Roux for Gumbo and Soup
A good roux takes time, a beer or a glass of wine, and lots of patience. It should be the color of milk chocolate when ready. It should never be burnt. If it burns, throw it out and start over.
Ingredients
Equal tablespoons of oil and all-purpose flour (I usually use 6 - 8 for gumbo.)
cast iron or heavy-bottom skillet
3 pounds of patience
Steps
Equal tablespoons of oil and all-purpose flour (I usually use 6 - 8 for gumbo.)
cast iron or heavy-bottom skillet
3 pounds of patience
Steps
- Get yourself a cold or hot drink, plan out at least 20-30 minutes of time dedicated to stirring!
- Stir together the flour and oil at a medium heat, then turn to low as it starts to thicken . Keep stirring constantly and don't leave - it can burn in a matter of seconds.
- After 5 minutes or so, the mixture starts to foam a bit, after awhile it will start to darken. You are aiming for a milk-chocolate color without smoking or burning. Stirring is the key! The last few minutes it can burn very quickly, so you may have to move the skillet on and off the heat a bit.
- When the correct color - use immediately in Gumbo, etc. OR scrape into a small bowl, let cool to room temperature, then cover and refrigerate until ready to use. It will keep for about a week; reheat before using.