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How to Cook a Roux

Cooking a roux is an art.  Yes, there are ingredient ratios to follow (1:2 oil/fat to flour) and a cooking method that will give you the best results; but really it's all about paying attention to the pot and working the roux until you've mastered how to cook it.  The fastest way to burn a roux, especially when you're learning how to cook one, is to stop stirring it and walk away from the pot.  Stirring your roux constantly is one of the easiest ways to keep it from burning.

The first question that needs to be answered when making your roux is what oil or fat are you going to use.  Some use regular cooking oil, some use butter, and some I've heard even use lard.  I use Crisco shortening to make my roux.  Why?  Cause that's what I remember seeing growing up.

This is my method for preparing a roux that will serve as a base for a pot of gumbo to serve 8-12 people.

I start off my roux by adding ⅓ cup of Crisco shortening to a large pot over medium high heat.

Once the shortening has melted in the pot and I can feel that it is hot by holding my hand over it I will slowly add the ⅔ cup of flour into spot.  I constantly stir the pot entire time while I add the flour to completely combine the flour and the shortening.

Very quickly the roux will turn from a blonde color into an almost peanut butter color.  Just remember; stir, stir, and STIR!  Keep the roux moving and you keep it from burning.

At this point I drop the heat down on the stove to just under medium heat.  Some people may consider this blasphemy and that you should never reduce the heat while cooking a roux, but this helps me to keep from burning my roux while I cook it into a darker and richer color.

Now is where the art comes in.  Working the roux with your spoon and adjusting the heat to get your roux to darkness that you want it.  For a dish like étouffée you may want a lighter roux.  Whereas for a dish like gumbo you'll want a darker roux.  After about 20-30 minutes of cooking down your roux you'll end up with a dark silky roux like the one below.

At the end of the day it's all about personal preference.  As with any dish I recommend you cook it by whatever method and whatever you find is best for you.  I am merely trying to provide a base to start with.  Just as a base was provided for me as I learned to cook and become more and more comfortable in the kitchen.

As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback is always welcome and appreciated.

Have a blessed day,

Benjamin

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