How to make a roux
If you're in hungry for some authentic New Orleans Gumbo, then this is where to start! Learn how to make a basic roux, the beginning of your dish!
Servings 1 cup
Calories 455kcal
Equipment
- Cast Iron Skillet
- Roux Spoon or Flat Edged Spatula
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
Instructions
- Add oil to a heavy bottomed skillet and apply medium heat.
- Add the flour to the oil and stir together until totally combined, using a roux spoon (a flat edged spatula or a whisk is also fine).
- Continue with the heat and watch the skillet closely. Stir continuously.
- If you feel the heat is too high turn it down a little. The color should change slowly.
- You’ll pass a blonde roux (often used for things like Alfredo sauces, or Mac and cheese etc), then have a peanut butter colored roux, good for soups etc. You’re looking to get the roux to a color of Hershey Chocolate. Very dark (but not burnt).
- Be careful after you turn off the heat, as the skillet is still hot and will continue to cook the roux. Continue stirring until it has cooled a bit, unless you continue with a recipe, then add the other ingredients.
Nutrition
Calories: 455kcal | Carbohydrates: 95g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 134mg | Fiber: 3g | Sugar: 0.3g | Calcium: 19mg | Iron: 6mg