Roux
Euro-American
Roux can also be made in a 350°F/175°C oven, but it takes a long time, around 6 hours for Dark Brown Roux. Some say it can be made quickly and with little effort in a microwave, but a real Cajun or Creole cook will despise you.
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RouxEuro-American | |
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This is more a technique than a recipe, there being only two ingredients
and always in the same or nearly same proportion. The secrets to making a
successful Roux is patience and attention to heat. Almost constant stirring
is needed. The darker you want, the longer it will take, you can't just turn
up the heat.
Roux can also be made in a 350°F/175°C oven, but it takes a long time, around 6 hours for Dark Brown Roux. Some say it can be made quickly and with little effort in a microwave, but a real Cajun or Creole cook will despise you. |
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measure measure |
Butter, Ghee, Lard, or Oil Flour, all purpose (plain) |
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White RouxUsed to thicken lightly colored recipes such as Béchamel Sauce, and Mornay Sauce (Béchamel with cheese). Maximum thickening power. Almost always made with Butter, so be careful with the heat, keep it pretty low. Stir almost constantly with a flat spatula. Cook only until the raw flavor of the flour is gone. | |
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Blonde RouxUsed to thicken lightly colored recipes. It will have an almost indistinguishable toast flavor. Almost always made with Butter, so be careful with the heat, keep it pretty low. Stir almost constantly with a flat spatula. Cook until very lightly colored. | |
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Tan RouxUsed to thicken recipes with moderate color and where a bit of toast flavor is appreciated. Almost always made with butter, so be careful with the heat, keep it pretty low. Stir almost constantly with a flat spatula. Cook until you get just to within the color range you want, as it will darken a little more from the hot pan. | |
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Peanut Butter RouxUsed to thicken moderately dark recipes. It'll actually taste sort of like Peanut Butter. Much used for Creole Gumbo and other Creole stews, though lighter may also be used, and sometimes darker. Usually made with Butter, so be careful with the heat, keep it pretty low. Stir almost constantly with a flat spatula. Cook until you get just to within the color range you want, as it will darken a little more from the hot pan. | |
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Brown / Milk Chocolate RouxMost used for Cajun Gumbos and other Cajun stews. Can be done with Butter, but it will be faster and less risky with Oil or Ghee. You can start with a moderately high heat and keep lowering it as the color darkens. Takes quite a while and a lot of stirring. | |
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Dark Brown RouxMost used for Cajun Gumbo. You can use Oil or Ghee, but in Cajun cuisine Meat Dripping or Bacon Fat are usually used. Least thickening power. Go slowly, you must not burn the flour or it will be bitter. You want dark toast taste, not burned toast. It should never smoke. For quickest time you can start with moderately high heat and keep lowering it as it darkens. It can take up to an hour. |