A flavorful thickener made by cooking fat with flour, roux is the foundation of most Louisiana gumbos. Making a good one requires the patience of a New Orleans Saint, but the results are well worth it. Traditionally, it’s made by continually whisking the mix on the stovetop until it darkens; alternatively, you can make it using a simple, indirect oven method. Either way, be sure to give yourself plenty of time, and, as many a Louisiana chef will recommend, line a couple beers along the stovetop to help pass the minutes.
What You Will Need
- Canola oil, lard, or rendered fat
- All-purpose flour
Heat oil, lard, or fat in an 8-qt. Dutch oven over high. While whisking, sprinkle in flour until smooth, 1-2 minutes. Reduce heat to medium-low; cook, whisking continually and slowly (to avoid hot splatters), and scraping the edges and sides of pan until roux turns the color of dark chocolate, 40-50 minutes for 1 cup of roux.