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Oil Base Rouxs
Table of Sauce and Soup Consistencies Using The Roux of Cajun and Creole Cooking

Recipe Submitted by: John Folse, CEC, AAC
Revised: June 25, 2000

Categories: Sauces>Miscellaneous
Yield: 1 quart

Read all about Cajun style rouxs from Chef John Folse

Ingredients Amount Method
Vegetable Oil
Flour
4 cups
4 cups
THE OIL BASE ROUXS
(The Cajun Rouxs)

Cooked at 300 degrees F. for three to five minutes, this recipe will thicken the following:

1 1/2 gallons stock to a thick brown sauce consistency.

2 gallons stock to a thick gumbo consistency.

2 1/2 gallons stock to a perfect Louisiana gumbo consistency.

3 gallons stock to a light gumbo consistency.

It should be noted that the butter or oil base rouxs may be made well in advance, cooled, separated into one quart portions and placed in the refrigerator or freezer. The roux will keep well for months and always be available to you should an emergency arise.

Other Roux Recipes:

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