First you make a roux...
from MopQQQ, 9/5/01:
Ditto on the old cast iron pot advice and use of REAL fat. I probably do it on a slightly higher heat than most, but I stir constantly - you're literally glued to the pot at this time, and it does take time. But don't stir too vigorously and splash the hot roux on your hand - that's a burn that'll last - I know. The guy who taught me told stories of growing up in New Orleans, - how he and his siblings would take this opportunity to jump on the beds and otherwise cause mischief, because they knew their mother wouldn't stop stirring and spoil the roux. They could tell by the smell when it was time to stop roughhousing.
That's the other thing, when the roux is approaching doneness, you'll notice the toasty smell. It will be darkening and starting to thicken. When it's a nice toasty pecan color (I find the new penny color too light), stop - remove from heat. (When making gumbo, I pour it atop the chopped vegetables in a nearby pot, and the hot roux starts cooking the veggies.)
QQQ - a Leo who can make a roux.
>>The Scullery Maid respectfully requests the assistance of any and all Cajun cooking experts in her search for roux nirvana. There's a couple of dishes I really like to make, that require the making of a roux, and this step causes me endless frustration and distress. I stir and stir and stir and nothing appears to be happening. It still tastes like flour and fat to me. Inevitably, I give up and pour in the liquid, turn up the heat, and lo and behold, the sauce thickens and smooths and all is well.
>>What the heck am I supposed to be looking for? How do I know when the thing's cooked out? Is there some genetic knowledge that I am lacking, being a New England girl with not a drop of French blood? Or is it the frustration and distress that make it work?
>>The Scullery Maid, who would still be stirring if she were a Taurid (vbeg)!