Hi Y'all,

I live outside New Orleans, where every recipe starts with "First, you make a roux."

Roux is the base of gravy, gumbo, and bechamel sauce to begin with.

There are two ways we use it here. One is a dark roux, used especially in gumbo and etoufee. You heat equal parts flour and butter over low heat for about 20 minutes, stirring constantly. You almost burn the flour slowly. This is what gives gumbo both it's flavor and thick texture.

The other is the light roux. For this you heat equal parts, but you don't cook it so long. Just till it turns light to golden. This is the basis of bechamel (add milk) or bisque soups, etc.

When I saw the topic I was quite excited, but unfortunately, you are talking about mere thickeners, not the flavor part.

Another way to thicken is to add heavy cream and cook it down a bit.

If you can think of any way to make the "flavor" part of roux, I'd be glad to hear it!

Thanks,
Loni