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Heat oil in heavy pot or suacepan and add flour.
Turn heat down to low or medium and stir contantly (do not walk away because it will burn and be ruined)
Stir until the roux is a dark brown. You cant overcook or it will have a burnt and bitter taste. The color should resemble a light chocolate color
You can use immediately or store in a air tight container. Roux is the base for gumbo and etoufee but can also be used to thicken gravy as well.