Updated
December 21, 2016.
These instructions are for an oil-based roux, a simple mixture of equal parts of flour and vegetable oil. Clarified butter is another option.
The roux can be made in advance and stored in the refrigerator. It can also be frozen for up to 6 months.
If you have your recipe and are making a gumbo or etouffee with the roux now, have all ingredients close at hand, the vegetables chopped and ready.
If making ahead, have a pyrex or metal bowl ready to receive the finished roux.
You will be busy whisking or stirring the roux for at least 15 to 20 minutes, so make sure there will be no distractions.
What you'll need:
- A heavy pan, cast iron or stainless steel, very clean.
- A long handled spoon or whisk (I prefer a whisk).
- 1 cup of oil, such as peanut oil, vegetable oil, or canola oil.*
- 1 cup all-purpose flour, white or unbleached
*You may also use unsalted or clarified butter in a roux. Unsalted would be fine for a blond roux, but use clarified for a darker roux.
