How to Make a Roux

Roux, which is a base of flour and fat, is the mainstay of many Creole and Cajun dishes. When attempting to make any dish such as gumbo, etouffee or jambalaya it is imperative that you learn how to first make a roux.

To make a roux you must first begin with the right equipment. You need a heavy iron Dutch oven or pot and a wooden long handled spoon. Do not try to use any other type of pot because the metal will be too thin and will not conduct the heat evenly.

You can use any variety of fat for the base, including bacon grease, but most recipes call for using butter, especially those recipes intended to make a light colored roux. Recipes for a darker colored roux will bacon fat or some other type of fat. Recipes will typically vary in regards to how much fat is called for but one of the main elements of making a good roux is to use an equal portion of fat and flour to form the base. Please note that if you do use butter for your roux, it will be much easier to burn because of the dairy content. You will have to watch it continually.

To make a good roux you must continually stir the mixture over a medium high heat. Do not allow yourself to become distracted or to try to do something else while forming your roux because it will increase the chances of burning it. The mixture should be stirred for around 15 to 30 minutes until it begins to reach the desired color; which is a caramel color for a lighter colored roux and a chocolate color for a darker colored roux.

It is very easy to burn a roux, especially if you are cooking it at too high of a heat. If you see smoke coming from the roux or black specks begin to appear this is a sign that the roux has burned. Once it has burned, the roux cannot be used. You will have to start completely over from scratch.

Be aware that you can make the roux ahead of time to use within a few days but in order to do this you will need to cover tightly and refrigerate. When you remove it from the refrigerator for use, be sure to pour the excess oil from the surface before using.

 
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