I'm from Louisiana and never had anyone show me how to make a good roux. Chef Jean Pierre mentioned you and I want to THANK YOU for helping this Lousisia girl be a better cook up here in Washington State!
I am a Chef Jean Pierre student, he mentioned you in one of his Roux videos. What an excellent tutorial you have put together. I am planning on making your Roux. Thank you.
Chef Jean Pierre sent me 😂 And he's right about you making videos cuz this one was fantastic. The most instructional one I've seen yet. I do hope you come back and continue to make videos. We need more channels like yours, since everybody who purports to be a chef or a cook is on some kind of a crazy showmanship antics trip. Some of us just want the back to basics, let's just get in the kitchen - no antics, no craziness, and cook videos of fully explains what we're doing or how we're doing it. But I think most importantly why we're doing it. Hope to see more videos from you Rue!
Thank you! I will being used both of your methods. Found you through Jean Pierre and going to watch all of you other videos since this one so well done. Also subscribed.
Yes MadMonk67 I too just landed here after watching Chef Jean Pierre's channel! I'm glad I did too! Both rouxs are gorgeous 😍 I am going to try the 2nd one because I love the idea of how long it will last and how easy it is to make! Thank you!
Here also from Chef Jean Pierre. Louisiana native and been making roux for years but never heard of the dry method. Will definitely be putting a jar of this on my shelf, for thickening sauces. I hate the taste of corn starch in a sauce. Must say I was surprised at lack of accent, given the name of your channel. I will be checking out some of your other recipes and will subscribe, if I like them. C’est le bon temps roule!
❤❤❤❤ Thank you so much! I am definitely going to make a big stash of the dry but I'm also going to make some chocolate this weekend... how yummy! I cant wait ❤❤❤❤
Perfect! And how long will the dry roux last on the counter, in an air-tight container? The normal 3 months or so? TY, I look forward to watching more of your videos! Chef Jean-Pierre sent me here also :)
I had seen this video and subscribed long time ago but heard about this channel from Chef jean Pierre too , fantastic video , please make some more video of any dish .. . thank you Chef , fantastic videos
Came from Chef Jean-Pierre's channel to take a look how dark a "chocolate" roux should be. Awesome video, never heard of it before, will definitely try the stovetop method.
I came here after watching Chef Jean Pierre. I learned something new.... The Cajun trinity.....onion or "onyo"JP lol, celery and green pepper. Thank you Chef!❤
Just tell him JP sent you. Just kidding. Looking forward to more demos from you RC. Thanks. I've used the baked method for several years, but with foil; per your method, I'm switching to parchment paper.
Good video, but let me add a few bits of knowledge I’ve got from serious New Orleans chefs, like Poppy Tooker. If you want to do it the old fashioned long way, use this pro tip: when your roux gets to a dark peanut butter color, throw in your diced onions, only. Continue stirring. The liquid from them will help stop the roux from burning as easily, and the sugars in the onions will make the roux darken quicker... so quicker, and less chance of scorching. As an alternative to making a roux the long way, buy Tony Chachere’s instant roux mix. You add it to water, stirring, and it begins to thicken. It is dry powered cooked roux and is already dark brown. You cannot tell the difference between it and your 45 minute roux. It takes maybe 10 minutes and comes out perfect every time.
I start mine on medium heat and adjust lower if the roux starts to get to dark to quick. The goal is to slowly toast the flour. It’s always better too start too low than too hot and risk burning.
Could both techniques be combined into one by first baking the flour as you demonstrated, then adding it to oil in a pan? wouldn't that result in a more robust flavor?
If you watch the whole video to the very end, when he is making gumbo using the dry roux, he adds oil to the pot, then adds the dry roux, so it does get combined with oil eventually. Chef Jean-Pierre does show how to make a cooked roux using clarified butter and flour which is cooked in the oven and is stable at room temperature for 3 months (longer in the fridge) and can be added even at the end of a dish for thickening since the flour has already been cooked so it doesn't taste like flour. I'm not sure if that is what you are inquiring about. The link to the Chef Jean-Pierre video that shows the cooked roux method and other thickening information which referred people to this video by Roux Cajun is located here: th-cam.com/video/6cL0Bir0ZqY/w-d-xo.html
I wonder if a wisk makes a difference? I use a spoon and cast iron. Also: can you not stop stirring 30 seconds? I've made it about 12 times now. Burnt one. I've used butter Olive oil Vegetable oil I am trying half butter and half oil again I'm thinking that had a wonderful flavor and turned back smooth for adding trinity. Nice bubbly coating.
@@juliecloudt3472 duck fat has such an incredible deep flavor, there's a reason anything confit is such a rich and delicious dish. Potatoes confit are amazing
@@RueCajun yes I agree butter is absolutely hands down the best roux for atufe'. It's not as greasy and has a wonderful flavor. I can't eat red meat anymore. Allergic. With roux I have a hole new world of eating. Thanks!
There is a difference in taste. It’s not as strong as the dark roux but it’s good in a pinch. Also, the lack of oil makes it healthier but changes the texture and “mouth feel” of what you’re making.
I made the darkest roux and put it in my sauce. The sauce is just a little bit thicker than before.... It is dark and looks nice but it tastes bitter like burned flour 😑 not a big fan. How long does it have to cook to lose the bitterness? Does it ever go out?
Hey Edward, I use these baking sheets on Amazon. They are really easy to clean. They are slightly smaller than a typical cookie sheet though. www.amazon.com/dp/B078JG1KSP/ref=cm_sw_r_cp_apip_KJOHwmIUdBZ5V
Great question Ronald. The trinity is like how French cooks call the combination of celery, onion, and carrot “mirepoix”. Celery, onion, and bell pepper is called the trinity. South Louisiana culture has been historically catholic, so the the term trinity comes from the biblical trinity of God, Jesus, and the Holy Spirit. Once you throw in garlic, some people joke saying this is the Pope.
Hey Bill, for a time I honestly had. YT is hard and these videos weren’t getting a lot of traction but Chef Jean Pierre gave this video a plug in one of his and I’m going to give it another try.
Gale thank you for commenting. Seeing everyone coming from Chef Jean-Pierre’s video has made me energized and want to get back into it. I am filming tomorrow and will post a new one by the end of the week.
You can cook a roux anywhere from medium-low to high heat, but the higher heat you cook it on, the more furiously you have to whisk it and the less room for error there is. For that reason, most people cook it at medium heat or medium-high at the most.
Me too! I'm disabled and the longer I'm on my feat the more pain I'm in. This is a great method to avoid the pain and focus my time on the actual cooking! Thank you Rue Cajun (and Chef Jean-Pierre for the referral)!
Tip: use a dedicated utensil (preferably wooden) for your roux as the temperatures of roux are hotter than ANYTHING you’ve ever cooked. My friend from Louisiana, when teaching me how to make an authentic chocolate roux, absolutely stressed the napalm part of it. You will burn the absolute hell out of yourself if it touches you, so do not let it or you will be very very sorry as 3rd degree burns are very possible.
I tried making roux for the first time, and my gumbo had a bitter undertone... a bit like eating the burnt dregs after frying batter. The gumbo wouldn't thicken either, but had a gritty, sandy texture to it. That's definitely not normal right?
Hey Shimron, I am sorry to hear your roux was problematic! I have burned a roux before and it turned made the texture gritty and did not thicken well. So that may have been the culprit. Also, not thickening may be caused by now enough roux to liquid ratio. Again I hate to hear that it was difficult, I would give it another shot!
I've burnt many a roux....but, everytime it has been the stove top method and I stepped away for a minute, stopped stirring, or didn't regulate the heat right. I prefer the taste of the stovetop method, but the dry/oven baked one stays good in the fridge for a really long time and can be used to thicken soups or stews near the end of the cooking process.
After making it several times, you can learn what it smells like when not burned, so you will detect the smell and taste when it IS burned and know you start over. For people who are new to the process, you can cook it on medium-low and it will just take a bit longer, but it's much easier to not burn it! The higher the temp, the more you have to whisk like crazy. So next time, consider tasting the roux and smelling it and you should detect that burned undertone and know that you can't use it!
I've tried oil only. I did not like it. I use 6 tbs butter 2 tbs oil Medium heat to start Then medium low heat for 15 - 20 min. It's perfect When you start smelling that wonderful nutty smell a few more minutes and your done. If making gumbo or etufe add the roux slowly to the slow boiling broth in the main pot of gumbo. Let simmer for 20 min. Then add shrimp last. If you add okra it will be twice as thick. I like it either way. Dip you favorite toast in it. Mmmmm I was eating it with rice but I K w over it with us toast. Happy cooking
Who else is here from Chef Jean-Pierre's channel? It's almost gumbo season for me. Can't wait to try this. 🙂
Me!!! I'm tuning on from Cork, Ireland 🇮🇪 🙌
Me too. Only 3 vids? c’mon Mr Rue let’s get with it!
Thinking the thumbs-up on your comment is the count from Chef Jean Pierre’s channel.
Came straight here after Chef Jean-Pierre’s recommendation 👍
Love the chef
I'm from Louisiana and never had anyone show me how to make a good roux. Chef Jean Pierre mentioned you and I want to THANK YOU for helping this Lousisia girl be a better cook up here in Washington State!
WTH
@yeboi4994😂
Roux takes about three beers to finish:)
Cool video. I’ve made a many batch
Haha that’s a great measurement
I just got recommended by chef Jean Pierre. I’m vegetarian but love to learn about sauces and rouxs.
I am here because of Chef JP. I love cooking with a good roux. Thank you for your videos!🥰
You're also very pleasant to listen to. Well paced, calm voice, reassuring manner.😁
Hey thanks! I’m glad you enjoyed it!!
I am a Chef Jean Pierre student, he mentioned you in one of his Roux videos. What an excellent tutorial you have put together. I am planning on making your Roux. Thank you.
The parchment paper liner on the sheet pan is actually so smart. Definitely going to be using that technique.
Can't wait to try this. Great video, too. Tight editing, good VO work and great presentation. I hope you do more soon.
Such a kind thing to say. Thank you so much for taking the time to comment.
Chef Jean Pierre sent me 😂
And he's right about you making videos cuz this one was fantastic. The most instructional one I've seen yet. I do hope you come back and continue to make videos. We need more channels like yours, since everybody who purports to be a chef or a cook is on some kind of a crazy showmanship antics trip.
Some of us just want the back to basics, let's just get in the kitchen - no antics, no craziness, and cook videos of fully explains what we're doing or how we're doing it. But I think most importantly why we're doing it. Hope to see more videos from you Rue!
That roux looks so smooth, dark and tasty. Think I'll be trying this recipe out. Many thanks
Thank you! I will being used both of your methods. Found you through Jean Pierre and going to watch all of you other videos since this one so well done. Also subscribed.
I like that you showed the stages. Great video. Make more please. I like your style of video making.
hello there, I’m also here because of Chef Jeanne Piere 😊 think this is awsome! Thank you for the great viedeo
Microwave method. 8 minutes. Always perfect result. No burning, No smoke in the house. #progress
Just made the oven method for the first time. Can't wait to make my gumbo today! It makes perfect sense, and yet I've never seen it done.
Me too from Chef Pierre. Love your dark roux Can’t wait to use it for my sauerbraten it will just perfect. Thank you subscribing now. Do more videos
Yes MadMonk67 I too just landed here after watching Chef Jean Pierre's channel! I'm glad I did too! Both rouxs are gorgeous 😍 I am going to try the 2nd one because I love the idea of how long it will last and how easy it is to make! Thank you!
Great video! From experience the Roux changes viscosity. I'm glad that this presentation clarifies this.
It's GREAT to learn something that makes one a BETTER cook! Many thanks 😊
Thanks to you Caroline!!
You did a sensational job, on all levels. I've produced dozens of videos on this elusive sauce over thirty years, you did a very admirable job.
Oooh… that is BEAUTIFUL Roux!!!
Here also from Chef Jean Pierre. Louisiana native and been making roux for years but never heard of the dry method. Will definitely be putting a jar of this on my shelf, for thickening sauces. I hate the taste of corn starch in a sauce. Must say I was surprised at lack of accent, given the name of your channel. I will be checking out some of your other recipes and will subscribe, if I like them. C’est le bon temps roule!
Just saw chef Jean Pierre's mention and came straight here. Well done. I like the fact you made 2 versions and how detailed but straight to the point
Nice choice of backing music. Thanks for presenting a shelf-stable version.
❤❤❤❤ Thank you so much! I am definitely going to make a big stash of the dry but I'm also going to make some chocolate this weekend... how yummy! I cant wait ❤❤❤❤
I’ve never seen roux that dark and that perfect in my life and I’m cajun. That was absolute perfection!
Great video!! I’m gonna do the dry roux from now on hands down.. Who needs all the extra oil? Love this video.. Keep em coming..
Perfect! And how long will the dry roux last on the counter, in an air-tight container? The normal 3 months or so? TY, I look forward to watching more of your videos! Chef Jean-Pierre sent me here also :)
And just in time for my okra, which is just coming on! Okra is one of the two main reasons I planted a garden!
I love okra! I keep it out of my gumbo because my kids don’t like it, but I absolutely love it.
I had seen this video and subscribed long time ago
but heard about this channel from Chef jean Pierre too ,
fantastic video , please make some more video of any dish .. .
thank you Chef , fantastic videos
Came from Chef Jean-Pierre's channel to take a look how dark a "chocolate" roux should be. Awesome video, never heard of it before, will definitely try the stovetop method.
I came here after watching Chef Jean Pierre. I learned something new.... The Cajun trinity.....onion or "onyo"JP lol, celery and green pepper. Thank you Chef!❤
Just tell him JP sent you. Just kidding. Looking forward to more demos from you RC. Thanks. I've used the baked method for several years, but with foil; per your method, I'm switching to parchment paper.
Added per Chef Jean-Pierre's channel. Thanks for the tips. Wow that was so interesting!
Thanks, for showing me how to make Roux. Have a happy, and safe Thanksgiving, God Bless you.
❤. Thank you. I learned about you from Chef Jean Pierre.
yo....this was actually a great vid... he did it just like we do back home in south louisiana
Carl thanks for the kind words.
I am also here from Chef Jean Pierre's channel. Subscribed here and will follow the videos = )
Jean Pierre sent me here! thank you for this video. I am making a stout beer stew.!!
Thanks for referring us to Rue Cajun Chef Jean-Pierre
Love it. Subscribed.
I prefer butter to oil but appreciate this recipe
Thank you. Best wishes
Chef Jean ❤love it
Good video, but let me add a few bits of knowledge I’ve got from serious New Orleans chefs, like Poppy Tooker. If you want to do it the old fashioned long way, use this pro tip: when your roux gets to a dark peanut butter color, throw in your diced onions, only. Continue stirring. The liquid from them will help stop the roux from burning as easily, and the sugars in the onions will make the roux darken quicker... so quicker, and less chance of scorching. As an alternative to making a roux the long way, buy Tony Chachere’s instant roux mix. You add it to water, stirring, and it begins to thicken. It is dry powered cooked roux and is already dark brown. You cannot tell the difference between it and your 45 minute roux. It takes maybe 10 minutes and comes out perfect every time.
What temperature is the burner set at or can you use a heat gun to test the temp of the pan before your start?
I start mine on medium heat and adjust lower if the roux starts to get to dark to quick. The goal is to slowly toast the flour. It’s always better too start too low than too hot and risk burning.
Thanks Chef Jean Pierre
Thanks for watching!!
Wow thanks I learned something knew
I just watched Chef Jean-Pierre, and here I am.
AWESOME!!!!!!
I only put one cup of sifted all purpose flour in the oven at 425 degrees for 45 - 55 minutes and it's perfect.
great video.
Awesome, how long will the cooked rue last in the refrigerator. Thank You…..
I've read elsewhere 6 months.
Great Video Thank You.
Excellent!
Just made this and nailed it! Dark, coffee flavored, not bitter. Score!
Can't wait to show up my next family gathering with some roux in a jar. I will never hear the end of that and it will never be right with Jesus. LOL!
Tell them you made it without oil or budda. Complete the disownment.
@@bartacomuskidd775 haaaaaaa!!!!
Haha well too be fair I never show up to a meal with just some roux.
Damn dude! great video :) My cousin said, "you can't burn a roux" and i was like BS.... your video was enlightening.
Haha thanks for watching!
I’m here from Chef Jean-Pierre! Can’t wait to try this. Please return to making more videos.
Awesome. Thanks! What are some other great cajun dishes that get overshadowed by gumbo?
Etouffee, jambalaya, crawfish pie
The classic red beans and rice
Here from Chef JP!
Could both techniques be combined into one by first baking the flour as you demonstrated, then adding it to oil in a pan? wouldn't that result in a more robust flavor?
If you watch the whole video to the very end, when he is making gumbo using the dry roux, he adds oil to the pot, then adds the dry roux, so it does get combined with oil eventually. Chef Jean-Pierre does show how to make a cooked roux using clarified butter and flour which is cooked in the oven and is stable at room temperature for 3 months (longer in the fridge) and can be added even at the end of a dish for thickening since the flour has already been cooked so it doesn't taste like flour. I'm not sure if that is what you are inquiring about. The link to the Chef Jean-Pierre video that shows the cooked roux method and other thickening information which referred people to this video by Roux Cajun is located here: th-cam.com/video/6cL0Bir0ZqY/w-d-xo.html
I find that dry roux incorporates much better with stock than a roux cooked in oil.
This is awesome! I’m told you have a killer brown butter chocolate chip cookie, upcoming video?
Haha! Word gets out quickly! I’ll put it on the schedule!
I wonder if a wisk makes a difference?
I use a spoon and cast iron.
Also: can you not stop stirring 30 seconds?
I've made it about 12 times now.
Burnt one.
I've used butter
Olive oil
Vegetable oil
I am trying half butter and half oil again I'm thinking that had a wonderful flavor and turned back smooth for adding trinity. Nice bubbly coating.
it wouldn't hurt trying a whisk. i use one and then switch to a wooden spoon when i have added the trinity.
My SIL uses duck fat. It was the best I have ever tasted.
@@juliecloudt3472 duck fat has such an incredible deep flavor, there's a reason anything confit is such a rich and delicious dish. Potatoes confit are amazing
Using different oils is great. I use butter when I make a blonder roux like for etouffee.
@@RueCajun yes I agree butter is absolutely hands down the best roux for atufe'. It's not as greasy and has a wonderful flavor.
I can't eat red meat anymore.
Allergic.
With roux I have a hole new world of eating. Thanks!
Does the dry roux taste different than the stove top one?🤔
There is a difference in taste. It’s not as strong as the dark roux but it’s good in a pinch. Also, the lack of oil makes it healthier but changes the texture and “mouth feel” of what you’re making.
Do you always use half of a cup of dry roux in recipes ?
Man, my wife always freaks out when my roux hits that dark chocolate color for gumbo. She doesn't realize that adds flava to the dish
Hahaha. Sometimes there is a point that I think have I gone too far? Then I try the gumbo and no longer worry.
Do you use self-rising or all-purpose
I was taught to brown the flour in the pan before adding any oil to make a Chocolate Roux?
Interesting I have never heard of that technique. I’m not going to knock it if it’s working!
Came from Chef Jean Pierre too
I made the darkest roux and put it in my sauce. The sauce is just a little bit thicker than before.... It is dark and looks nice but it tastes bitter like burned flour 😑 not a big fan. How long does it have to cook to lose the bitterness? Does it ever go out?
Wow, I haven't heard of the dry, baked roux - I'm going to try that!
I had never heard of it before either, but if I use the dry roux, but make it the normal way... 🤔
@@SGT_Fon Normal way... with oil won't be dry... But you can cook the roux in the oven just the same!
Wonderful.. i want more :-) keep it up
Thanks so much for watching Tommy! I’m going to release crawfish next.
@@RueCajun awesome.. can't wait.
What baking sheet is that? I LOVE the high sides on it & need it
Hey Edward, I use these baking sheets on Amazon. They are really easy to clean. They are slightly smaller than a typical cookie sheet though. www.amazon.com/dp/B078JG1KSP/ref=cm_sw_r_cp_apip_KJOHwmIUdBZ5V
alternatively you could toast the flour in a pan on the stovetop
How long does the OG roux last in the jar?
Came over from Chef Jean-Pierre’s channel. What is the Cajun trinity
Great question Ronald. The trinity is like how French cooks call the combination of celery, onion, and carrot “mirepoix”. Celery, onion, and bell pepper is called the trinity. South Louisiana culture has been historically catholic, so the the term trinity comes from the biblical trinity of God, Jesus, and the Holy Spirit. Once you throw in garlic, some people joke saying this is the Pope.
Great video. Have you given up making them?
Hey Bill, for a time I honestly had. YT is hard and these videos weren’t getting a lot of traction but Chef Jean Pierre gave this video a plug in one of his and I’m going to give it another try.
Nice
How long can stovetop version be stored for?
this video is oddly soothing
Yep, Jean Pierres channel.
Just saw Chef Jean-Pierre’s video!
Mix the oil and flour in cast iron and put it in the oven for an hour. Done.
Please come back!
Gale thank you for commenting. Seeing everyone coming from Chef Jean-Pierre’s video has made me energized and want to get back into it. I am filming tomorrow and will post a new one by the end of the week.
Chef Jean-Pierre sent me.
Two things: 1. How high is the heat on stove top method? 2. Can stove top method be frozen?
Medium, medium-high if you're feeling lucky 😉 yes, you can freeze it for up to a year
@@frenchhorntrumpet Britain is right. Some people like Chef Isaac Toups cooks a roux on high heat. I’m not that bold tho. Slower and steady.
You can cook a roux anywhere from medium-low to high heat, but the higher heat you cook it on, the more furiously you have to whisk it and the less room for error there is. For that reason, most people cook it at medium heat or medium-high at the most.
Consider making more videos, im sure you'd gain a following.
Thanks for the encouragement Shiny Guy. Y’all have inspired me to keep it up.
@@RueCajun Do something with lots of onions and butter as a shoutout ;)
I will take the baked method to the Bank
Me too! I'm disabled and the longer I'm on my feat the more pain I'm in. This is a great method to avoid the pain and focus my time on the actual cooking! Thank you Rue Cajun (and Chef Jean-Pierre for the referral)!
My grandma always said it isn't roux til your arm gets tired.
Tip: use a dedicated utensil (preferably wooden) for your roux as the temperatures of roux are hotter than ANYTHING you’ve ever cooked. My friend from Louisiana, when teaching me how to make an authentic chocolate roux, absolutely stressed the napalm part of it. You will burn the absolute hell out of yourself if it touches you, so do not let it or you will be very very sorry as 3rd degree burns are very possible.
I tried making roux for the first time, and my gumbo had a bitter undertone... a bit like eating the burnt dregs after frying batter. The gumbo wouldn't thicken either, but had a gritty, sandy texture to it. That's definitely not normal right?
Hey Shimron, I am sorry to hear your roux was problematic! I have burned a roux before and it turned made the texture gritty and did not thicken well. So that may have been the culprit. Also, not thickening may be caused by now enough roux to liquid ratio. Again I hate to hear that it was difficult, I would give it another shot!
I've burnt many a roux....but, everytime it has been the stove top method and I stepped away for a minute, stopped stirring, or didn't regulate the heat right. I prefer the taste of the stovetop method, but the dry/oven baked one stays good in the fridge for a really long time and can be used to thicken soups or stews near the end of the cooking process.
After making it several times, you can learn what it smells like when not burned, so you will detect the smell and taste when it IS burned and know you start over. For people who are new to the process, you can cook it on medium-low and it will just take a bit longer, but it's much easier to not burn it! The higher the temp, the more you have to whisk like crazy. So next time, consider tasting the roux and smelling it and you should detect that burned undertone and know that you can't use it!
Boy you did that :).
Chef jean pierre brought me here
Sift the flour for smoother roux.
“Cajun Napalm” never heard it called that but I do have scares on my hand from roux
chef
Medium high? Everywhere else is saying low medium ? I’ve never made gumbo before I am rn I hope it turns out good
i'm confused.
i've hopped onto 3 different videos that call for butter but everyone starts using vegetable oil.
what gives?
I've tried oil only.
I did not like it.
I use 6 tbs butter
2 tbs oil
Medium heat to start
Then medium low heat for 15 - 20 min.
It's perfect
When you start smelling that wonderful nutty smell a few more minutes and your done.
If making gumbo or etufe add the roux slowly to the slow boiling broth in the main pot of gumbo.
Let simmer for 20 min.
Then add shrimp last.
If you add okra it will be twice as thick.
I like it either way.
Dip you favorite toast in it.
Mmmmm
I was eating it with rice but I K w over it with us toast.
Happy cooking
Fake southerners