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The No Beer Roux
admin | April 16, 2010Slow Foods New Orleans’ founder Poppy Tooker lets us in on a secret: how to make a dark roux without waiting forever
Roux is the thickening agent for many a sauce, soup, or stew, including that New Orleans staple—gumbo—which uses a dark roux. It’s essentially flour and fat, cooked together. Simple right? But dark roux takes so damn long to make, it’s been called “the two beer roux”: make dark roux the traditional way and you’ll have enough time to toss back two beers as you sit there stirring, stirring, and also, stirring. Make it Poppy’s way, and you won’t have time to finish even one Abita Amber.
Still Photo credit: Jim Bathie
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