Brown Roux

Oxmoor House
about 1/2 cup


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1/2 cup vegetable oil
1/2 cup all-purpose flour


Combine vegetable oil and flour in a 10-inch cast-iron skillet, stirring well to form a smooth paste; cook over low heat, stirring constantly, 50 minutes or until roux is the color of a copper penny. Use Brown Roux as a foundation for gumbos, bisques, or stews.

Note: Slow cooking over low heat and constant stirring during cooking time are essential in the preparation of a roux to insure a quality product.

Created date

February 2010