YouTube instructional video is at the bottom.
What You’ll need
All Purpose Flour
Vegetable oil
***All Purpose Flour and Vegetable oil are the most common ingredients used to make a roux especially in Louisiana***
Other fats you can use
Vegetable Shortening
Lard
Canola Oil (Works really good)
Butter (Butter is part of the French cuisine)
Meat drippings (Any bacon, turkey, pork, beef etc.) Note- The number of oils they release during the cooking process will be less so when you use this you will have to eye the amount the flour you add. About 1/8 cup of flour or less will work depending on the amount of oil the meat releases.
Tools You’ll Need
Non-Stick Pan
Cast iron skillet
If you are using a nonstick pan, only use the following tools
Wooden spoon or Spatula
Kitchen Exhaust fan (Important to remove the smoke)
***Do not use any plastic or silicone. Roux cooks at a very high temperature and can melt these tools. ***
Cast Iron skillet
If you are using a cast iron skillet, only use the following tools
Wire Whisk
Wooden spoon
***Mostly anything wooden or metal would work***
***Do not use any plastic or silicone. Roux cooks at a very high temperature and can melt these tools. ***
***IMPORTANT TIPS*** 1-8 with 2 examples.
1- Before you begin to make your roux, make sure you have your kitchen exhaust fan turned on. This will help ventilate the smoke caused by the roux. You can also place a fan into your kitchen window to keep fresh air in the kitchen at all times. This will also help the exhaust fan ventilate the smoke caused by the roux.
2- Also while you make your roux it will smoke at some point. It can take up to 5 to 6 minutes to start smoking depending on your stove’s heat settings. IF you feel that it’s too smoky then turn your fire off and continue to stir the roux until the smoke disappears. Once the smoke clears preheat your fire to medium high heat and repeat this process until you’ve reached your desired roux color.
3- Meat drippings (Any bacon, turkey, pork, beef etc.) Note- The number of oils they release during the cooking process will be less so when you use this you will have to eye the amount the flour you add. About 1/8 cup of flour or less will work depending on the amount of oil the meat releases.
4- If you are using Vegetable shortening, Lard or butter. Place 1 cup of the solids in pan and let melt completely before adding any flour.
5- Once you add your flour and oil into pan it is imperative that you keep stirring the roux. Never leave your roux unattended. Failure to follow this step will result in a possible fire or even worse.
6- Your roux can take a shorter or a longer period of time to change in color. Your stove and your heat settings on your stove play a vital part of your roux’s cooking time. Examples below.
Example 1- If you have your stove preheated to medium low heat, it will take a MUCH longer time to change in color. It also may not change in color at all. You would be wasting a lot of time. I don’t recommend you make your roux at a temperature any lower than medium heat.
Example 2- If you have your fire preheated to medium high heat It will take a much shorter time. 15 to 20 minutes or even less BUT remember everyone’s stove is different. It can take 5 or more minutes to start to change in color. Also, your burners on your stove also play a part in the cooking of your roux. If you are using a smallest burner on your stove, it despite it being preheated to medium high heat, it can take a longer period of time before the roux starts to change in color. IF you are using the largest burner on your stove then it will take a much shorter period of time before your roux starts to change in color.
Blonde Roux Stage 1
Step 1- Preheat fire to medium high heat.
Step 2- Add 1 Cup Oil and let get hot for 2 to 3 minutes.
If you are using Vegetable shortening, Lard or butter. Place 1 cup of the solids in pan and let melt completely before adding any flour. If you are adding meat drippings, please read the important tips right above these steps before continuing.
Step 3- Add Flour and stir for 5 to 6 minutes
Light Brown Roux Stage 2
Step 4- After you have reached the Blonde Roux stage continue to stir for an additional 4 to 5 minutes. NOTE- IT CAN TAKE A SHORTER OR LONGER PERIOD OF TIME DEPENDING ON YOUR STOVE AND YOU WILL HAVE TO ALSO CONSIDER THAT YOUR ROUX IS VERY HOT AT THIS POINT.
Brown Roux Stage 3
Step 5- After you have reached the light brown roux continue to stir for an additional 4 to 5 minutes. NOTE- IT CAN TAKE A SHORTER OR LONGER PERIOD OF TIME DEPENDING ON YOUR STOVE AND YOU WILL HAVE TO ALSO CONSIDER THAT YOUR ROUX IS VERY HOT AT THIS POINT.
Dark Brown Roux Stage 4
Step 6- After you have reached the Brown Roux stage continue to stir for an additional 2 to 3 minutes. After 3 minutes turn your fire off and continue to stir for 6 to 7 minutes. It is possible that your roux will still be a brown color but remember your roux is still very hot and will continue to cook. It will also darken as you continue to stir. NOTE- IT CAN TAKE A SHORTER OR LONGER PERIOD OF TIME DEPENDING ON YOUR STOVE AND YOU WILL HAVE TO ALSO CONSIDER THAT YOUR ROUX IS VERY HOT AT THIS POINT.
Step 7- Let Roux cool completely. It can take up to an hour.
Store your roux in a plastic, metal or glass jar. You can use your roux at any time. You can also make your roux MONTHS in advanced before making your dish.
***ONE LAST TIP*** Once you store your roux for a long period of time let’s say a few months ahead of schedule you will notice that the flour part of your roux will settle to the bottom of your container and the oil will be at the top of your container. Also, the flour part of your roux will be a bit hard. This is normal and all you have to do is carefully break apart the flour and stir gently. It will smooth out as you continue to stir***
YouTube instructional video
