Can someone give me the recipe to make a good southern roux?!
Roux is the basic ingredient many recipes here at Great Cajun Cooking. Roux is an equal mixture of oil and flour used to thicken sauces and gravys. It has a unique flavor all it's own, a good roux is ESSENTIAL in most Cajun recipes.
Ingredients:
1 cup of all-purpose flour
1 cup of cooking oil
Procedure:
Heat the oil in a heavy, thick pot or skillet (cast iron is best). Add flour and stir constantly over a low heat until dark brown. It is VERY important to constantly stir. If you stop for even a few seconds your roux will burn and you will have to throw it out and start again.
*NOTE* Roux is extremely hot. Be extra careful not to get any on you as it can give you a burn you won't forget!
nfd
Answers: How to make a roux:
Roux is the basic ingredient many recipes here at Great Cajun Cooking. Roux is an equal mixture of oil and flour used to thicken sauces and gravys. It has a unique flavor all it's own, a good roux is ESSENTIAL in most Cajun recipes.
Ingredients:
1 cup of all-purpose flour
1 cup of cooking oil
Procedure:
Heat the oil in a heavy, thick pot or skillet (cast iron is best). Add flour and stir constantly over a low heat until dark brown. It is VERY important to constantly stir. If you stop for even a few seconds your roux will burn and you will have to throw it out and start again.
*NOTE* Roux is extremely hot. Be extra careful not to get any on you as it can give you a burn you won't forget!
nfd
Vegetable oil and flour, stir constantly over med - high heat until it reaches an nutty brown color.
Do not leave your roux for one second or it will burn. Click this link for roux and a recipe:
http://www.cooks.com/rec/doc/0,1720,1451...
How to Make a Roux
Here's How:
Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat.
Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.
Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.
Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.
Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.