Roux, pronounced “roo”, is a French term for the combining and heating equal amounts of fat and starch. A roux is the base of a dish or sauce; it is not a sauce on its own.A dark brown roux is generally used in deep, savory dishes like gumbo. A light roux is often used for cream gravies and white sauces.
If you’re making a dark roux, be prepared to stand over the stove, stirring for about an hour.
How to Make a Dark Roux
- 1/2 cup oil
- 1/2 flour
- 2 cups liquid : water or broth – NOTE: the amount of liquid is flexible, depending upon how thick you want your roux. Start with 1/2 cup, then add more if necessary
- In a cast iron skillet on medium heat, add 1/2 cup oil
- Once oil is hot, sprinkle 1/2 cup flour into skillet; do this in intervals, a little bit of flour at a time
- Using a whisk, stir until there are no lumps in the mixture
- Add a bit of liquid to mixture and keep stirring. The liquid can be water or broth.
- Keep stirring…..adjust the heat so the mixture does not burn!!! Low and slow is key here.
- Keep stirring….until the roux is darker than peanut butter.
- If it looks too thin, add a tablespoon of flour and continue stirring….
- Upon completion, the roux should be a deep brown color and slightly thick.
- Now you are ready to add to the roux to complete your recipe!