Basic Roux (Sauce)

September 6, 2016


1To the fat, add flour and brown, stirring constantly, to make scorchy-tasting roux. Add the onions, fry slowly until well browned and reduced to pulp. Add the rest of the ingredients at one time and continue to cook slowly for at least 30 to 45 minutes.



5 tbsp vegetable oil or smoked bacon fat

1 tbsp flour

2 lbs onions, chopped fine

3 pieces of celery, chopped fine

1 medium bell pepper, chopped fine

1 lemon (Use grated rind, then remove white pulpy membrane and chop rest of lemon)

3 pods garlic

A few dashes of Worcestershire sauce, Tabasco, thyme, McCormick “Season All”

2 bay leaves


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