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Roux
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1
Reviews
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by:
Sherley Smith
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Roux Recipe uses vegetable oil and all-purpose flour to make this roux recipe which is one of the key ingredients in many Cajun and Creole dishes as well as a thickener in many soups and chowder recipes.
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Food Category:
Sauces
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Cuisine Origin:
Creole
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INGREDIENTS
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3 cups vegetable oil
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5 cups all-purpose flour
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DIRECTIONS
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1:
Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching
all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.
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2:
Once desired color is reached and flour has cooked thoroughly, remove from heat and set aside.
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3:
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4:
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