"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Basic Roux Recipe

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This recipe for Basic Roux, by , is from Cooking with the Quigleys, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Lyons
Added: Monday, August 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. Flour
1/2 c Vegetable Oil or Butter.

Basically a one to one ration between oil and fat.

Directions:
Directions:
Combine the flour and oil in a heavy saucepan/ frying pan over medium heat. Stir constantly with a wooden flat bottom spoon,scraping the entire bottom and sides. Do not stop for any reason. The amount of time you devote to this depends on how dark you want it. 10 minutes for a Blonde Roux to over an hour for a Brick Roux. If you see little black flecks in your Roux it's ruined. Throw it out as and start over. You may have to adjust to a lower heat setting. You can use higher heat to make it go quicker, but the higher the heat, the higher the risk of burning the Roux.

Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
10 minutes to over an hour
Personal Notes:
Personal Notes:
Use Roux to thicken soups, stews, gumbos, and gravies. Blonde Roux can be used for white sauces (Béchamel) and generally butter is used. Dark Roux uses vegetable oil or animal fat.This can be a pretty advanced technique to learn. Making darker Roux is a challenge that takes a lot of time and practice, but it is worth it. The darker the Roux, the more the flavor. For brown gravy and etouffee I like a medium brown color, it adds a great depth of flavor. Some folks like to go up to a brick color for gumbos. You cannot walk away while making this. It is very, very hot too, it can burn you badly if you're not careful. There is a good reason they call it Cajun napalm. The darker the Roux the less thickening power it has.

 

 

 

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