I have a confession. I grew up in a home where “make a roux” was a common phrase. I watched my mother do this ALL OF THE TIME. I have even been known to say it without thinking to novice cooks and people who have never encountered the phrase after years of cooking. The confession? I really hate making a roux. Not only that…I am not very good at it. I know the mechanics. I just, well, have no patience. It takes forever to do it right. That said, make your roux correctly. Your dishes will thank you.
First, You Make A Roux
As the statement, “First you make a Roux!” so often opens a Louisiana cook’s recipe, we felt it necessary to give a basic roux recipe for your use. A basic roux does take a long time to make, so don’t expect instant cooking.
2 tablespoons butter, shortening or bacon fat
2 tablespoons flour
Melt the butter, shortening, or bacon fat in a heavy, thick pot or skillet. Add flour and stir constantly over low heat until dark brown. The trick is to get it dark brown but not burned. If it is over browned, it will taste bitter so it should be discarded. To this basic roux, add seasoning and stock to make sauces, gravies, gumbos and all sorts of good things.