Made of equal parts flour and fat mixed together and slowly cooked over low heat, roux is used to thicken stews, soups, and sauces.
Take a look at these tips for creating a Roux.
Step 1. In an 8-quart heavy saucepan or pot, using a long-handled wooden spoon, stir together equal parts flour and fat until smooth.
Step 2. Cook over medium to medium-low heat, stirring constantly so the roux doesn't scorch.
Step 3. For a light roux, use butter instead of fat. Cook and stir for about 10 minutes. Light roux is light reddish-brown in color and is used to thicken cream and white sauces and light soups.
Step 4. A dark roux can be made with butter, drippings, or pork or beef fat. Cook for 15 to 20 minutes or until the roux is the color of chocolate. This dark, nutty-flavored base is essential for dishes like gumbo.
-Learning how to make a roux will seriously bump up your career in the kitchen. It's a simple technique that couldn't be easier, and it adds big time flavor to lots of recipes. To start, stir together equal parts flour vegetable oil until smooth in a large pot. You can also use butter if desired. There are 2 types of roux-- a light roux which will turn light reddish brown in color and a dark roux, which is simply cooked longer. A dark roux is ready when it's the color of the chocolate. A dark roux taste great as a base for gumbo. We're starting our chicken and sausage gumbo by adding peppers, onions, and celery into our dark roux. Later, adding okra, sausage, chicken and your spices. So, now, not only do you know how to make 2 different types of roux, but you know how to use your roux to add depth of flavor to any gumbo recipe.