Roux

By SteveV

Ingredients

• flour
• oil

Details

Servings 1

Preparation

Step 1

The best rouxs are made in direct 1:1 proportions of flour to oil. For example, add one tablespoon of flour to one tablespoon of oil; one cup of flour to one cup of oil. Amounts should always be equal.

Start a roux by heating your oil to medium hot, then sprinkling the flour into the oil evenly, stirring all the time. Watch it closely because it will first turn beige, then brown, then dark brown. Stop at this point; otherwise it will burn, and taste burnt. The best way to stop a browning roux is to toss in chopped onions and remove the pot from the fire. As soon as the onions are stirred into the flour, the browning process will stabilize.