It's about time I lived up to my blog's name and dished out a recipe for roux.
Roux is a mixture of fat and flour that is the basis for many a Cajun and Creole dish, including gumbo and crawfish stew. Roux is time-consuming to make. It will give you a massive bicep from all the constant stirring. Oh, and you might as well handcuff yourself to the stove, because you really can't walk away for very long while making it.
Did that scare you away from making a roux? I hope not. Yes, making roux still takes time, but there's a much easier way to do it -- in a slow oven.
I hope you'll try this method the next time you need to whip up some roux. You can even make several batches of it to store in the fridge or in the freezer.
One word of caution... they don't call roux "Cajun napalm" for nothing. It burns like heck when it gets on your skin. Make sure the kiddies and kittens are out of the way anytime you work with roux.
Again, be not afraid. Just follow this recipe and youx, toux, can make a roux!
Equal parts of:
fat (oil or butter)
flour (white or unbleached work best)
Heat oven to 325 degrees.
1. If using butter, melt it on the stove in an oven safe pot.
2. Whisk the flour with the melted butter or oil.
3. Place in the oven.
4. Stir every 20 mins until you get a tan color (light roux), medium brown (peanut butter roux), or a darker reddish brown color (dark roux).
The darker the roux, the more flavor your dish will have, but the less thickening power the roux will have.