![]() ![]() Vegetable oil, canola oil, grapeseed oil, and peanut oil are all viable options. ![]() If you're going for a brown or dark roux, try oil. If you're making a white or blond roux, butter is the ideal fat to use. Start with equal parts of flour and fat.Use butter for lighter rouxs and oil for darker rouxs.Ī proper roux doesn't involve any shortcuts, so Boudet says you'll need to "take your time and stir constantly. Brandon Boudet, New Orleans native and co-owner and executive chef of Little Dom's in Los Angeles, provides his insight on how to achieve the perfect roux for any kind of dish. Whether you're using butter, oil, or even bacon grease, a strong whisking arm and plenty of patience will result in a perfect roux to serve as the base for your next hearty winter soup or finishing sauce. However, fans of Cajun and Creole cuisine (like jambalaya, etouffee, and gumbo) may be more familiar with the Louisiana version of roux, which replaces the butter with oil in order to achieve a deeper color and flavor. In the world of classic French cooking, roux is made by whisking or stirring together equal parts flour and butter. Both ingredients bolster the thickness of the soup or sauce, giving it a sturdy backbone and plenty of stage presence. One of the most classic ways to add unforgettable texture to a soup or a sauce involves adding a roux, a French cooking staple that's made with equal parts fat and flour. ![]()
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