Making a roux is not difficult. It may sound super French and fancy (pronounced ROO) yet it’s a simple cooking technique that involves just a bit of patience and some basic cooking know how.
In simple terms a roux is equal parts cooked fat and flour. It’s used to thicken soups, stews and sauces; and in the south (and particularly New Orleans) it’s famously used in Gumbo and Etoufee. You can use any kind of cooking oil, butter, or bacon fat to make a roux. It just depends on what you are making and what kind of flavor you want to give your dish.
Step 4: Loosened roux.
Step 5: Keep your heat on medium and continue stirring for about 5-7 minutes. At this point the raw taste of four has been cooked out and the roux is at its optimal thickening ability. This is called a blonde roux. If you are were making a white sauce (or béchamel- another fancy word) you would whisk in the milk now. A béchamel is often the base to stovetop macaroni and cheese. This is also a good color or stage if you’re making a pan gravy.
So just remember to cook on medium heat and to keep stirring. You’ll have your own pot of Gumbo in no time!
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