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Roux- Who's Your Mama, Are You Catholic & Can You Make a Roux?

As all good Cajun girls know, this is asked of all prospective brides. So, can you make a roux? If you can read through this you will have it down pat.



A roux is the fundamental base for many classic sauces and is essential in Cajun and Creole cooking. It is also key to most reach sauces as well.

It is a wonderful way to thicken a sauce and can be easily made. The one key to a roux is that the flour must be cooked long enough for the flour to lose its raw taste.

Ingredients 

1 cup of vegetable oil or butter, but not olive oil.
1 cup of flour, all purpose

Take a heavy sauce pan or Dutch oven and turn the heat onto medium. Let it heat for a few minutes and then add the oil and allow it to heat for a few more minutes. This is my trick to allow the oil to heat first, as I find that this can allow you to make a perfect dark roux in as little as 15 to 20 minutes.

Note: If you don’t need this much roux, just use less ingredients, but keep the equal parts ratio.

Now add the flour and stir with a figure eight motion for 10 to 25 minutes depending on the darkness of the roux you need. 

I like to use a wooden spoon to make my roux’s, and the only key at this point is don’t stop stirring or it will burn. If the mixture is cooking too fast and starting to burn, turn down the heat. Roux will burn in an instant, and once burned is not salvageable.


There are four basic types of roux:

White- Only for the most delicate sauces, primarily used in French cuisine.
Light Brown- For delicate dishes like soups (bisques), or as an addition to a sauce.
Medium – For most poultry and seafood dishes. It’s the color of light milk chocolate.
Dark – For smoky dark gumbos for wild game, turkey or really any meat if you like that smoky flavor. It’s the color of dark chocolate.

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