Making A Roux: The Foundation of New Orleans Dishes

Making A Roux: The Foundation of New Orleans Dishes

A roux is a french cooking technique where we take equal parts fat (butter or oil) and flour to make a base for soups and sauces. I’ve made a simple guide on how to make your own roux.

A light colored roux provides little flavor other than a characteristic richness to a dish, and is used for things such as gravies or pastries.

A darker colored roux is made by browning the flour in oil for a longer time.  They may be called “blond”, “peanut-butter”, “brown” or “chocolate” roux depending on their color. The darker the color, the richer the flavor.

Tips & Techniques

  • If the it starts to darken too fast turn the heat down
  • If it takes a long time to get dark, remain calm sometimes it takes about 20 mins to get where you want it
  • The simple formula is part for part, 1 cup of flour means 1 cup of oil
  • If you want it thicker, off set the flour by a 1\4 or a half . ex: 1 cup of oil with a cup and a 1\4 of flour
  • Whisk away, remain brave, and don’t be afraid to start over! Because once you get it right, no one can take that from you!

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