(From Leona Martin Guirard’s St. Martinville, the Land of Evangeline, 1968)
The roux (brown gravy) is the foundation for most gravy dishes. To make a good roux requires your undivided attention for at least ½ hour, but the results are more than worth the time and effort.
Ingredients:
- Shortening or oil (quantity as per recipe)
- Flour (quantity as per recipe)
- Onions (quantity as per recipe)
Directions:
- Prepare the Skillet: Place the desired quantity of shortening or oil in a heavy iron or thick aluminum skillet. Heat the shortening over a medium flame until it reaches a medium-hot temperature.
- Add Flour: Once the shortening is hot, add the specified quantity of flour to the skillet. Stir continuously over a low flame to combine the flour and shortening into a smooth mixture.
- Achieve Golden Tan: Continue stirring the flour and shortening the mixture over low heat until it develops a deep golden tan color. This process may take approximately 30 minutes and requires patience and attention to prevent burning.
- Add Onions: Once the roux reaches the desired color, lower the flame even more and add the specified quantity of onions according to your recipe. Stir continuously until the onions are tender and fragrant, infusing the roux with additional flavor.
- Completion of Roux: Congratulations! Your basic roux is now complete. This flavorful foundation is ready to be incorporated into your favorite gravy dishes, adding richness and depth of flavor.
With dedication and patience, mastering the art of roux will elevate your cooking to new heights. Whether you’re preparing classic Southern gravies or experimenting with your own creations, roux serves as the essential foundation for flavorful dishes. So, take your time, give it your undivided attention, and let the magic of roux transform your cooking into culinary perfection. Enjoy the rich and savory flavors that only a well-crafted roux can provide.
Experience, mon ami, is the thing. Remember once you have conquered the roux business, you are on your way to success and popularity. Is not the cook on any picnic the most important, the most highly esteemed, the cher cheri in the crowd? M. L.
