If you wanna make consistent rouxs, temp control is critical. Also the right pan. Even a guy like Emeril would struggle with a roux in the wrong pan. I pretty much dialed in my roux game on a mini Dutch oven...which if you don't know, is enamel coated cast iron. Heavy, badass, expensive...but one of my all time favorite cooking vessels. (If you like breakfast, and Friendly's style toasted sandwhiches, get yourself a Calphalon double burner hard anodized griddle....the other one of my favorite pans). For most if the things that I truly need the Dutch for, the small one is more than enough....anyway, you absolutely want the heaviest bottom, non-stick pan you can find. Small pan for rouxs so the roux is deep. Use real good quality butter in a 50/50 mix with flour and keep it moving with a fork or whisk constantly. The longer it goes, the darker it gets, the more flavor it has, and the less it is a true thickening agent. Minimum is about 5 mins for it to be called a roux...light blonde...and a dark roux can take up to 25-30m and turn the color of dark caramel. This is what you use for many Creole dishes. I've had equal success with good butter, snow cap lard, and stupid clean high quality bacon fat. It's really not bad. Try a cheese sauce for your first go. Take 1T each of budda or ultra clean (strained) bacon fat and flour. Med-Low heat in small deep heavy pan. Stir constantly for 5 min. Then add 1/2c ice cold milk and continue to stir. Once the milk gets hot, it will start to super thicken. Let it get pretty thick without boiling. Right at the edge is where you want it. Once the milk is thick like pouridge, immediately remove from heat and stir in about 4oz of some nice Sharp white cheddar...or whatever you like and stir for 20 secs as the cheese melts in. It's ready. Taste it. Jaw on the floor yet? If ya did it right, you could sit there and eat it with a spoon and be a happy camper till it's gone. Try it. Then make some nachos and grab some beers and blow kids minds next time you're watching the game. It's that good. Or make pretzels, steam broccoli, bake potatoes or just dump it in some noodles and throw it in the oven for the best Mac n cheese ever.
There called KAAHBS Joe
