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Roux




Source of Recipe


The Tabasco Brand Cookbook/Paul McIlhenny
1 Roux, a mixture of flour and oil or drippings browned slowly over medium heat until the desired color is achieved, is a basic componet of Louisiana cooking. It is the starter for many fine Cajun and Creole dishes, such as gumbo, oyster pie, crawfish bisque, oyster stew, turtle soup, etouffee, grillades, etc., contributing color, body, and often a nutty flavor.
2 To make a roux, melt equal amounts of butter (or oil, shortening, or bacon drippings) and flour in a heavy pot or skillet over medium heat. Stir constantly until the mixture reaches a golden or deeper brown, taking care not to burn the mixture. This can take 20 minutes or more, depending upon the desired darkness of the roux. Don't hurry it. If the mixture burns, discard it and begin again, because even slightly burned roux will ruin a dish. A good rule of thumb is to make the roux one shade darker than you want the finished dish.
3 A quick-and-dirty roux can be made in the microwave. In a microwave-safe dish, combine 1/2 cup each of flour and oil. Cover and cook on high for 2 to 3 minutes. Stir the mixture and continue cooking, stirring after each minute, until it reaches the proper color.