Roux

Ingredients

• Equal parts fat (butter, vegetable or peanut oil) and flour

Directions

1. Heat Fat: Heat fat in a black iron pot or Dutch oven over medium to medium-high heat until very hot (a pinch of flour should sizzle).
2. Add Flour: Stir in flour and stir constantly to prevent lumps and scorching.
3. Cook: Continue stirring as the roux thickens and darkens toward a peanut-butter color.

Chef's Notes

• 2 tbs oil + 2 tbs flour will thicken 1 C of liquid.
• Light Roux: Cooked briefly; used to thicken cream-based soups and some étouffées.
• Medium Roux: Cooked longer; used for tomato-based sauces and casseroles.
• Dark Roux: Very thick and dark (about the color of brown dress shoes). Requires careful stirring to avoid scorching. Essential for South Louisiana gumbos, where it combines with onions, celery, bell peppers, garlic, and okra to create gumbo's signature flavor.

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