View Full Version : Roux

11-16-2008, 09:04 PM
For one of the recipes for alligator tonite, I had to have a dark roux. All the warnings about making a roux are right!
It used to be a punishment for children in Cajun country to have to stir the roux. They would also call it Louisiana Napalm. its hot and it will stick to you and burn!

Usually you would add a fat (butter or oil) and an equal amount of flour and cook it over medium heat stirring constantly for a time. A white roux it would be a few minutes, a medium roux, the color of caramel about 15 - 20 minutes but for a dark roux its pure punishment.
First off you have to use a little higher heat and stir, stir, stir. Any black bits and you have burned it, throw it away. Total stirring time - 45 minutes or untill the color of chocolate.
It has tremondous flavor and it is the base of many cajun meals.

1 cup veggie oil
1 1/4 cup of flour
Add oil to a non stick pan and get hot. Over med- high heat add flour and start stirring and do not stop!
When it starts getting very dark, take off heat and keep stirring, it will get darker and still burn if you dont stir. Put in a container and reserve till needed.

Dark roux.


Oh yeah, did I mention you need to stir!?:D