1. Roux begins with equal parts of oil and flour, by weight.
Weigh your ingredients before starting, or your
roux will
not reach the proper consistency.
2. Try a medium saucepan, warm the oil over medium heat.
The oil in ready when a pinch of flour foams in
the oil.
3. Add all of the measured/weighted flour to the hot oil
all at
once, whisking to combine.
4. The flour and oil will bubble once the flour in added
to the
pan. Reduce the heat and continue to whisk constantly.
Note: This I do alittle different - I reduce the heat JUST before
adding flour, almost
as in the same motion - reduce,
pour, whisk.
5. The first stage of roux is 'white roux'. This
color will take
about 8 minutes to achieve. Whisking constantly.
6. The second stage of roux is 'blonde roux'. It
will take
about 12 minutes to achieve. Whisking constantly.
7. The third stage of roux is 'brown roux'. This
will take
about 35-40 minutes to achieve, whisking constantly.
8. The fourth and final stage of roux is 'chocolate
roux'. This
will take about 45-60 minutes to achieve, of course,
whisking constantly.
9. The roux is finished. To start a gumbo, add cold liquid
to
the hot roux. When you add cold liquid to the
roux, it will
bubble and sometimes separate.
10. Whisk until smooth. Cook for at least 30 minutes.
