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Instructions |
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Use a cast iron pot. The pot needs to be big enough to be easily
stirred with a wire wisk.
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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.
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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.
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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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Originally Submitted
12/4/2012
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