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Mamaw’s Roux

Aug 4, 2014

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Most recipe’s call for oil in there roux but my mother in law has always made it with just flour. Her gravies and gumbo’s are out of this world and I really think this is the secret ingredient. It takes patience but WELL worth the time and effort. I usually make more than I will need and store it in the freezer.

Directions:

Using a cast iron skillet, put desired amount of plain flour in your skillet. Over a medium heat, stir constantly with a whisk until the flour becomes the color of a copper penny.

Note: the hardest part of making roux like this is PATIENCE. Do not leave unattended or I promise you it will burn…...

flour gravies roux

Comments

2 responses to “Mamaw’s Roux”

Sherry

March 10, 2015

Ever since Pam taught me to make roux with no oil, our gumbo has been a favorite of ours and our Colorado friends. Our son has taken it to NYC and Portland, where he was drafted into making it for a houseful of people he didn’t know last Christmas. It was a hit. Because the gumbo is not heavy with oil, it’s lighter and you can taste all the ingredients so much better. Thanks, Pam and Mawmaw!

Reply
1. Pamela
  
  March 12, 2015
  
  I am honored that Mawmaw’s roux is such a hit all across the country and I know she will be! I remember when I first told you how she makes roux, how surprised you were. And to think, this little blog all started because of her roux recipe! I would say she and her recipe has had quite an impact in our lives. Thanks for posting Sherry.
  
  Reply

Mamaw’s Roux

Comments

2 responses to “Mamaw’s Roux”

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