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| There are light, medium and dark roux, the color of each depending on the cooking time. Making a dark roux requires practice to develop the skill to darken it without burning it.
The roux we are making is a light roux or what Cajun Cooks call a blonde roux. It has a delicate taste with a light caramel color and will not overpower your dish. |
| Makes about 3/4 cup
• 8 tablespoons (1 stick) unsalted butter • 1 cup all-purpose flour 1. melt the butter in a saucepan over medium heat. Whisk in the flour 1 tablespoon at a time and cook, whisking constantly, until the roux is thick and forms a ball, for about 4 to 5 minutes. 2. Remove from heat or incorporate some immediately into a dish you’re preparing. If you prefer, allow the roux to come to room temperature and refrigerate it, covered, for a week or two. |
| Mme. Lisa, la spécialiste chef de Cajun Roux |