Ingredients
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1-1/2 cups All-Purpose Flour
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1 cup Vegetable oil
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Tools You'll Need
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Heavy-bottom pot (Magnalite or Cast Iron)
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Whisk
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Wooden Spoon
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Pot Holders
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Trivet or Stack of Towels
Directions
Being from Louisiana, I know every Cajun south of I-10 has their own way to make a dark roux. This is dark roux recipe is the way I’ve been making it for years and my family and friends love it!
I highly suggest using a heavy-bottom pot like a Magnalite or Cast Iron (Lodge brand works wonderfully) so you don’t burn the roux or ruin your other pots.
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Steps
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1
Done
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Center your heavy bottom pot on the burner then pour the oil in it. A heavy bottom pot typically has a thicker bottom than its sides. A thicker bottom helps distribute the heat evenly which is important when making a roux. Turn the burner to medium high (#8 of a 1-10 dial) and heat the oil for 3-4 minutes. You’ll know the oil is hot enough if you sprinkle a pinch of flour into the oil and it sizzles. Be careful when working with hot oil because it can splash on you and burn you. |
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2
Done
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Carefully shake the flour into the oil. Then, whisk until the flour has dissolved. The oil will bubble a bit, but, no worries it’s supposed to do that. |
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3
Done
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Use a wooden spoon and stir, stir, stir. A wooden spoon isn’t as noisy as a metal spoon. Trust me, after stirring the pot for 25 minutes you’ll be glad you used a wooden spoon. Keep stirring and make sure you reach everywhere in the pot or you’ll end up with burnt pieces. Burnt roux can’t be fixed and will have to be thrown out. And, you’ll have to start all over. After about 6 minutes of constant stirring, the roux will be a blonde color. After about 11 minutes the roux will darken to a caramel color. It’ll start to smell toasty and nutty. You might think it smells burnt but it’s not as long as you keep stirring. As people say back home, we’re makin it stank!! That just means it’s smelling good in here! |
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4
Done
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As soon as the roux is a caramel color, turn the stove off. Then, using your pot holders, grab the pot and set it on a trivet or a stack of towels on the counter. The pot is still going to be very hot and it’ll keep cooking the roux. So, you have to keep stirring for another 13-15 minutes until it’s the dark chocolate color we’re going for. You’ll know when the roux is done when it no longer wants to stick to the bottom of the pot. Also, when you slide your wooden spoon through it the roux will be liquidy. C’est finis! And, remember, I know you’re busy so I want you to get it right the first time. So leave your questions in the comment section! |
