What is a roux (pronounced “roo”), you may ask? It is the base for most Louisiana Creole recipes. It is a very simple thing to make, contrary to what you may have heard. However, the secret ingredient to making the perfect roux is patience. Don’t try to rush it; it is very temperamental and likes constant supervision.
Ingredients: equal parts of oil and flour. Yep, that’s it. For my recipes, I start with one-half cup of oil (vegetable, canola, whatever your preference) and one-half cup of all-purpose flour. (If you often find yourself short on time, double or triple the recipe and freeze some for later use.)
This dirty-blond color shown below is the color after ten minutes. I would use this as the base for an étouffée.
And thirty minutes from start, you have this beautiful chocolate-brown color. This is what I would use as the base of a chicken gumbo.
So there you have it – a roux! Pretty simple, don’t you think? Use if now or freeze it for later.