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Brown/White Roux

I use a white roux (pronounced roo) as a thickener in many sauces and soups – it is made by simply kneading together equal amounts of flour and softened butter (not margarine).

If you want the roux to flavour as well as thicken then you might use a brown roux. In school I was taught to make this by first browning butter in a pan to the desired colour and then adding flour to make a paste while cooling.

For Cajun recipes and places where you want an even stronger taste the following recipe may be of use – be sure to stay with the pan while cooking though as this can be volatile.

125 ml Peanut oil
60g Flour

Warm oil in a pan and stir in flour. Keep the heat quite high and keep stirring – the roux may stick a bit while thickening so scrape the bottom of the pan if necessary.

After about 10 minutes or when the mix has reached the right color remove from heat and stir till cooled. If there are any black flecks in the roux at this point you will need to start over as they will add a burnt taste which is not wanted.

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