Best Roux Recipes

ROUX-BASED AUTHENTIC SEAFOOD GUMBO WITH OKRA

Steps:

• Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
• Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
• Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
• Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.

GUMBO BASE (AKA ROUX)

Steps:

• Melt Butter in a heavy bottomed skillet over medium to medium high heat.
• Slowly sprinkle in the flour a little at a time, stirring constantly.
• Continue to stir constantly.
• Do not walk away!
• If you burn it even the tiniest bit, it is unusable.
• You will notice the flour beginning to brown.
• The darker the flour, the darker the gravy.
• For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
• At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.
• You can make this ahead of time and keep tightly covered in the frige or freezer.

WHITE ROUX

Steps:

• Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
• Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
• Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

MICROWAVE ROUX

Steps:

• Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).
• Microwave uncovered on high for 6-7 minutes.
• Stir at 6 minutes with a wooden spoon--roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews.
• The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch.
• When the roux has reached a very dark brown (think a coffee grounds dark brown), remove from microwave and CAREFULLY (remember--the roux is very hot!); add the onion, celery, and bell pepper, a little at a time.
• Stir and return to microwave.
• Sauté on high for 2 minutes.
• You should now have about 3 3/4 cup of roux.
• If any oil has risen to the top, you can pour this off.
• Slowly, add enough hot water to bring the roux to the 4 cup mark.
• Stir and you will have a smooth, dark roux in only 12 minutes!
• Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew!

DARK MICROWAVE CAJUN ROUX

Steps:

• 1. In a large microwave safe bowl, mix cooking oil and flour. Mix Well. Note, the mixture will boil over, so be sure to use a deep bowl.
• 2. Place in center of microwave and cook for 6 minutes on high then stir. Keep cooking at 6 minutes intervals and stir until mixture turns a deep chocolate brown.
• 3. Cook and stir in 1 minute intervals until roux turns a deep chocolate brown. Watch closely as it will start to burn. Caution, this is VERY hot.
• 4. Once roux is cool, store in refrigerator and use as needed. You may double this recipe. I keep it on hand to thicken gravy or to make dishes like my Shrimp Stew, Gumbo or Corn Beefed Hash.

MICROWAVE ROUX

Steps:

• Pour the vegetable oil into a microwave-safe glass bowl. Whisk in the flour until no lumps remain.
• Cook in the microwave at 70% power for 6 minutes. This will create white roux. If you would like a darker roux, carefully stir, and return to the microwave. Cook at 70% power 2 to 3 minutes at a time until the desired color has been achieved.

MICROWAVE CAJUN ROUX

Steps:

• Mix flour and oil together in a 4 cup GLASS measuring bowl with a whisk until smooth.
• Important to whisk smooth before putting in the microwave oven.
• Cook on HIGH power (100%) 7 minutes, stir and whisk at 4 minutes and again every 30 seconds until you achieve a dark caramel color.
• Don't burn the roux!
• Please be careful the glass bowl will be extremely HOT.
• Carefully add the onions, bell pepper, and celery to the how roux.
• It will sizzle and the aroma will be fantastic.
• Mix well and cook 3 minutes on HIGH.
• Add the green onions and garlic to the glass bowl.
• Cook 2 more minutes on HIGH.
• Additional notes:If you have ever made roux the conventional way, you know it must be watched constantly or it will burn.
• The first step, oil/flour cook on high 7 minutes, when your timer shows 4 minutes remove the glass bowl from the microwave and stir/whisk.
• Put the bowl back in the oven and continue to cook, however, take the bowl out every 30 seconds and stir/whisk as the roux begins to thicken.
• When the roux is medium to dark caramel color I like to take the bowl out of the oven and stir/whisk, the roux will continue to darken and you will have less chance of burning your roux.
• Depending on the powers (watts) of your microwave oven (700 to 1000 watts) the roux could start to thicken and brown at 5- 9 minutes.
• Attempt to get the color you like, Med, Dark Med, or Dark.
• The next 2 stages (3 minutes for the tough vegetables, then 2 more minutes for the tender vegetables).
• You really don't have to stir while the vegetables saute, however, you do stir when you first add them to the roux then forget it!
• Congratulations!
• You have now made authentic Cajun Roux in your microwave Oven.

LOUISIANA GUMBO ROUX

Steps:

• Mix all purpose flour and cooking oil to a peanut butter consistency.
• Spread about 3/4" thick in a baking dish.
• Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter).
• When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water).
• Add all remaining ingredients and your roux is complete!
• Double or triple the recipe if desired. Roux can be stored in an airtight container in the refrigerator or freezer for weeks.

DARK ROUX

Steps:

• Place rack in center of oven. Heat oven to 325 degrees. On the stovetop, melt shortening in a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over shortening; whisk to combine. Mixture will be thick and pasty. Continue to whisk until light brown, 10 to 12 minutes.
• Transfer skillet to oven; let roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45 minutes (whisk every 30 minutes if pan is not cast iron).

MICROWAVE BROWN ROUX

Steps:

• In a 1-quart microwave-safe measuring cup or soufflé dish whisk together vegetable oil or rendered fat and flour until combined well. Microwave roux, uncovered, at high power (100%), whisking at 2-minute intervals, 8 minutes. If roux is not the dark reddish-brown color of chestnut shells, microwave at high power, whisking and checking color at 1-minute intervals, until roux reaches desired color. Roux may be made 1 week ahead, cooled completely, and chilled, covered. Reheat roux before using.

THICK , RICH GLUTEN-FREE, DAIRY-FREE ROUX/WHITE SAUCE

Steps:

• Note: The rice flour you usually find is rather gritty (Arrowhead Mills, etc), so it is best to get your rice flour at an Asian market, where you can find powdered rice flour--it has the same feel as cornstarch.
• In a small bowl, mix flours and potato starch with a fork until mixed together.
• In a heavy-bottomed saucepan, melt margarine with oil over medium heat.
• Whisk flour mixture into oil/butter mixture until it forms a paste.
• Whisk in chicken stock and rice milk.
• Add spices and Worcestershire.
• Bring to a boil, stirring occasionally, until thick.
• If too thick, add more rice milk.
• If too thin, mix 1 tsp of (the garbanzo flour thickens better, but has a stronger taste) more flour with 1 T of cold water, and then stir into the sauce.
• Repeat if necessary.

KOBE ROUX | SPRINGFIELD, MO CASHEW CHICKEN SAUCE

Steps:

• Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
• Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
• Whisk until thickened.
• This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the "BEST" Springfield-Style Cashew Chicken in America since 1982. Period.

MICHEL ROUX'S TOMATO VINAIGRETTE

Steps:

• Whisk together tomato juice, olive oil, vinegar, and basil in a medium bowl until well combined. Season with salt and cayenne pepper. Vinaigrette may be kept refrigerated, in an airtight container, for up to 2 days.

ASIAN WATER ROUX WHITE BREAD

Steps:

• To make the water roux, bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar. Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and transform the flour into smooth paste. Cover the bowl with plastic wrap, and refrigerate overnight.
• The next day, bring the water roux to room temperature. In the work bowl of an electric stand mixer, stir the yeast with 3/4 cup of warm water, and let it stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg. Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes. Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.
• Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour. Punch down the dough.
• Grease 2 8x4 inch loaf pans.
• Working on a floured surface, cut the dough in half, and form each half into a loaf shape. Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.
• Preheat an oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove the bread from the pans, and brush loaves with melted butter while still warm.

HUNGARIAN GREEN BEANS WITH CREAMY ROUX ONION SAUCE

Steps:

• 1. Cook beans in water until tender crisp, not soft. Drain.
• 2. Melt butter, add onions and saute until limp. Add chopped dill. Add flour and stir well to make the roux. Add one cup of water, sugar and vinegar and stir while the sauce thickens.
• 3. Add drained beans and mix. If too thick, add a little more water. ( I found i didnt have to add additional water)
• 4. This is a forgiving recipe. I had made it, and we talked for a while, and it reheated over a low temp just fine.

TONY CHACHERE'S BASIC ROUX

Steps:

• 1. Heat oil in heavy pot or Dutch oven. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower heat and continue stirring until chocolate brown. When roux is chocolate brown, remove from pot and set aside. If roux remains in the pot, it will continue to cook and get too dark.
• 2. Always use warm water to dissolve the roux.
• 3. While you're at it, make more than enough as it keeps well in or out of the refrigerator.

HOKKAIDO MILK BREAD (TANGZHONG ROUX METHOD)

Steps:

• 1. To make tangzhong, combine bread flour, milk and water in a saucepan. Whisk to remove lumps. Place saucepan over medium-low heat on the stove and cook till thicken, whisking constantly. Cook till it thickens into a pudding-like consistency and you can leave lines in the roux. Set aside to cool.
• 2. Cool the tangzhong to ambient temperature before using. Tangzhong can be stored in the fridge for 2-3 days and has to be brought to ambient temperature before using.
• 3. To make the bread, weigh out all the dry ingredients into the mixing bowl of the stand mixer.
• 4. Combine all the wet ingredients together (milk, egg and tangzhong) except butter.
• 5. Pour wet ingreidnts into the dry ingredients and mixing till combine, approximately 10 minutes. Add in butter and continue to mix till dough is smooth and elastic, approximately another 15 - 20 minutes. Conduct the windowpane test to determine if dough ready for proofing.
• 6. Place dough in a greased big bowl and cover with plastic wrap. Proof again for qbout 40 minutes till it has doubled its size. Can be proofed in oven at 40 Deg C covered with a towel.
• 7. Split dough into 3 equal pieces. Roll each into a ball. Cover with plastic wrap and rest for 15 minutes.
• 8. Grease a 5" x 9" loaf tin.
• 9. Roll one piece of dough on a lightly floured surface into a long oval. Fold the right edge inward to the middle of the dough. Fold the left side inward overlapping the earlier layer. Seal and flatten the dough with a rolling pin.
• 10. Roll up the dough into little logs. Repeat with the other 2 pieces of dough.
• 11. Arrange the 3 pieces of dough, seam side down, in the loaf tin. Cover with plastic wrap and proof for another 40 minutes.
• 12. Preheat oven to 175 Deg C, while the bread is proofing.
• 13. Brush the top of the bread with a little egg wash. Place in oven and bake for about 30 minutes until top is dark golden brown and bread is firm to the touch and sound hollow when tap on the bottom.
• 14. Turn out bread onto a wire rack and cool before slicing.
• 1. To make bread using a Bread Machine (Panasonic model), place all wet ingredients in the mixing bowl (milk, egg, tangzhong).
• 2. Add in all dry ingredients (salt, sugar, milk powder, bread flour, yeast).
• 3. Select "DOUGH" (9) function which only does mixing and proofing.
• 4. When all ingredients are combined, slowly add in butter and continue mixing till dough is smooth and elastic.
• 5. When the process switched to "RISE", turn off machine and repeat Step 3 again. This is to increase the kneading time to 40 minutes (each kneading cycle is 20 minutes).
• 6. Leave the machine to run its full cycle which also include approx. 40 minutes of proofing.
• 7. When dough has doubled its size, remove from mixing bowl onto a lightly floured surface. Cut into 3 equal pieces. Roll them into a ball, cover with plastic wrap and rest for 15 minutes.
• 8. Refer to previous instruction on shaping the dough prior to second proofing and baking instructions.

CAJUN CHILI (ROUX BASED)

Steps:

• Make brown roux (careful not to burn) with oil and flour, stirring constantly.
• Add onion, bell pepper, and garlic. Saute about 3 minutes.
• Add ground beef and cook until browned, breaking up chunks.
• Add tomato paste, chili powder, cumin powder, sugar, salt and cayenne pepper topping with about 1 - 2 cup water, depending on desired consistancy.
• Stir to combine and simmer half covered for 20 - 25 minutes, stirring occasionally and checking the level of liquid.
• If adding the optional can red kidney beans, add this 5 to 10 minutes prior to the end of cook time.
• Top individual servings with cheddar cheese and sprinkle with sliced green onions.

JAPANESE TANGZHONG MILK BREAD (WATER ROUX)

Steps:

• Make tangzhong (water roux) by wisking together the 25 g flour with the 125 ml of water in a small saucepan.
• Heat mixture over medium-low heat while stirring constantly until it thickens enough that your stirring leaves 'lines' or 'trails' on the surface, and then remove from heat immediately and scrape into a small bowl.
• Cover bowl with plastic wrap to prevent it from drying on the surface and cool to room temperature.
• Put milk, egg and cooled tangzhong in mixer bowl or bread machine pan.
• Add remaining ingredients except butter and turn on machine to begin mixing.
• Mix until ingredients just come together and then add butter.
• Knead until dough is smooth and elastic and will form a windowpane when stretched.
• Proof dough, covered, until it doubles.
• Deflate dough and divide into 4 equal portions, trying to make them as equal as possible (weighing is the best way).
• Cover and rest 15 minutes.
• Roll out each portion into an oval shape.
• Fold each side of the oval to the middle and roll again to flatten the seam.
• By hand, roll up each portion of folded dough starting at the unfolded end, so it resembles a swiss roll.
• Place all four rolls into a greased 9" x 5" bread pan with the ends of the rolls facing the long sides of the pan.
• Cover and proof until doubled.
• At this point you can apply an egg-wash by beating an egg and lightly brushing it over the top of the dough (optional).
• Bake in preheated 350 degree F oven for about 30 minutes, until a deep golden brown.
• Remove from pan and cool on wire rack.
• If you didn't use an egg wash, you can brush tops of hot bread with melted butter if desired.
• NOTE: for those of you who do not have a scale, the measured ingredients would be: tangzhong=2 Tbsp + 2 tsp flour, 1/2 c water, Recipe=2 1/2 c bread flour, 2 tsp instant yeast, 4 T sugar, 1 tsp salt, 4 tsp milk powder, 1 egg, 1/2 c milk, 3 T butter.

BROWN ROUX

Steps:

• Pour the oil into a saucepan. Slide it over medium heat and get the oil nice and hot. Whisk in the flour. Cook, whisking constantly-it will be a bit grainy at first. Soon the flour will start turning color. This will deepen with every passing minute. You're aiming to get a nice chocolate brown color and a rich, nutty, toasted smell. So open up your senses and keep whisking. Once the roux reaches the perfect color and smell, pull the pan off the heat and keep whisking as it cools down a bit. It will get thinner and smoother. Use the roux right away or pour it into a plastic container and let it cool down completely. Refrigerate til you need it.