Making a Roux

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
1 cup

Ingredients
  • 1 cup vegetable oil
  • 1 cup flour
  • Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
  • In a large pot, heat the oil. When the oil is almost smoking, whisk in the flour. Cook the roux for 12 to 15 minutes, stirring constantly for a dark roux.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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