Dark Roux Recipe
If you’re cooking Cajun or Creole, mastering a dark roux is non-negotiable. This rich, deeply toasted flour-and-oil mixture is the flavor foundation for classics like gumbo, etouffée, and smothered dishes. It takes patience and attention, but once you get the hang of it, you'll never look back. Let’s break it down, step by step.
INGREDIENTS
- 1 cup flour
- 1 cup vegetable oil (or 3/4 cup for thicker paste)
INSTRUCTIONS
- Heat oil in a heavy pot or cast-iron pot over medium heat.
- Slowly whisk in flour until smooth.
- Stir constantly for 25–45 minutes until deep chocolate brown.
- Adjust heat as needed; do not stop stirring.
- Remove from heat; use immediately or cool.
Color Guide
- Blonde: 5–10 min
- Peanut Butter: 15–20 min
- Dark Chocolate: 25–45 min
Chef Notes
- Burnt roux cannot be saved; keep stirring.
- Lower heat helps prevent burning.
- Use a wooden spoon or a whisk.
- Store cooled roux refrigerated 2–3 months.
