A Roux is a combination of fat and flour that is used to thicken sauces, soups, and gravies. It is a cornerstone of many classic French, Creole, and Cajun dishes. The uses of a Roux are many and varied, and it is an essential ingredient in a variety of both savory and sweet recipes.
The most common Roux recipe is a mix of equal parts butter and flour. This mixture is cooked together until it is lightly browned, then it can be used to thicken sauces, gravies, and soups. For example, the classic white sauce, or Bechamel, is created by cooking a Roux and milk together to form a creamy sauce. This sauce can be used for dishes such as macaroni and cheese, lasagne, and other baked dishes.
Roux is also a popular ingredient in Cajun and Creole dishes. Roux recipes often include spices such as garlic and onions, and sometimes other ingredients such as tomatoes. This type of Roux is used to thicken gumbo, jambalaya, and other Creole dishes. It helps to build depth of flavor in these dishes and adds to their unique characteristics.
Sweet Roux recipes are also popular. These recipes use the same fat and flour combination as the savory Roux recipes, but they often include sugar and other ingredients such as cocoa powder. Sweet Roux recipes are used to thicken puddings and custards, as well as other desserts.
As you can see, the Roux recipe is an incredibly versatile ingredient. It can be used to thicken both savory and sweet dishes, and can be modified to provide a unique flavor to many dishes. Whether you’re making a classic French dish or a Creole favorite, a Roux recipe can be the foundation for creating a delicious dish.
Here’s how to create it:
2 TBSP OF BUTTER, SHORTENING, OR OIL (OTHER THAN OLIVE)
2 TBSP OF ALL PURPOSE FLOUR
IN A BLACK IRON SKILLET, OVER MED HEAT, MELT YOUR BUTTER, SHORTENING, OR POUR IN YOUR OIL. SLOWLY ADD YOUR FLOUR; A LITTLE AT A TIME, STIRRING CONSTANTLY, UNTIL IT TAKES ON A DARK BROWN COLOR. BE CAREFUL NOT TO OVER-BROWN THE ROUX. IF THERE IS THE SLIGHTEST INDICATION OF SCORCHING OR BURNING; DISPOSE OF IT AND BEGIN WITH A NEW BATCH, BECAUSE THIS WILL RUIN YOUR GRAVY, STEW, OR GUMBO.
THIS BASIC ROUX IS FOR A SMALL GUMBO. SERVES 2