Those who have been to New Orleans most likely know all about a good roux. And if you don’t know what it is, but you love Cajun and Creole food, there’s a good chance it’s part of the reason you love it.
Roux is a mix fat and flour cooked together to thicken sauces and soups. You can choose your fat based on personal preference, but of course, our favorite way to make roux is with our delicious ultra premium olive oil. Here’s how to make it:
- 1 cup Rocky Mountain Olive Oil Extra Virgin Olive Oil
- 1 3/4 cups flour or King Arthur Measure for Measure Gluten-Free Flour to make this gluten-free
- Place one cup of any of our Extra Virgin Olive Oils in a sauce pan over medium heat for about 3 minutes. Then add a dash of flour into the fat to see if bubbles.
- When bubbling occurs, gradually whisk 1 3/4 cups flour into the fat, stirring the mixture constantly.
- Continue whisking the flour and olive oil at a steady rate while monitoring its temperature and color. The constant stirring will help prevent the roux from burning. You want the roux to bubble lightly without reaching an outright boil. When the roux reaches a warm copper color about the color of a penny, remove it from the heat, pour it into a metal container and allow it to cool.
- After the roux has cooled, pour it into an airtight container and store it in your fridge. It will keep for weeks like this.
Tip: Because the flour will begin to separate from the oil when it’s kept, you’ll need to stir the roux before adding it to a recipe. Also, to ensure clump-free soups and sauces, always add cold ingredients to hot ingredients. In other words, you should whisk a cold or room temperature roux into an already-hot soup or sauce.