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Roux
Roux , Creole n' Cajun Sauce/Gravy/Gumbo Base |
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1/2 cup bacon grease, or if you must veggie oil(ugh!)
1/2 cup finely ground whole white flour, Plain
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From The Belile Estate Kitchens
Roux is a cajun name for cooked, browned flour in animal fat, normally bacon grease, most important is the watching and the stirring of the cooking flour as this is done under med to high heat and the stuff Will burn if’n you don’t watch it close!
First heat up the ol’ frying pan hot, add the grease, get it hot almost smoking, sprinkle the flour around in the grease and watch it burst into frying. Add slowly so as to get the stuff cooking without sticking it together. Brown to a dark brown consistency, do not burn, if so start over ye-hear.
Heard about it for along time, now you know how to do it.
Note* Roux is a thickening agent, like ArrowRoot, or Cornstarch but with flavor. Lightly browned for cream sauces n' Gravies, darker for Tomato(red)sauces n' Gravies, even darker for Gumbo's, n' onion or garlic gravy.
Bon Appetite!
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Preparation Time: 10 |
Serves: 2-4 |
| Recipe Origin: United States |
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Submitted by: |
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Firefly
Alabama
United States |
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| This recipe has been viewed 15687 times. |
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