Our Best Creole Roux
-Blonde, Brown, or Chocolate Roux
You are going to want:
- 1/2 cups Peanut Oil (or bacon fat or Rice Bran Oil
- 1 1/4 pound of White Flour
Instructions
In a cast iron pot, heat oil until very hot, and start whisking in
white flour. Keep whisking in flour until the mixture is very thick.
Cooking time depends on the color you want: Less cooking time for a Blonde Roux, more for a Brown Roux, and even more for a Chocolate Roux.
Remove from heat, but do not stop whisking. Keep whisking roux after it is off the heat, until it is warm, or it will burn.
You can also use bacon fat or Rice Bran Oil instead of peanut oil.
Do not let it burn! If it smells burnt, throw the mixture away, and start over.
A Chocolate Roux can take up to 30 minutes.
If you make a large amount, the Roux can be stored in refrigerator for 2 weeks.
Cooking time depends on the color you want: Less cooking time for a Blonde Roux, more for a Brown Roux, and even more for a Chocolate Roux.
Remove from heat, but do not stop whisking. Keep whisking roux after it is off the heat, until it is warm, or it will burn.
You can also use bacon fat or Rice Bran Oil instead of peanut oil.
Do not let it burn! If it smells burnt, throw the mixture away, and start over.
A Chocolate Roux can take up to 30 minutes.
If you make a large amount, the Roux can be stored in refrigerator for 2 weeks.
