roux

How To Make roux

• 1

  Heat oil in heavy pot or suacepan and add flour.
• 2

  Turn heat down to low or medium and stir contantly (do not walk away because it will burn and be ruined)
• 3

  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
• 4

  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.
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