How to make a Roux

New Orleans Native Charlie Andrews Gives a demonstration on how to make a Roux in 4 different stages of color. Blonde, Caramel, Brown and Dark brown. A roux is flour and fat cooked together. It is used as a thicker for soups, stews, sauces and gravies. A roux is typically made with equal parts Flour and oil. Butter used in a Roux is part of the French cuisine. In Louisiana Cajun Cuisine, roux is made with vegetable oil or even bacon fat and it is usually a dark brown color which lends a much richness in flavor. Down in Louisiana we use our roux to make one of New Orleans most popular dishes, Gumbo. If you're looking to make a roux, then I hope you'll be willing to give this recipe a try!

Roux recipe link
charliethecookandrews.com/how-to-make-a-roux/


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