Roux
A flour-less roux in the tradition of Creole dark roux, used in dishes like gumbo and étouffée.
Unlike flour-based roux, this approach provides minimal thickening and functions primarily as a flavor base. You may need to handle thickening through reduction or using ingredients like okra or Xanthan.
Ingredients
These scale 1:1 ratio by volume.
- 1/2 cup neutral oil (avocado or light olive oil)
- 1/2 cup super-fine almond flour (sifted)
Method
- Add oil and almond flour to cold pot and stir to fully hydrate flour before applying heat.
- Apply medium-low heat and stir continuously.
Develop Color
- Continue cooking, typically 10–25 minutes depending on heat and pan, until desired color is reached. The darker the color, the more flavor.
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Unlike a flour-based roux, you will see a foaming effect as water is driven out of the flour. It will subside some over time.
Color progression:
- Pale beige
- Peanut butter
- Milk chocolate
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Dark chocolate (ideal stop point)
When the roux starts getting dark, it progresses quickly, so it's a good idea to halt the cooking slightly before you think it's ready.
Halt Cooking
- Once desired color is reached, immediately add Holy Trinity (if building gumbo directly) or remove from heat and transfer to cool container.