When I make a smaller batch roux, such as 2-3 tablespoons each of oil and flour, it takes much less time. The roux is great then, coaxed of outstanding flavor.
How Long Does it Take to Make a Roux?Ī roux can take anywhere from 5-45 minutes, depending on the amount you are making, your desired color and amount of heat Personally, I take 20-30 minutes for my typical roux of 1/2 cup each oil and flour, which gives me a roux a copper or peanut butter color. It starts out the color of flour, very light, batter-ish, but as it heats, it will begin to brown, going from a white roux to light brown to the color of peanut butter or copper, and eventually to a rich chocolate brown. What you’re looking for is the color of the roux. So be careful, and don’t bring up the heat too high to hurry your roux along. It will ruin the flavor of whatever you are making. It’s acrid, unpleasant, a bit like burnt popcorn. If you don’t keep stirring, the roux will start to burn and you’ll have to start over, so do not stop stirring. The oil and flour will combine to form a liquid slurry. Heat the oil in a large pot or pan to medium heat, then stir in the raw flour. ½ cup peanut oil or vegetable oil - You can use other fats, like butter, lard or bacon fat.Let's talk about how we make a roux, shall we? Roux Ingredients It is used as a thickening agent and flavor builder for making gravy, casseroles, soups and sauces, as well as gumbo, a hugely popular dish from Louisiana. What is a Roux?Ī roux (pronounced "roo") is essentially an equal mixture of oil or other fat and flour that is stirred and cooked slowly, continually, in a pot until browned.
This post will show you how to make a proper roux. The key to a great gumbo, and many other dishes, starts with a good quality roux. I use a roux in many different recipes, particularly Cajun and Creole gumbo, which is one of my favorite dishes in the world. One of the biggest questions I get on the blog here is how to properly make a roux. With this simple roux recipe, you will learn how to make a roux from a light blonde roux to a rich, dark chocolate brown roux to make soups, gumbos, sauces and so much more.
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