Roux Making 101

Key Concepts

• Roux Basics: A roux is a mixture used for thickening sauces, made from fat (oil or butter) and flour.
• Control of Heat: It's crucial to maintain the right temperature to avoid burning the roux.

Steps in Making a Roux

1. Setting Up:
   • Start with a medium-low to medium flame.
   • Use vegetable oil and heat it up to the right temperature.
2. Adding Ingredients:
   • Add flour gradually to the oil to avoid lumps.
   • Continuously stir the mixture to ensure smoothness.
3. Stirring Technique:
   • Never stop stirring once the flour is added.
   • Use a flat, square-edged wooden spoon for even mixing and to prevent sticking.
4. Introducing Butter:
   • Add butter to the mixture and continue stirring.
   • Watch the color change as the butter melts.
5. Color and Texture:
   • Aim for a peanut butter color, which can be darkened to a chocolate color if desired.
   • Consistent stirring prevents specks or flakes, ensuring a smooth roux.

Tips and Tricks

• Consistent Movement: Keep the roux moving constantly; it's in the wrist and elbow.
• Adjusting Heat: Monitor and adjust the flame as needed to maintain the correct cooking speed.
• Avoiding Burnt Roux: Although burning can occur, careful stirring and heat control can prevent it.

Advanced Techniques

• Adding Flavor:
  • Optional incorporation of ingredients like andouille sausage can add flavor, but may affect the appearance.
  • Using a pre-made seafood stock can enhance flavor without altering the roux visually.

Final Observations

• Aim for a roux with a smooth texture and a uniform color.
• This process requires patience and attention but results in a flavorful base for various dishes.

These steps and tips form the foundation for making a successful roux, integral to many culinary recipes.