Guest guest Posted December 9, 2009 Report Share Posted December 9, 2009 Roux (how to make) Roux is a thickening agent used in Cajun cooking.You can use to thicken soups ans stews also. 7 tablespoons vegetable oil 3/4 cup all-purpose flour In a large cast iron skillet add vegetable oil, heat the oil over high heat until it begins to smoke (about 4 minutes). With a long handled metal whisk, gradually mix in flour, stirring until smooth. Continue cooking, whisking constantly until roux is a dark red brown, about 3 to 5 minutes. (Be careful not to let it scorch in the pan or splash on your skin.) Remove from heat and use as needed. Extra roux may be kept in the refrigerator indefinitely. Quote Link to comment Share on other sites More sharing options...
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