Burners and Cookers
Stainless Steel Burners
Aluminum & Banjo Burners
Stockpots & Kettles
Brew Pots & Kettle Sets
Stockpots, Steamer Baskets & Lids
Steam & Boil Kits
Brew Pot & Kettle Accessories
Cast Iron Cooking
Baking & Fajita Pans
Skillets & Griddles
Enameled Cast Iron
Fryers, Fry Kits & Accessories
Fryer Baskets & Covers
Connect with Us
FREE Shipping on orders over $200!
Stainless Steel Roux Spoon Set
Stainless Steel Roux Spoon Set
Feel inspired to craft a wonderful meal using a freshly made roux. Let the 2 Piece, Bayou Classic Stainless Steel Roux Spoon Set show you what it means to cook with rugged style. Whether you are making a creamy roux or preparing some Cajun favourites, Bayou Classic has what you need to succeed.
Stir, mix, and fold your cooking to the max with this trusted set of Bayou Classic roux spoons. Strong stainless steel gives you the strength you need to put a little elbow into your cooking, while long handles allow you to stand back and masterfully whip like a pro.
These roux spoons are sturdy enough for a commercial kitchen, so put your chef's hat on while using them. Since they are stainless steel cleaning is easy and no need to worry about rust or corrosion. The open handles will allow you to hang these beauties close to your cooking station.
Stock Status: In Stock
Usually Ships in 24 Hours
Stainless Steel Construction
3" Wide Head
One Head is Perforated, the Other Solid
Blunt, Angled Ends for Stirring Sauces such as a Roux
Why, you may ask do we have a stainless steel roux spoon set on our Bayou Classic website? They are just one of the many cooking accessories from Bayou Classic, plus most of their cookware may be used for Cajun cooking, both indoors and outdoors over an open flame. Making a roux is the start of many Cajun recipes.
What is a Roux and how do you make one?
A roux is made up of equal parts flour and fat. Many different types of fat may be used, chicken, bacon, duck even butter and vegetable oils. The type of fat used is dependent upon the recipe that is using the roux.
A cast iron Dutch oven or skillet is perfect for making your roux. Heat your fat first and then start to add in your flour, remember to constantly be stirring your roux so that it does not burn. If you start to see black specks through the roux you have overdone it and yes it is burnt and will taste that way. So time to start over.
The lighter your roux is the more it will thicken whatever you are using it for, however dark is totally acceptable too as it tend to add more flavour. We will describe the making different coloured roux's, and how they might be used.
White - usually made with butter and only cooked for 2 - 5 minutes, this is used in many white sauce recipes. My favourite would be for making sausage gravy for biscuits.
Blond - cook this roux for 5 - 10 minutes or until it starts to look like peanut butter and smells a little toasty. This type of roux is used most often in creamy soups or bisques.
Medium Brown - perfect if you are making a thin seafood gumbo. Allow this roux to cook for 15 - 30 minutes to get a coppery colour and a nutty aroma and flavour.
Dark Brown - this roux is mainly used in gumbos that have sausage, rabbit or duck meat in them. Cook this for 30 - 45 minutes and if you are using a high heat make sure that you are constantly stirring. You may use a lower heat and stir every few minutes - but then you will be at the 45 minute cook time. If you decide to use a higher heat while making a dark brown roux you should choose a fat with a higher smoking point, perhaps vegetable or or a mix of oil and butter.
Do you have a favourite recipe that you uses a roux?
Send us an email with your favourite recipe that uses a roux, attach an image if you would like and we will place it on this page. You just never know if you might find a little extra in the box with your next order.
BEFORE YOU GO - TAKE A LOOK AT THIS
Aluminum Brazier Pan with Lid - 20"
Aluminum Paella Pan - 16"
Share your knowledge of this product.
Be the first to write a review »