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Roux Recipe

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This recipe for Roux, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Galladora - Human Resources
Added: Sunday, March 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Flour All purpose.
Oil - use your favorite: Vegetable, Canola, Lard, etc

Directions:
Directions:
TRADITIONAL:
Add equal amounts of flour and oil to a heavy bottomed pot (black iron is best) over medium high heat, stirring frequently. Continue to cook, and stir until the mixture reaches the desired color taking care not to let the flour burn. The proper color is the color of milk chocolate, but can vary depending on your preference.

MICROWAVE:
Mix 2/3 cup oil and 2/3 flour together in a 4-cup measure. Microwave uncovered on high (100%) 6-7 minutes. Stir at 6 minutes - roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews.

Personal Notes:
Personal Notes:
A roux begins by mixing oil and flour in a pot. The roux is made from equal parts flour and pure fat, including oil, butter, and lard. Dark roux is usually made from lard or oil, since a much darker color can be achieved with the high flashpoint of oil (butter based roux is typically very light colored). This mixture is stirred constantly until the desired color is reached. That color can range from a light yellow-brown, to very nearly black, depending on the dish and personal perference.

 

 

 

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