How to Make a Roux
This is the question I get asked many times "how do you make a roux"?
start with the basic roux of flour and oil, then build from there.
Just make sure not to have any brown flakes in the mixture!
- 1 cup vegetable shortening OR vegetable oil
- 1 cup all-purpose
- Heat the oil in a heavy pot like an iron skillet. I use my iron
cookware all the time and wouldn't replace it for anything!
the oil is hot, gradually add flour, stirring continuously until well
mixed. Lower flame and continue stirring until roux is the desired
color. A light roux is generally the color of a new penny, while a dark
roux is the color of an old penny.
- Stir constantly, and
make sure it does not burn! If it has black specks in it, it is burned
and you have to start all over again. The key is patience! Do not walk
away! Leave yourself plenty of time to make this.
- You can either store this to add to gumbo, or you can start making it by
the roux from fire and add vegetables (generally cut up Onions, Bell
Peppers and Celery, called the Cajun trinity).
- Return to fire
and simmer until wilted. Now is the time to add water according to how
thick or thin you like. You can add salt, pepper and/or other seasonings