Ingredients
1 cup of vegetable oil
1 cup of all purpose flour
1 medium onion (diced)
Instructions
- Pour the oil into a sauce pan/pot and turn heat to medium to medium high and heat up oil for about 3 to 4 minutes.
- Add flour and using a serving spoon or spatula, stir well to blend oil and flour to achieve a smooth roux.
- Continue stirring, almost constantly, but reduce heat if necessary. until you are happy with the color. (If you get busy with another project, you’ll scorch the roux.) NOTE: Some people say you are looking for a color to resemble a copper penny and this is a good color for a roux.
- When you are happy with the color, add the diced onions. Continue stirring for about 10 minutes to allow the onions to wilt/soften.
Our roux is ready, now what? If I make a stew, I add 8 cups of stock or water to 1 cup of roux. If I make a gumbo, I add 16 cups of stock or water to one cup of roux. If I am not happy with the color of my stew/gumbo after all of the ingredients are combined, I’ll add kitchen bouquet to get the color right. CAUTION: Add a little bouquet at a time. Do not overdo it on the bouquet.
These tips will put you in the ballpark, but, of course you will need to season to taste and adjust the water/flour ratio if you like it thinner or thicker.
