25 Secrets Every Southern Cook Should Know

23. Learn How to Make a Roux

A roux is a mixture of fat and flour that is cooked together 
and used to thicken everything from white sauce to gumbo. Here’s an easy stovetop method:

  • In a Dutch oven or a large cast-iron skillet, heat 7 tablespoons of oil or butter over medium-high heat. Add 7 tablespoons flour and whisk vigorously until mixture is smooth.
  • Reduce heat to low, and continue to cook, whisking constantly until flour has lost its raw smell, but before any golden color or toasted aroma occurs, 4 to 5 minutes.
  • For blond roux, continue cooking, stirring constantly, until roux is light golden brown, about 15 to 20 minutes.
  • For brown roux, continue cooking, stirring constantly, until roux color resembles peanut butter, 30 to 35 minutes.
  • For dark brown roux, continue cooking, stirring constantly, about 45 minutes.
  • Remove from heat, and use immediately, or cool completely, and freeze for up to 6 months.

roux

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