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(WOOD) Roux Recipe


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     (WOOD) Roux

Category   Sauces
Sub Category   None

seasoning vegetables
Quantities will be specified in your gumbo recipes.

Use a cast iron pot. The pot needs to be big enough to be easily stirred with a wire wisk.
Place the oil in the pot and set it over medium high heat. Whisk in the flour, making sure it is evenly blended and free of lumps. Continue stirring as the roux cooks and bubbles. The bubbles are an indication that moisture is being boiled out of the flour. As soon as the bubbling stops and the smell becomes similar to popcorn, the flour is actually frying,and the rate of browning accelerates rapidly. Pay very close attention from this point on.
Stir constantly, and as soon as the proper color is attained, carefully add the seasoning vegetables. This will lower the temperature and halt the browning process preventing it from burning. The high heat will also release the nature sugars from the onion causing them to caramelize. Reduce the heat a bit and proceed with the rest of the recipe.
Recipes will normally call for a light or peanut butter colored roux or a dark roux, about the color of chocolate.

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