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Creole Roux
| Categories: |
Sauces>Miscellaneous |
| Yield: |
1 quart |
Read all about Cajun style rouxs from Chef John Folse
| Ingredients |
Amount |
Method |
Butter
Flour |
4 cups
4 cups |
The Creole roux can be made with lightly
salted butter, bacon drippings or lard.
As with everything regarding food in Louisiana,
whenever someone attempts to reduce this
wealth of food lore to written material,
an argument breaks out. Let's just say that
Creole rouxs vary in color the same as Classical
and Cajun ones. The Creoles, however, did
have in their pantry, butter for the roux,
whereas any butter a Cajun had would be saved
for a biscuit or cornbread and never put
in the black iron pot for a roux.
If a comparison statement can be made, it
would be that generally speaking, Creole
roux is darker in color than the classical
French brown roux it descended from but not
as dark as the Cajun dark roux.
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| Other Roux Recipes: |
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