How to Make a Dark Roux

by Belinda Hulin

Items you will need

  • A heavy three-quart saucepan
  • A wire whisk
  • A long-handled wooden spoon
  • 1 cup vegetable oil
  • 1 1/3 cup granulated flour (Wondra, for example)
  • 1 medium onion, diced

Cajun and Creole recipes invariably begin with the words "make a roux". A roux is a simple mixture of flour and fat, used to thicken and flavor sauces in French and French-inspired dishes. By definition, a roux can be any color from white to brown. However, in South Louisiana, dishes like gumbo, shrimp stew and fricassee use a carefully prepared dark roux to add the rich, toasted flavor for which this regional cuisine is famous. Made properly, a dark roux will never leave a floury-tasting sauce or broth.

Dark Roux

Step 1

Place 1 cup vegetable oil and 1 1/3 cup granulated flour in a heavy saucepan. Place saucepan over medium-high heat. Whisk oil and flour to combine. Continue whisking for 1 minute.

Step 2

Reduce heat to medium-low. Set aside whisk. Using a long-handled wooden spoon, stir flour and oil mixture continuously. Alternate between a circular and s-shaped stirring pattern, making sure to scrape the bottom of the saucepan while stirring.

Step 3

Cook the roux, stirring constantly, for 15 to 20 minutes. Roux should be rich, red-brown color. When roux reaches the proper color, turn off the heat. Carefully add the chopped onions to the mixture. This will flavor and temper the roux. Carefully stir the mixture a few more times. When onions stop sizzling, the roux is ready to be added to your favorite recipe. Or, spoon roux into a heat-safe dish. When completely cooled, roux can be frozen in resealable plastic bags for later use.

Tips

  • To make gumbo, add dark roux to 8 cups boiling chicken or seafood stock or water. Simmer roux and broth or water for two hours before adding remaining ingredients for best flavor.

Warnings

  • Roux splatter sticks and burns! Be extremely careful to use a tall, heavy saucepan and a long-handled spoon when preparing roux.
    Constant stirring keeps the flour-oil mixture from burning. If black specs start to appear, then the roux is burned and you'll need to start over.

About the Author

Belinda Hulin has been writing about food and lifestyle topics for more than 20 years. Her work has appeared in national and regional magazines, newspapers and websites. She's also the author of two cookbooks, "The Everything Fondue Party Book" and "The Everything Pizza Cookbook."