Difference between revisions of "Instructions for making Roux"
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* ¾ cup [[butter]] (or [[oil]], but the [[oil]] will change the flavor) | * ¾ cup [[butter]] (or [[oil]], but the [[oil]] will change the flavor) | ||
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# Melt [[butter]] in a heavy bottomed skillet over medium to medium high heat. | # Melt [[butter]] in a heavy bottomed skillet over medium to medium high heat. | ||
# Slowly sprinkle in the [[flour]] a little at a time, stirring constantly. | # Slowly sprinkle in the [[flour]] a little at a time, stirring constantly. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Sauce Recipes]] | [[Category:Sauce Recipes]] | ||
Latest revision as of 17:03, 16 July 2012
Description
These instructions for making roux, I'm told, have merited the approval of Cajun cooks all over the net. As you all know, roux plays a very big part in cajun cooking - it's in *so* many Cajun recipes. From "Catsrecipes Y-Group"[1]
Ingredients
Procedures
- Melt butter in a heavy bottomed skillet over medium to medium high heat.
- Slowly sprinkle in the flour a little at a time, stirring constantly.
- Continue to stir constantly.Do not walk away! If you burn it even the tiniest bit, it is unusable.
- You will notice the flour beginning to brown. The darker the flour, the darker the gravy.
- For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
- At that point you would add your seasonings, such as onion,garlic, bell pepper and celery.
- You can make this ahead of time and keep tightly covered in the fridge or freezer
.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
