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Oil Base Rouxs
Table of Sauce and Soup Consistencies Using
The Roux of Cajun and Creole Cooking
| 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. |
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| Other Roux Recipes: |
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