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Although the term roux is familiar in French cooking, the kind of brown roux used in Louisiana is unique. Flour and fat (usually vegetable oil) are cooked slowly until the mixture is brown and has a nutlike aroma and taste. This brown roux then serves as the base and thickening agent for bisques, gumbos and other soups, as well as for gravies and stews.
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What You Need:
(To Make: about 11 tablespoons)
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8 tablespoons unsifted all-purpose flour
8 tablespoons vegetable oil
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Translate this recipe:
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| How To Cook: |
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1. Combine the flour and oil in a heavy 10-inch skillet (preferably cast-iron or enameled iron) and, with a large metal spatula, stir them to a smooth paste. Place the skillet over the lowest possible heat and, stirring constantly, simmer the roux slowly for 45 minutes to an hour.
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2. After 5 minutes or so the mixture will begin to foam and this foaming may continue for as long as 10 minutes. After about half an hour, the roux will begin to darken and have a faintly nutty aroma. Continue to cook slowly, stirring with the spatula, until the roux is a dark rich brown.
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3. During the last 5 minutes or so of cooking, the roux darkens quickly and you may want to lift the pan from the heat periodically to let it cool. Should the roux burn, discard it and make another batch.
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4. Immediately scrape the contents of the skillet into a small bowl. Let the roux cool to room temperature, then cover with foil or plastic wrap and refrigerate it until ready to use. (It can safely be kept for weeks.)
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5. When it cools the roux will separate and the fat will rise to the surface. Before using the roux, stir it briefly to recombine it. Measure the desired amount into the pan and warm the roux slowly over low heat, stirring constantly.
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6. Whether added immediately or not, any liquid that is to be incorporated with the brown roux must be at least lukewarm or the mixture may separate. If it does, beat it together again with a whisk.
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