Home Cooking Tips & Advice
to make a roux
A roux is one of
those unique cooking terms that pops up in many gourmet recipes,
but isn't really in the standard home cook's cooking terminology.
It is often used in Cajun cooking, but also in some soups,
stews and sauces, even if they aren't Cajun recipes.
A roux is a mixture
of flour and cooking fat (varies including oil, fat from cooked
meats, lard or even butter for a lighte roux, depending on
recipe and what kind of base it is used for). It is used for
both thickening as well as flavoring.
The mixture is
approx 1:1 although many cooks use slightly more flour than
fat/oil. Stir to remove lumps in the flour, if any.
The longer you
cook a roux, the darker it will become. A light blond roux
can be made over high heat in 4-5 minutes. A dark roux will
take 20-30 minutes over high heat. Be sure to use a heavy
saucepan. And don't forget the heat of the saucepan will continue
to darken the roux, so remove it from the heat slightly lighter
colored than you need it.
You need to constantly
stir your roux as you make it, as it can burn quite easily.
This means standing and stirring constantly, not turning your
back on it even for an instant.
To use a roux as
a thickener, you need approx 1 tablespoon of your roux for
each 1 to 1 1/2 cups of liquid/sauce.