• Usually people say half & half flour & oil – I say ¼ less oil to flour – 1 cup of flour
to ¾ cup of oil
• Before you start – chop 1 cup of onions,1 cup celery, ½ cup of green bell pepper
& 4 garlic cloves
• In a heavy iron pot mix flour and oil on a low heat once flour & oil are mixed
thoroughly turn up heat to medium. (Remember if burn the roux you have to start
over)
• Cook until the roux is medium to dark brown (looks like milk chocolate to a dark
chocolate brown) This a personal thing but the darker the roux the more intense
the flavor.
• Once the roux is the color you desire remove from heat and add all the
vegetables immediately – this will stop the roux from cooking you must continue
to stir until you feel the cooking process has stopped. Once the roux has stopped
cooking add your warm stock – vegetable,seafood, chicken or beef.
to ¾ cup of oil
• Before you start – chop 1 cup of onions,1 cup celery, ½ cup of green bell pepper
& 4 garlic cloves
• In a heavy iron pot mix flour and oil on a low heat once flour & oil are mixed
thoroughly turn up heat to medium. (Remember if burn the roux you have to start
over)
• Cook until the roux is medium to dark brown (looks like milk chocolate to a dark
chocolate brown) This a personal thing but the darker the roux the more intense
the flavor.
• Once the roux is the color you desire remove from heat and add all the
vegetables immediately – this will stop the roux from cooking you must continue
to stir until you feel the cooking process has stopped. Once the roux has stopped
cooking add your warm stock – vegetable,seafood, chicken or beef.
| • How to Make a Roux |
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MAKE A ROUX
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Seafood