Comments: This is a MUST in making gumbos and other creole dishes. Be very careful and don’t let this burn but it must get very dark so stir constantly till it is the color you want. A cast iron skillet is a great help in making good dark roux!!!!

1/2 cup All Purpose Flour
1/2 cup cooking oil, I use canola oil

In a heavy skillet or 2 quart saucepan, stir together flour and cooking oil until smooth.

Cook over medium-high heat for 5 minutes then reduce heat to medium.
Cook and stir constantly about 10 minutes more until a reddish brown roux is formed.
If you want a dark roux, prepare the roux as directed above, except cook and stir over medium heat about 15 minutes instead of 10 minutes or until a dark, reddish brown roux is formed.

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