Braden Family Cookbook

Chuck Braden

Recipe Index

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ROUX                                Basic


1 cup vegetable oil

1 cup flour


In a large pot heat the oil until just smoking.  Whisk in the flour and stir constantly until cooked and colored the degree you want.  The longer you cook the roux the firmer the flavor becomes and the less it will thicken your sauce or soup. 


Use approximately one tablespoon of cooked roux to thicken one cup (8 ox.) Of hot liquid.  Needs to be brought to a boil to get the mixture to thicken.