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.
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.)
After 10-15 minutes of cooking you will have a light 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.