STS Cookin': Making a Roux

A Roux is one of the most important pieces in Cajun cooking. At its most basic level, a roux is flour and some sort of oil/fat that is cooked together over heat. The idea is to cook the mixture until the taste of raw flour disappears. The color of a roux can range from white to almost black. The darker a roux, the harder it is to make. You are essentially burning the flour when cooking a roux, and many cooks have ruined their cooking with a burned roux. A lighter roux is also a much better thickener, and can often be found in gravies or sauces.

The color of the roux should be inverse to the color of the meet. If your soup or stew is using beef, a light colored roux is most appropriate. If using chicken or seafood, a dark almost chocolate color roux is a much better option. As always this is not a hard rule, but it is more of a guideline. A darker colored roux also adds a more nutty flavor to the dish.

Ingredients:

1 cup vegetable oil

1 cup all purpose flour

1. Place a skillet on medium heat and add the vegetable oil.

2. Once the oil is heated, add the flour in small parts, whisking in each part completely. They key here is to avoid any lumps.

3. Continuously stir until the roux reaches the desired color. This can take upwards of 45 minutes. If things seem to be getting out of control, turn the heat down to low to manage the process.


Img_0166_medium


Img_0167_medium

Img_0169_medium

The above pictures are of the roux in different stages. Depending on how risky you want to be, you can make it even darker than the above image.

Also if you ever burn a roux, let it sit. DO NOT immediately pour it down the drain. They call it liquid napalm for a reason, and it needs to cool before disposing of it.

X
Log In Sign Up

forgot?
Log In Sign Up

Please choose a new SB Nation username and password

As part of the new SB Nation launch, prior users will need to choose a permanent username, along with a new password.

Your username will be used to login to SB Nation going forward.

I already have a Vox Media account!

Verify Vox Media account

Please login to your Vox Media account. This account will be linked to your previously existing Eater account.

Please choose a new SB Nation username and password

As part of the new SB Nation launch, prior MT authors will need to choose a new username and password.

Your username will be used to login to SB Nation going forward.

Forgot password?

We'll email you a reset link.

If you signed up using a 3rd party account like Facebook or Twitter, please login with it instead.

Forgot password?

Try another email?

Almost done,

By becoming a registered user, you are also agreeing to our Terms and confirming that you have read our Privacy Policy.

Join Shakin The Southland

You must be a member of Shakin The Southland to participate.

We have our own Community Guidelines at Shakin The Southland. You should read them.

Join Shakin The Southland

You must be a member of Shakin The Southland to participate.

We have our own Community Guidelines at Shakin The Southland. You should read them.

Spinner.vc97ec6e

Authenticating

Great!

Choose an available username to complete sign up.

In order to provide our users with a better overall experience, we ask for more information from Facebook when using it to login so that we can learn more about our audience and provide you with the best possible experience. We do not store specific user data and the sharing of it is not required to login with Facebook.

tracking_pixel_9347_tracker