Roux
Ingredients
- 1/2 Cup Flour
- 1/2 Cup Oil
- Thick pan
Note:
Making a Roux takes patience. If you are not able to spend a continuous
thirty (give or take) minutes stirring it, simply don't do it. If you decide to try to
heat the pan more to speed the process, simply don't do it. If the Roux burns at all,
it is no longer good and must be thrown out. Both neglect and excessive heat will
burn the roux. Sorry, there's just no way around this one!
Note:
For your information, Cajun chef knowledge says that dishes made with roux always taste
better the next day. Around here, we can hardly wait after smelling those amazing aromas
to try this theory, and have only managed the will power a handfull of times. But fyi.
Directions
1) Heat the oil in a large thick pan over medium-high heat. When using a thin
pan, the Roux will burn too easily, and usually does. To know when the oil is hot
enough, toss a pinch of flour into it. If it sizzles it's ready.
Turn the stove to medium
2) Once oil is heated, slowly add flour, stirring constantly until the two mix.
Remember: lower heat is better if you're not sure. Burning the roux makes it 100%
worthless.
3) Cook over medium heat, stirring constantly. After a spell, the mixture will turn
more and more brown. Remember: the longer you cook it, the darker it will become. Also, the darker
it gets, the less thickening power it will have. (Roux is used to add thickness.)
So for soups, the darkest color you can get it without burning is typically best.
