.

Try not to leave roux while it is cooking. If you have an emergency and must slip away, turn off the heat and give the pot a good stir to somewhat cool the mixture before leaving.

If you end up getting black specks in your roux, let it cool before discarding and start over.

Every Creole chef seems to have a different idea as to the color of the roux when it is done, depending on its use.

Ingredients

• 2 cups vegetable oil
• 3 cups all-purpose flour, divided
• 1/3 cup finely chopped yellow onion
• 1/3 cup finely chopped green bell pepper
• 1/3 cup finely chopped celery
• 1 teaspoon minced garlic

Details

Servings 4

Preparation

Step 1

In a heavy bottomed 4-quart stockpot, add oil and heat to smoking point. BE CAREFUL!

Add flour in 1/4 cup increments to oil, letting flour become a dark nutty brown before adding next 1/4 cup flour.

Continue to stir with a stiff whisk throughout whole process without letting flour burn on bottom of pot.

When flour is all incorporated and deep brown, remove from heat and immediately add onion, pepper, celery and garlic. This will start to cool off the roux, bringing out more color and adding flavor.

Put roux into another pan and cool. Cover and refrigerate until needed. Some of the oil will rise to the top; mix it back in when ready to use. May be stored in covered container in refrigerator up to 2 weeks.