Looking for an amazing basic roux recipe? This one is perfect for soups and stews. The darker the color, the better it tastes! Enjoy!
I love soups and stews this time of year, especially hearty soups using a homemade roux.
When my pastor’s wife shared her gumbo recipe with me awhile back, I tucked it into my recipe binder and have referred to it many times since. Her gumbo recipe calls for a basic roux, and I’ve also enjoyed using this roux not only in gumbo, but also in good, old-fashioned chicken soup. It adds a wonderful flavor and depth to ordinary soups; I think I’ll try it in a soup with shredded leftover turkey this year, too.
Here’s how easy it is to make a simple roux:
Add equal parts white flour and oil to a pan (I use 1/2 cup flour, 1/2 cup oil). Set on medium heat. Using a wooden spatula, stir to combine.
As the mixture warms, you’ll need to be careful — it must be stirred constantly. It can burn quickly, and burnt roux doesn’t taste very good! Don’t ask me how I know 🙂
I keep stirring, and stirring, and stirring…
After thirty minutes or so, I have a rich, thick, dark roux that looks like this:
Set the pan aside and allow to cool just a bit, then you can slowly add it to your soup, stew, or gumbo. You may want to adjust how much you add; your family might only like a light taste of roux. You can always add more as you go for a deeper flavor.
If you have extra roux, you can store it in an airtight container and tuck it into your refrigerator for a couple of weeks. I use a small jelly jar.
Have you made your own roux before?
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