Basic Browned Roux
Recipe By: Emeril Lagasse
3 cup vegetable oil
5 cup flour
Roux can be cooled down and keep in the refrigerator
for up to a month or so; just scoop out what you need. Any dish
thickened with roux needs to be simmered at least half an hour to
cook out the raw flour taste.
Source: Food Network Kitchens
Emeril Lagasse of Food Network's "Emeril Live" discussed
his three stages of roux on an episode called "Gumbo 101." He uses 3
cups of vegetable oil and 5 cups of all-purpose flour to make a
"light-brown roux." Cooked in an iron Dutch oven for 90 minutes, it's
the color of peanut butter when ready.
The same ingredients cooked for an additional 30 minutes make a
"medium-brown roux," the color of a copper penny. Cook it another
35-45 minutes, until the color resembles dark chocolate, and you have
a "dark-brown roux."
Emeril's tip: "If this is your first time making a roux, the slower
you cook it, the less likely you will be to burn it. The important
thing is to cook the roux to the desired color."
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