- Dec 15, 2010
- Reaction score
- Fuck Y'all I'm From Texas!
Dark roux is more about flavor than thickening for sure.I always make it in a skillet usually with butter. I cook it just enough to remove the raw flour taste but not so much as to reduce the thicking power of the roux ie a blonde roux. The more you brown it the less it will thicken whatever you're adding it too. I don't count on roux so much as a flavoring agent, just to thicken stuff up however sometimes like gumbos they'll call for darker.Technically thats not a roux.
A roux is equal parts flour and oil heated slowly to darken the flour and you have to stir constantly. If you see any black bits while cooking you've burnt it and you have to start over.
Although you can do it in the oven which is far easier since the chance of burning it goes way down!! Of course light roux is easy. The dark chocolate roux can take an hour or more.
In Cajun terms the Holy Trinity is a combination of bell peppers,onions and celery.