Do you know how to make a roux? A roux is a mixture of fat and wheat flour that is used to thicken soups, stews, sauces, and gravies. A roux can be made with pan drippings, butter, margarine, or oil. The specific fat used will affect the taste of the roux.

A roux is used in many Cajun dishes,and while the ratio of flour and fat is the same as with a classic roux, the cooking method is different. A Cajun roux is cooked at a high heat until brown. The darker the color, the more intense the flavor, and as a result, different recipes may call for different color roux. A darker roux loses its ability to thicken so if using one for a darkened recipe, you will need alternative thickening means. A dark roux can be made in a cast iron skillet in the oven instead of on the stove top.http://www.gumbocity.com/blog/roux-tip/

The standard recipe for a roux is a 1:1 ratio of flour to fat. So, if you wanted to thicken 2 cups of liquid, you'd use 2 tablespoons of fat and two tablespoons of flour.

1. For a white sauce, you'd use butter and flour.
2. For gravy, you'd make your roux with fat skimmed from pan drippings and flour.
3. A Cajun roux is made with oil and flour.

Roux can be made from crisco, butter, or oil. A mixture can be made with a solid shortening and flour and kept in the refrigerator until needed. Cutting the crisco into the flour and having on hand reduces the amount of time needed for preparation. This method can be used to retain thickening ingredients on hand.

1. Melt butter, or other fat, in a heavy bottomed sauce pan over medium low heat.
2. Add the flour, and whisk it into the butter until thoroughly combined.
3. Add salt and pepper, and whatever other seasonings you're using.
4. Cook for two minutes, whisking constantly, before adding the liquid.

1. Heat oil in a skillet on high heat.
2. Add flour slowly, incorporating each addition thoroughly with a whisk before adding more flour.
3. Cook, stirring constantly, until the roux reaches the desired color. If black specks appear, its burned and you'll need to start over.
4. When roux reaches the degree of brownness called for in the recipe, add the vegetables or liquid called for in the recipe, and continuing stirring for 3-5 minutes

A dark roux is best made from a peanut oil or a canola oil. Butter and oils can burn quickly so when making dark rouxs for gumbos or ettouffee, the roux making can take 30 minutes or more but must be watched carefully.http://www.eatfoo.com/archives/2006/05/recipe_how_to_make_a_roux.php