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Old 06-30-2005, 12:56 AM   #1
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How do you make your roux?

This may sound dumb but I think I have seen it done both ways and want to know what you all think:

1) heat oil, add flour, make a roux, add vegetables; or

2) heat oil, add vegetables, cook them down, then add the flour and make the roux.

I do the order like no. 1 above, I think I've seen or read sautee'ing the vegetables first then adding the flour. Maybe it was Emeril since that's about the only Cajun (creole?) cook I watch.

Are there Cajun dishes that do it in the order veggies first and then flour? I am thinking maybe for an etoufee'??

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Old 06-30-2005, 01:01 AM   #2
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i use butter for roux, but i have done it both ways. mainly, almost always, really, i heat my butter and then dump in some flour till it looks right, then add my liquid, usually milk.
but sometimes i have added the flour after i've cooked my onions or sometimes other veggies down in the butter, then added my liquid.
it works nicely both ways.
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Old 06-30-2005, 01:24 AM   #3
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does it make a difference? is one technique better for certain dishes?
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Old 06-30-2005, 01:38 AM   #4
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i think you have more control over thickness and lumps if you use just straight fat and flour w/out the veggies. it's easier to whisk smooth and easier to judge the thickness. i don't measure, so i can see much more easily how much liquid i'll have to add if don't add the veggies.
other than that, i don't think it much matters; the basics are there. fat and flour.
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Old 06-30-2005, 06:38 AM   #5
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In my own case I use oil with a touch of butter and add my flour. I always fry my flour at least a little bit to get that Louisiana taste and after that the other ingredients start to come in (of course I'll usually add a little water or milk so I can work out the lumps before starting my meal).
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Old 06-30-2005, 09:21 AM   #6
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Both methods work. The difference is in the way the veggies cook. If you add the veggie to the oil and saute or sweat them your result will be different from adding the veggies to the finished roux and cooking them.

In Paul Prudhomme's Louisiana Kitchen cookbook, he does both. I suspect the differences are minor.
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Old 06-30-2005, 09:29 AM   #7
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I have moved this to the Terms and Techniques forum.
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Old 07-01-2005, 05:33 PM   #8
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Quote:
Originally Posted by Andy M.
Both methods work. The difference is in the way the veggies cook. If you add the veggie to the oil and saute or sweat them your result will be different from adding the veggies to the finished roux and cooking them.

In Paul Prudhomme's Louisiana Kitchen cookbook, he does both. I suspect the differences are minor.
I have to go with Andy - the difference is going to be the texture of the veggies - which I assume are onion, bell pepper, and celery - since you mention Cajun and etoufee'.

If you're going to make a really dark roux, that might mean high heat for 30-minutes to an hour .... you're not going to have much texture to the veggies when you're done if you start the roux with them. But, if that's the point to the recipe (to reduce the veggies to basically only their essence) then that would be the way you want to do it.

Personally - all of the Cajun and Creole recipes I use follow the Justin Wilson method - "First you make a roux."
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Old 07-01-2005, 06:34 PM   #9
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I have made a roux using oil and butter - it depends on the recipe. Whether or not you add veggies before the flour just depends on the recipe. When I make my cauliflower soup I add the onions and celery before the flour but the roux doesn't cook for more than 3 minutes or so. Like Michael said if you are making a very dark roux then you shouldn't add the veggies. And one more note - you can make a roux and keep it for different uses throughout the week.
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Old 11-09-2005, 11:03 AM   #10
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Different kind of roux problem

Hi,

I'm having a problem making a roux that calls for butter, flour, and milk. The recipes I have call for 2 TBSP each of butter and flour, followed by 1 CUP milk. It says to melt the butter, add the flour, and then stir in the milk. Therein lies the problem. I'll melt the butter, add the flour (and at this point I've heard/read that you're supposed to let the flour/butter mixture cook for about a minute to allow the flour to cook), and after a minute I stir (whisk) in the milk. Is the flour/butter mixture supposed to be gloppy/lumpy looking? And I drizzle the milk in at first while stirring to make sure it all blends in, then add the rest of the milk while steadily/constantly mixing until it thickens. Well, anyway after the 2nd/3rd try I've got little brown lumps in the sauce. Is this normal, or is it something I'm doing wrong? I'm doing this at a med-high heat. Is THAT my problem? Should I maybe use a lower temp? I'm trying out new recipes, and I've never done/made one of these before, so before I pitch the recipe I thought I'd ask you all for your advice in what I'm doing wrong. Thank you.
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