As I mentioned at the AosHQ page over on Gab.com, today’s Recipe Tuesday will be devoted to the Horde of Deplorables who are able to cope with sauces.
First You Make a ROUX
From Belle’s Bayou Bounty (1969)
- 3 Tbsp shortening or oil
- 2 onions chopped very fine
- 6 Tbsp flour
- In large flat pot, preferably iron, add flour to hot oil and over moderate heat stir constantly until deep golden brown. Add onions and continue to stir until onions become soft and browned. Flour will continue to brown while onions cook, so continued careful stirring is necessary to keep the roux from burning.
“In Creole cooking the foundation for many dishes is the “roux,” defined in dictionaries as a thickening for soups and sauces, and sometimes cooked until flour is brown.”