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How to make a Roux
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- เผยแพร่เมื่อ 16 ส.ค. 2024
- New Orleans Native Charlie Andrews Gives a demonstration on how to make a Roux in 4 different stages of color. Blonde, Caramel, Brown and Dark brown. A roux is flour and fat cooked together. It is used as a thicker for soups, stews, sauces and gravies. A roux is typically made with equal parts Flour and oil. Butter used in a Roux is part of the French cuisine. In Louisiana Cajun Cuisine, roux is made with vegetable oil or even bacon fat and it is usually a dark brown color which lends a much richness in flavor. Down in Louisiana we use our roux to make one of New Orleans most popular dishes, Gumbo. If you're looking to make a roux, then I hope you'll be willing to give this recipe a try!
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I’m from Louisiana and every time I go to make a roux I rewatch this video just to be sure I make it perfect. Thank you for this video, you’ve helped me to make food just like my late mawmaw would
Hello my fellow Louisiana Native! It is good to hear that you always come back to this video to get a refresher course! You're welcome not a problem. Glad I was able to help!! :)
Yup. Not a native but a local and I gotta say, this is it mama.
@@CharlieTheCookAndrews Hi Charlie I see that you didn't season the roux...is it even necessary or does it already have it's own flavor? If not, what seasoning suggestions do you have for this roux please? And thank you!
Same here I’ve watched for the last 3 years just to make sure I make my roux the correct way
@@trishiscuteYou don’t need to season roux at that stage, this is just showing you how to make a roux.
The best TH-cam video on how to make roux. Straight forward, clear and descriptive. Great job!
Thank you April for the compliments!
Agree.
Agreed
*can I have a roux*
Yeah, but you.
I loved the way you edited your video to show how the roux darkened every 5 minutes. Great job Charles.
Yes I had to show it that way so people can see the many different shades to make a roux! Thanks for commenting!
Cheers for this video, it was clear and instructive.👍 I like your vibe too btw :)
Charlie! I am so thrilled with this video. I made the mistake of choosing to use a recipe for gumbo that indicated "MEDIUM LOW HEAT" for making the dark roux, indicating the 20-25 minute time to get it to dark brown. My hunch is there is a typo to blame. Apparently it should have said to use "medium HIGH heat". As a result, it took me over TWO HOURS to achieve the dark color you show here for gumbo, and she said the consistency should be almost like "dough" consistency. I finally stopped and used what I had eventually achieved at 2+ hours (I kid you not - 850am-1055am) - and it looked *exactly* what your video shows here. Thank you soooooooooo much, Charlie!
Oh wow. A roux is achieved by having fire on medium high or high heat. Glad you found this video and I was able to help. You're welcome, not a problem! Thanks for leaving feedback!
I have my roots in Lafayette Louisiana and yes, I can attest, this is all authentic. Thank you my good brother.
Cool that's what's up! Thanks for the compliments my fellow Louisiana native!
CJ Zanders my momma was from Erath La. She fell asleep in death in 2005. I cherish the hand-written recipe she gave me for crawfish etoufee. And I got so many cousins in the area as well. I'm so proud of my Cajun heritage. Luv ya'll. Ayee Eeeee!
Yup me too, and this is real. He did what had to be done, make a roux video like nobody else has
Yaaaas!! Lafayette here🙋🏿♀️
The real Cajun here from krotz springs Louisiana home of billy's boudin and cracklins
WHO KNEW! I've always wondered how do you make this roux I've heard about from many Louisiana natives. Unbeknownst to me, I've been making roux over 30 years. LOL in Mississippi we call it homemade gravy! Thanks for the tutorial. :)
Wow 30 years is a longg time. I'm sure you have perfected in making a roux! You're welcome!
You’ve the patience of a saint. Most people take 20-30 minutes to makes a full meal, but you took that time to make an ingredient!! Bravo!!
Thanks Gregg!
Hands down! My go to video for making a roux. Wonderful and patient details! Comes out perfect every time. Thank you so much!
That's awesome and good to hear that this vidoe helped you. You're welcome, not a problem!
I recently had to move out of Louisiana which hurt me so bad I miss my food from Louisiana and I just started to make Louisiana foods I love and miss
I know the feeling. That's what New Orleans food will do to you.
That was a great video Charlie my daddy used to make roux just like that he's from Baton Rouge Louisiana and he used to get together with a Buddy of his name Randy from Texas and they were high school teachers I remember he used to bring Randy home and boy I used to smell that beautiful Rue in The Makings for some good gumbo and we used to go to Queen's New York and make it with my family every Christmas and Thanksgiving brings back memories thank you Charlie.
Wow cool. That is a good thing. Yes the smell of a Roux is unique. Some people don't like it lol Happy that this video brings back some good memories. Thanks!
He killed it! And his nails was on fleek 👌🏽
I appreciate the compliments Tyesha. Thank you!
I'm a native of New Orleans. Love how you explained in details. Great video!
Thank you Terri for the compliments! I try my best to explain each recipe in detail. Appreciate it my fellow Nola native! :)
This video is pure gold. Charlie is an All Star! Keep making great videos.
Justin Chase Thanks Justin for all the compliments! Yes i sure will continue to release more good quality videos! ☺
Chalice videos is very interesting food. It is spices,canape or soup are very good.thank you,
Excellent Charlie!! Next to my Gran-mere, you are the best and most thorough Louisiana chef I have ever followed. And if you look at the comments, my lady friends seem to really like your winning smile!! Keep it up, brother. We all appreciate you very much!
Thank you so much for the compliments! That is good to hear! I'll have to check the comments myself on this video. It's been a minute!
I was born in south Louisiana, and my mom made her roux the same exact way!!! Good to see a video on this!! Thank you!!
Awesome Scott that is good to hear! You're welcome not a problem! :)
Followed your instructions and roux turned out great! Completed in about 25 minutes in a cast iron pan. Thanks for sharing your cooking talent.
Awesome! Glad that I was able to help you make a roux.
Cool. You're welcome and Thanks so much for leaving feedback I really appreciate it!
you know it legit when you see the chef reusing a pickle jar
I know right. Thanks!
Girl
Mf facts thats a cook cookkk
environmentally friendly and allll that hontyyy
Thanks so much, this was very helpful!!
This is the best demonstration of getting a good roux color that I've seen. I remember my grandmother (from Breaux Bridge) stirring to make her roux for what seemed like hours. But that's the key to great gumbo. Good job!
Thanks Ms Paula! I can make a roux in no time! I can't see myself stirring a roux for over an hour. No way lol She must of had the fire on her stove set to low heat.
This is the best roux video. Short, detailed and to the point. Video quality in the different colors is excellent. Well done!
I appreciate the compliments! Thank you! :D
Mississippi guy here making this roux for gumbo for my in-laws in California, thanks Charlie!!
That is good to hear. You're welcome! :)
I really appreciated the thorough presentation and going slow enough so that the viewer can assimilate everything. Great explanation and the audio/visual allowed me to replicate the process in my kitchen. Thanks Charlie
Thanks so much for the compliments! I am happy to hear that I was able to help you in your kitchen! :)
Charlie, I just LOVE your videos! You are very clear and congenial. Not to mention, your smile is pure perfection. Thank you for sharing!!!
Thanks Tamiko for the compliments! Much appreciated! Not a problem! Happy to hear that you are enjoying my videos!
You explained how to make Roux Better then I've ever seen on TH-cam thanks so much
You're welcome! I try my best to explain each recipe in detail! Thanks for the compliments!
I'm about to try it today I am excited because you make it real
Awesome! Let me know the results when you're done!
Hey Chef. I come back to this video just to level up my roux making skills. Thank you.
Hey there! I appreciate you for coming back to watch the video. You're welcome, not a problem! :)
Thanks much, I watched several instruction vids on doing a roux and found yours to be the most clearest and to the point to get the jist of doing it right. I'll be trying your other recipe instructions too. Good job on the vids. :)
No problem. Thanks so much! I believe that my roux video is really detailed in explaining everything! I try my best! Awesome. Let me know the results of the recipes you try and Thanks again!
Certainly better explanation than the recipe I was looking at gave.
'First you have to make your roux over a medium high stove top.'
If you follow his recipes your grand children will be making 'em too! Yes yes yes.
I had no idea the difference between gravy and roux. Thanks!
No problem!
I thought gravy is the roux
Video was made six years ago and still the best one to watch 💯👍🏼
Thanks so much. I appreciate you for coming back to watch the video!
I made a roux for gumbo many years ago, this was a great reminder on how to do it properly. Thank you!
You're welcome! Glad that you understand! :)
Very good video Charlie. You explained it perfectly to those that don't know how to make a roux. Your editing is above par also. Keep on making good videos and passing along your knowledge.
Thanks so much for the compliments. I try my best to explain each recipe in detail. Yes I sure will continue to release new videos!
Thanks man, I've never made a roux before and I feel like a 5 year old could understand you. Well done. Now I'm gonna make a nice pot of jambalaya
You're welcome. I am the compliments. That's good to hear!
I am no longer a virgin. I just followed your recipe and made a Roux. About 80% bacon drippings (strained well) and 20% veg oil. It turned out beautifully. You are a great teacher. Many thanks from Florida.
Turkey gravy at Thanksgiving coming uo!
up!
Great! I am happy to hear that the Roux was a success. I appreciate the compliments Dean. You're welcome!! :)
A friend of mine told me about black roux so I typed it in and your video was the at the top of the list. Nice simple and straightforward instructions with both show and tell. Thank you and my you cook long and prosper.
You're welcome Anthony! I appreciate the compliments!
my roux came out perfect!!! my mom tried to show me over and over and ...over.. . I need to use a wooden spoon...my gumbo was perfect.. Also you were straight to the point... not all that talkie talkie...thanks man
Tiff White Great! Happy to hear that your roux and gumbo came out perfectly! Very good! Yes a wooden spoon or spatula works best! thanks for leaving feedback!
It is because of you that at 21, I have successfully made my first pot of gumbo, being from California! Only thing I couldn’t add were those sausage meatballs since my market didn’t have them at the time, but the Andouille’s did perfectly. As much as my family loves to cook, they are extremely impatient lol. Nobody wants unnecessary fat in their gumbo, soup, or any dish for that matter, so I made sure to cook all that out of my sausage. Thank you again, and I hope you have a wonderful holidays, as that time of the year is FAST approaching! My eyes are glued to your channel, can’t wait to see what you’ll whip up in times to come, thanks again :).
Hello there! I am happy to hear that I was able to help you make your first successful pot of Gumbo! It's okay if you didn't have the hot sausage balls, using all smoked sausage is good! Seems like you did everything right with frying all of the oils out of the smoked sausage etc. Good work! Hope you have a wonderful holiday as well. Thank you so much for the compliments and for leaving feedback! :)
I’m making my first gumbo at the age of “45” for the chiefs game tomorrow! Go chiefs! I want cheese steaks but that would not be right! Lol
I used this video to make roux for gumbo last year, and it turned out to be my best ever! Unfortunately, I didn’t save the video or subscribe, so I had to search for it again. I’m making sure I like and subscribe, this time.
That is awesome. I'm happy you found this video and channel. I appreciate you for liking and subscribing! Thanks so much!
Thank you so much - best roux video on TH-cam.
You're welcome! I appreciate the compliment!
Tony B- Let my nails be. They're mines not yours. lol Thanks!
Charlie Andrews invest in a microphone! And do you really wear a chefs hat at home?
I will try that! The only time I wear a chef hat is when I'm doing the cooking videos! Thanks!
I'm just teasing about the hat😁 Keep making that good food!!
Thank you for making all of these excellent videos. I love your thorough explanations.
Can you demonstrate crawfish etoufee with fat. Ate this years ago and the taste was unbelievable. Merry Christmas
I'm about to try this now. I'm cooking smothered porkchops today for dinner.
+Erica Bonnee' Awesome! Ohh okay! Smothered Porkchops! Sounds good! I have to do a video on that soon! :)
Cheers Charlie, I'm English and had no idea how to make a dark roux and no one to ask. Love gumbo and wanted to make a cajun stew with some squirrels I've bin given. Cheers for the clear simple instructions, letting me know to stop a bit if it's smoking and even the bit at the end pouring it into a container. That let me know I had the consistency right. Smells lush, can't wait to use it.
Awesome that is good to hear! I try my best to give the clearest instructions possible. Thanks!
Charlie i like how u take ur time in cooking and u dont rush. U really like cooking
That is good to hear. Thank you Venita!
@@CharlieTheCookAndrews welcome
Thanks for sharing! This is so much easier to work with 👍🏽
You're welcome! Happy that you understand how a roux is made! :)
Charlie Andrews I actually made my roux today and it came out fabulous 😋😍😊 thanks again!
Awesome! Happy to hear that the roux turned out to be a success! You're welcome and Thanks for leaving feedback!
Nice job! Very clear how to video, Just got some crawdad's and going to try some homemade Etouffee. Thanks
Thanks so much for the compliments! I actually have a video on how to make crawfish etouffee!
Thank you for this video - so many videos tell you to use a roux, but they don't really explain how to properly make one. Clear, concise, and well edited - you've earned another subscriber. I'm looking forward to watching more of your videos!
Hey there! I appreciate the compliments and for subscribing. That's awesome. Thanks for sharing!!
Beautiful! Thank you…. So many memories watching this. My mom would add onions at the end. ❤❤❤
That's great. I'm happy to hear that this video brought back memories. Thanks for sharing!! 🙂
Great video! I always get scared to push my roux beyond a light brown. I made it very dark after watching your video. Thank you so much!!!
paul newkirk Glad that I was able to help you achieve the perfect roux! Thanks for leaving feedback!
Boy when I tell you that damn roux came out amazing!!!!!!!!!! My arm almost fell off standing at the stove mixing it but it was well worth it. PPl tryna eat it already and its not even dinner time. Happy thanksgiving!!!!!
Hey Sade! I'm happy to hear that your roux came out perfectly! Ha ha ha i know the feeling when it comes to stirring the roux. Thanks so much for leaving feedback and Happy Thanksgiving!
Hey Charlie, when making a big pot of gumbo, do you add water to this roux? Or you do make more roux ?
Thank you! These are the best, clearest directions I have found. Merci!
You're welcome. I appreciate the compliments! :)
Nice...my father (from San Antonio, Texas) taught me this cooking technique when I was in Junior High (about 12 years old)....except we threw in some chopped onion, broth, seasonings, and called it homemade gravy...not Roux!!!
Nice to discover it originated from Louisiana (which is where my material line migrated from).
I first heard of roux in July 2017 when I traveled to Baton Rouge for a Family Reunion. I swear I love my culture and roots!!!
Thanks for sharing.
Awesome that is good to hear! You're welcome, not a problem!
It can reasonably take up to an hour to get it nice and dark brown.
Who wants to stir a roux for an hour lol I sure don't lol.
Taking that into consideration, who really want's to do anything?
Wouldn't we all just rather just do absolutely nothing and have everything?
Back to my original point, it can reasonably take up to an hour to get it nice and dark brown.
Thanks for commenting!
But why stir for an hour when you dont have to...think about it
I think it depends on the dish and the fat that you're using. I have spent 1 hour and 30 minutes mixing a roux of flour and bacon grease to get it a dark chocolate brown for a gumbo. I've also spent 20 minutes with butter, olive oil and flour to get to an even darker color for a chicken marsala dish. I've tried to do the shortcuts but my family says they can taste the difference. Any dish with roux is a labor of love.
Great video!
+Meso Making It Thank you!
This is a good tutorial, I've never heard the part about the utensils. Thank you.
I appreciate the compliments. You're welcome, not a problem!
Thank u Chef Charlie, you’re awesome!
You're welcome, not a problem!
I like your passion.
I know that the darker a roux gets, the more flavor it develops. However, I also heard that the darker it gets (more flavor) the worse it is to use as a thickener. If so, then where do you draw the line on which type of roux to use?
Thanks.
Yes you are right about that! The only line I see is when the Roux is burnt. That's the worst ever. If you burn your roux you will ruin your entire dish!
Hey, it's Roux-Paul! xD
Hello there! 😁👍
This my go to for Roux. Thank you so much Chef!
That's awesome. You're welcome, not a problem!
Hey feller,
Ran across your instructional video just in time. No improvement necessary. Stay awesome.
I appreciate the compliments Jack. Thanks!
Great video. Thank you.
Thanks for the compliment and you're welcome!
I've watched several of your videos and I also subscribed to your channel. Can you do a Manchu inspired fried chicken wings and bake chicken recipe also. Please and thank you.
Thanks so much for Subscribing! Hope you continue to enjoy my videos! A baked chicken recipe is in the works! That's not a bad idea. Manchu inspired fried chicken! You just gave me an idea! Thank you so much I really appreciate it! :)
+Charlie “The Cook” Andrews I've subscribed as well, and what about shrimp & grits?
+Ty Beauté Thank you so much for Subscribing! Yes that recipe is in the planning! :)
i just made some gumbo for fathers dad.. I always come back to your video so I don't mess up the roux
Awesome! Hope the gumbo turned out good! :)
Hey, know its been some time since you did this, thanks very much for taking the time to show the steps!
You're welcome, not a problem!!
I need ROUX for my gamepasses
Good to hear!
FREE ROUX. ILL BE RICH
I know right! lol
Charlie Andrews do u even watch flamingo?
Charlie Andrews it’s a roblox meme lol
Cool.
Nope!
Amazing video! Thanks so much for sharing your recipe with that BEAUTIFUL smile!
I appreciate the compliments Chantelle! Thanks so much!
Hey Charlie, I made your roux. I used a cast iron pan and a whisk. Mine took about 12 minutes. I got the roux dark brown but took it off the heat just before I got to the darkest color I wanted. I kept stirring because I knew it was still cooking. Thanks for your tutorial!!
Hey there! Yes you did the right thing by turning the fire off before the roux reaches a dark brown color. Nice work. You're welcome, not a problem. Thanks for leaving feedback!
Down in Louisiana
Where the alligators grow so mean
Right LOL
I want forty and h u n d r e d ROUX
okayyyy. lol
Yeah ya right, Charlie. I'm a NOLA native. Merci beaucoup!
I appreciate the compliments. Thanks!
San diego born and raised but I love me some Cajun cooking. I had the chance to visit the big easy once and your video is my go to when I want to make some gumbo!!! Keep doing what your doing nails and all, haters gunna hate!!!
Cool that is a good thing. It's crazy how some people haven't visited New Orleans at least once lol. Everyone has to visit at least one time lol Thanks so much for the compliments. I've learned that people are going to like or dislike you no matter what you do!
Can i have F I V E and T W E N T Y roux?
Huh???
So excited to try this. Everyone else says turn it down, but yours looks amazing. I'm tired of blond gumbo! Thank you!!
Great! No point in turning your fire down. That defeats the purpose of making a roux in the first place. You're welcome not a problem. Let me know how it turns out.
@@CharlieTheCookAndrews ., I don't have your magic hands, mine took 90 minutes, but dang!!!!!!! So dark and rich and luxurious! I can't believe it worked. I think next time I won't be so scared if the temperature. I even emulated your stirring style and got into the zone. Best roux video ever! Thank you! We're gonna eat the gumbo tonight!
@@pfau 90 minutes??? Wow that stove's fire must've been on medium low heat. lol You're welcome. Overall I'm happy to hear that the roux was a success. Thanks for leaving feedback!
bro's and sis's. this is the best video of all time.. tied to the love of food, life, and existence...slowly spread the like to bring this really useful video up to vial..... GO! TEAM THIS WILL GO VIRAL!!
Wowww! You really think so?! Yes everyone loves New Orleans food! Thanks so much for spreading the word. That would be nice if this video went viral!
Thanks for the tips! I’m doing to have to try this now. Also, you have the most calm voice ever!
You're welcome! Let me know how it turns out! Thanks for the compliments!
Your instructions were very clear and thorough. Thank you and God Bless You.
Thanks so much for the compliments! :D
You make me miss NoLa with thia video...and I was Just there last weekend. I learned 1 thing that is the most important ingredient to cajun and creole cooking, while I lived there in '13 and '14. That ingredient is Love. Ya gotta put love into your roux and you done did this. Thank You and keep them good times rollin'.
Yes I know right! Gotta put the love into the roux. If you don't treat it right then it won't treat you right lol You're welcome!
As many others have said, I also agree; this is the best video I've seen on how to make roux/dark roux.
Thanks, Charlie. Thank you for sharing your expertise. :-)
I appreciate the compliments. You're welcome not a problem!
Charlie, this is one of the best how to make a Roux video's ive watched, thank you for making it
That is good to hear. I appreciate the compliments. Thanks!
I subscribed in a heart beat cuz the opening smile, wave, and hi from Charlie... dunno why but i love this guy!
Thanks so much for the compliments and for subscribing!
Charlie as you know thanksgiving is tomorrow and i did my roux for my gumbo for the first time. It came out perfect. I followed all of you steps and it came out perfect. Thank You!!
+Anthonia Smith You're welcome! Thanksgiving is over now! Awesome! Happy to hear that it came out perfect!
This is the easiest and best explanation (in stages) on TH-cam ever!! Thx 💝💝💝
You're welcome Linda. I appreciate the compliments.
LOVE!! Great video, especially the color levels, so helpful! Thank you!
Thank you for the compliments! I try my best! You're welcome!
Very cool video…really appreciate the additional details in the instructions…greatly appreciated!
I appreciate the compliments. Thank you!
Wonderful video. Very informative. You’ve picked up a subscriber here. I look forward to seeing your other videos!!!
I appreciate the compliments and you for subscribing! Thank you!
That's a good looking rue, thanks for sharing.
I appreciate the compliment. You're welcome!
This guy just seems awesome! Great video too!
I appreciate the compliments. Thank you!
This video was so helpful. Now I understand what is a roux! Thanks Charlie. You're the best. 😊
Hey there! Glad that the video was helpful to you! You're welcome and Thanks for the compliments and for commenting!
WOW, didn't know about Dark Roux, awesome video presentation, perfect. Some of us don't have that ability, to say the least. lol. I'm definitely going to try and make it soon and just pour it on something, mix it with rice and chicken maybe. Looks delish.
I appreciate the compliments James. That's understandable. Let me know how it turns out. Thank you!
Thank you !
Love you energy ! Hope you are doing well.
You're welcome Ashley. I appreciate the compliments. I am well and hope you are too. Thanks!
Thanks Charlie. I tried making a gumbo yesterday, before coming to your channel, and it turned out ok at best. I appreciate the step by step process of your roux. I will also watch your New Orleans gumbo too.
You're welcome. Good to hear this video helped you. Thanks for leaving feedback! :)
Ponchatoula Louisiana here thank you I should already know this
I appreciate the compliment my fellow Louisiana native!
Nice demonstration and very clear instructions
Thank you Tracy! :)
wow what a patience enduring operation...but worth it ...the darker the better....just made my first gumbo tonight and DAMN!!!!! Very happy with the results.
Yes you are right about that! The darker the roux the better. Happy to hear that you were able to make your first successful pot of Gumbo using my roux tutorial. Thanks for leaving feedback!
Superb video. You are a true educator! Thank you.
You're welcome!
May this master flourish.
Thanks William!
Thank you for the awesome demonstration.
You're welcome Riley!
A very good demonstration of making roux. I recently made gumbo for the first time from scratch. My roux got to the second color stage, and then I didn't know if I should go darker. I stopped. And gumbo was ok, but not the flavor or color I wanted. I will use your method next time. Thanks very much.
Thank you Pat for the compliments! Just keep trying! You'll get there! Practice makes perfect!
Thanks for the demo Charlie. I have always been afraid of making a rue. You really simplify it. Thanks again.
+Dorothy Parhams You're welcome! Glad to hear that I made it easy for you! :)
Thanx Charlie. Love your patient end thoughtful style of explaining this cooking style.
You're welcome! Thank you for the compliments!
Thanks so much coming from Shreveport. My girlfriend is making me cook gumbo and I didn't know what to do. Now I have a foundation to start with.
It is good to hear that you have a foundation to start your Gumbo. Good luck. Thanks!
Great video Charlie. Thank you.
I appreciate the compliments. You're welcome!
Wow didn’t know roux came in different shades & could be made with cooking oil!! 😯 Thanks for this video, very informative!!
Yes absolutely. Happy that this video helped. You're welcome, not a problem.