Stockpiling your roux

Had an interesting exchange with Rivet the other day, which prompted me to make a batch of roux to keep on hand for the holidays. I'll be using some to make my Ragout for New Years.

I guess a lot of folks don't realize that you can make a roux ahead of time, refrigerate it and use it like you would a beurre blanc.

It saves an awful lot of time if you are striving for a "chocolate roux" which is my personal favorite.

A few notes on rouxs that most people seem to be unaware of ...including Emeril and other so-called Cajun chefs. When you are getting the ingredients together, they should be measured by weight, not volume.  do some research on roux and I'm quite sure you will come up with the same information as I have.

Anyway....I'm going to need some roux for my new years ragout...so here we go.

Oil in the pan, and bring it up to medium heat.



An equal measure (by weight ) of all purpose flour



Now....before you do anything else...go relieve yourself, then get a couple of ice cold beers, and pick up your whisk...because you're going to be here a little while.

OK...put the flour in the oil and start to whisk...lower the heat to low, and just stand there like a dumbass for the next 40 minutes or so and keep whisking.



About ten minutes into the saute we reach the blonde stage...just a bit darker than it would be if you were trying to make a bechamel



About 15 minutes in and we are just past the blonde stage...working towards the "peanut butter" color stage.



20 minutes in...at peanut butter, but looking for chocolate


I let it go for about 35 minutes, ( sorry I lost a couple of pics) and got to the chocolate stage..took it off the heat to cool, and stirred about every ten minutes or so as it cooled, then transferred it to a clean Mason jar and tossed it in the fridge....nice batch of chocolate roux ready for use at my discretion.