Roux

By Bailey1_

Ingredients

• Fat
• Flour

Details

Servings 1
Adapted from pauladeen.com

Preparation

Step 1

How to Make a Roux

In simple terms a roux is equal parts cooked fat and flour. It’s used to thicken soups, stews and sauces; and in the south (and particularly New Orleans) it’s famously used in Gumbo and Etoufee. You can use any kind of cooking oil, butter, or bacon fat to make a roux. It just depends on what you are making and what kind of flavor you want to give your dish.

Heat your oil or butter in a heavy bottomed skillet or Dutch oven over medium heat.

Start whisking or stirring the flour over medium heat. It will clump up slightly at first, but will loosen as it heats.

Keep your heat on medium and continue stirring for about 5-7 minutes. At this point the raw taste of four has been cooked out and the roux is at its optimal thickening ability. This is called a blonde roux. If you are were making a white sauce (or béchamel- another fancy word) you would whisk in the milk now. A béchamel is often the base to stovetop macaroni and cheese. This is also a good color or stage if you’re making a pan gravy.

If you keep on cooking and stirring your roux, it will get darker. The roux will still be able to thicken a soup or sauce- but not as much as the blonde roux. It will give your final dish a nice slightly nutty flavor.

This dark roux is a nice milk chocolate color. This is the stage where people will make gumbo or other Cajun specialties like etouffee. It not only adds a very rich flavor but it’s what gives the gumbo that nice deep color. At this point roux does not have a lot of thickening power, which is why Cajun and Creole cooks will add file powder at the end of cooking.

So just remember to cook on medium heat and to keep stirring. You’ll have your own pot of Gumbo in no time!