How to Make a Roux
Roux is used in everything from gumbo to etouffee in Cajun cooking. Some people mistake roux for a sauce, however a sauce, it is not. Roux is a thickener that is used to bind a recipe's ingredients together. Any good Cajun cook knows this.
The Basics of Making a Roux
Roux Ingredients Are Flour and Fat (Oil or Butter)
There are actually four basic roux bases: white, yellow, brown and dark brown.The main ingredient of a roux is flour. A fattening ingredient such as butter, oil or animal fat is then added to the flour to create the roux. Each of the ingredients is always equal to one another to ensure that the roux is not too thin or lumpy.
To achieve each of the roux colors will depend on the length of cooking time. The more time the roux is allowed to cook, the darker the color will be. Also, the less cooking time the thicker the roux will be and of course the longer the cooking time the thinner it will be.
How to Make a Roux and More...
First you make a roux...
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Different Kinds of Roux
What to Use a Roux For
Yellow roux is used for thickening soups and stews and has a slight roasted flavor in cooking. It is the most common roux in Cajun cooking and can usually be made in less than 25 minutes.
Brown roux has a strong nutty flavor when used in cooking and is used in etoufees. It cooks in around 30 minutes and is just as common as the yellow roux in Louisiana Cajun cooking.
Dark brown roux has a less distinctive flavor of brown roux and cooks in around 50 minutes. Because it has a thinner consistency than the other roux bases, it is used mostly as a flavoring for gumbos.
Some say there is also a Creole roux and Cajun roux which are supposedly different than the French's roux. However, Creole and Cajun roux is actually very similar to a dark brown roux and is used in the same manner.
How to Make a Roux
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