Original Post: https://www.evolvingtable.com/how-to-make-roux/
How to Make a Roux for Gumbo
Learn How to Make a Roux for gumbo to achieve the best rich Cajun flavor. Stir this into recipes like cheese sauce for mac and cheese, or gravy to top biscuits.
Servings: 8 servings
Ingredients
- ½ cup butter or oil*
- ½ cup flour all purpose*
Instructions
- Place a saucepan, skillet or Dutch oven over medium-low heat.
- Add ½ cup of butter or oil. If using butter, let it melt completely and wait for it to start sizzling slightly.
White Roux:
- Sprinkle in ½ cup of flour and begin stirring immediately. Keep stirring constantly to prevent it from burning. (This stage is great to use as a thickener for soups and sauces.)
Blonde Roux:
- The roux will start to thin out slightly after a few minutes and you can slow down how often you’re stirring it.
- After 3-5 minutes you will have what’s called a blonde roux. (This can be used to make creamy and lightly-colored sauces such as a bechamel or a sausage gravy.)
Light Brown Roux:
- To get a darker colored roux continue cooking it for another 5-25 minutes.
- After 10-15 minutes of cooking you will have a light brown roux.
Dark Brown Roux:
- Continue cooking for a total of 25-30 minutes, to get a dark brown roux. (This is perfect for a homemade gumbo recipe!)
- Store any leftover roux in an airtight container in the refrigerator for up to a month.
Video
Notes
- Feel free to use salted or unsalted butter.
- Be careful if using a gluten-free substitute as these do not thicken up as easily as regular flour.
- To Store: Keep in an airtight container in the refrigerator for up to 1 month.
- To Freeze: Seal in a freezer-safe airtight container in small increments for up to 1 year.
Nutrition
Calories: 127kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 101mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 8mg | Iron: 1mg