Roux
Published Jan. 24, 2024
- Total Time
- 5 minutes to about 1 hour
- Prep Time
- 2 minutes
- Cook Time
- 3 minutes to 1 hour, depending on the hue
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup fat, such as unsalted butter or vegetable oil
- ¼cup all-purpose flour
Nutritional analysis per serving (4 servings)
130 calories; 12 grams fat; 7 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, heat the fat over medium. Once melted and/or hot, whisk in 2 tablespoons of the flour until smooth; repeat with the remaining flour. Continuously whisk the roux until there are no lumps, it foams and the flour releases a nutty aroma, about 2 minutes. This is the white roux stage.
- Step 2
If taking the roux further, continue stirring with a wooden spoon or rubber spatula. The color of the roux will gradually change from white to blond, tan, peanut butter and finally milk chocolate, which can take up to an hour depending on your heat source and vessel. Pay very close attention; reduce the heat if necessary, and continuously stir and scrape the edges of the pan so the flour doesn't burn.
- Step 3
If not using the roux right away, remove from the heat and let it cool to room temperature. The roux will continue to darken a bit off the heat. Transfer the roux to a container, cover and store in the fridge for up to 1 week.
Private Notes
Comments
They forgot to mention how to let down a roux. I'll use white wine to initially start to cool it -- one has to whisk very rapidly in the beginning -- then use tepid temperature stock in small portions until the roux is quite diluted. The stock w/roux mix then has to be returned to boil for the thickening process to work.
I come from a long line of great cooks of creole cuisine. The darker the roux, the less effective it is as a thickener. A really dark roux has very little thickening power but does add a nutty taste. For most of my creole recipes, I cook the roux to be a tad darker than a paper grocery bag.
I make a dry roux with no fat or oil. Pour yourself a nice glass of wine, take your time and stir stir stir in a cast iron pot till it’s dark enough. Keep stirring after you turn off the fire because the pot stores heat. Keep it in a jar in the pantry or refrig and use it as needed. My Cajun Big Mama did it that way so I’m not breaking no rules, cher.
I have celiac disease and have done a lot of experimenting with alternative flours for making a good roux. I think that mochiko (sweet white rice) flour works the best. Just my humble opinion but thought I’d put it out there in case others are wondering.
A roux is for thickening AND flavor enhancement. The darker the roux the richer the flavor. The photo here, with all due respect, is a peanut butter roux. To make a roux successfully it’s best to use a sauté pan with straight sides. You need vegetable oil and flour, and you should whisk constantly over medium heat to keep it from burning. Once it reaches the desired color, turn the heat off and KEEP WHISKING! Add the trinity to cool it down. Done.
An hour for a dark roux? I make a dark roux over high heat, and I don't think it's ever taken more than about 5 minutes. Ya gotta watch it closely, but I've never burned a roux. A trick I learned from Prudhomme's Louisiana Kitchen is to add the trinity to the hot roux to simultaneously cook the vegetables and bring down the temperature of the roux. BTW, Prudhomme refers to hot roux as "Cajun napalm". Don't let it splatter on your skin!
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