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(Excellent for gumbo and gravy.)
Equal amounts of oil or shortening and flour.
Heavy skillet (iron works best)
DO NOT use butter, margarine or butter substitutes for making roux.
Minimum amounts to make this recipe 'work' are 1/2 cup of oil or shortening and 1/2 cup flour.
Place skillet on the stove at medium-high heat. Add the flour to the oil. If using shortening, allow to melt before adding flour.
Stir the oil and flour together with a spoon or whisk until well blended. You want to maintain a smooth consistency, no lumps.
Keep stirring continuously so as to keep the roux from burning or scorching. Continue stirring over medium high heat until you have the color of roux you want.
The darker the color the stronger the flavor.
When the roux has reached the color you desire, immediately remove from heat. Roux is ready to be used in gumbo or gravy.
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