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
â€¢ 8 tablespoons (1 stick) unsalted butter
â€¢ 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 youâ€™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 spÃ©cialiste
chef de Cajun Roux