A roux is a base made for various soups or sauces like gravy or gumbo. It is basically flour that is cooked, usually in butter or some other oil. Some people may be intimidated but making a roux is super easy! I’ve included several links for instructions on how to make it.
This link has step-by-step instructions with pictures. Click here.
Click here for video instructions.
For any first time roux makers, the one tip I have for making the traditional flour in oil roux is don’t stop stirring. The flour can burn easily and you’ll have to start over.
My personal favorite way to make a roux for gumbo is the dry method. Not only is it easy, it reduces the greasiness and you can make a big batch for future dishes. Place 2-3 cups (or smaller amount, if desired) on a baking sheet. Place baking sheet in an oven at 350 degrees F. Cook for 20-60 minutes depending on desired color, stirring occasionally. Let cool. Store unused portion in an airtight container.
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