The roux is the foundation of many, many Cajun dishes. You will find it referred to in a number of recipes. The roux that follows is the one I have used for many years.
Ingredients:
- Olive Oil
- 1 1/2 cup sifted flour
Instructions:
Cover the bottom of a heavy pot with olive oil. After the oil is well heated over a slow fire, stir in the flour. Cook the flour very slowly, stirring almost constantly. The flour must be browned to a very dark brown, nearly black, but not actually burned.
This takes more time than you might think is necessary, but a good roux must be cooked slowly to get all floury taste out of it and to ensure uniformity of color. This is the basic roux.
Related:
1976-- Justin Wilson: How to make a roux