Roux, and its different variations.

What is a Roux? A Roux is a thickening agent made from fat and flour. It is very common in both traditional French cuisine and creole cuisine.

Most roux recipes call for equal parts fat to flour, but in my personal experience I have found that a 3 part fat to 2 part flour ratio works better.

There are 3 different types of roux. Light roux, medium roux, and dark roux.

Light Roux:

Used to make white sauces like bechamel. Not cooked for very long and resulting in a beige color. No nuttines, still taste like flour.

Medium Roux:

Cooked longer till it is a shiny light brown color. Used to make dark gravys and some stews. Mild nutty flavor

Dark Roux:

Cooked till it is dark brown and nearly black. Used to make dark sauces and soups like gumbo. Rich nutty flavor

You will need:

• 6 tbsp butter or preferred fat

• 4 tbsp AP flour

Prep Instructions:

Melt butter in a pan on medium-low heat. Mix in flour and cook to desired color.

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