In large heavy skillet, heat oil to smoking. Using a long-handled
metal whisk or wooden spoon, gradually stir in flour, whisking
constantly. (If black specs appear in the roux as it cooks, it
has burned and cannot be used. If you feel it's getting away from
you, remove it from the heat until you have control of it.) Continue
whisking until roux reaches the desired color (medium-brown shown
here). Immediately remove from heat to stop the cooking process.
This roux
has been taken to a dark red-brown. Its flavor is somewhat stronger,
deeper and nuttier. Traditionally a light roux is used with
dark meats such as beef and duck. A dark roux is used with sweet,
light meats such as pork, rabbit and veal, and also with fish
and shellfish. And a black roux is best for gumbo. You can experiment
with endless combinations of roux colors and your ingredients
to arrive at the tastes that excite you.
Copyright © by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
