Recipe: Dark Roux
For 1 Persons
Category:
1/2 c Vegetable shortening
3/4 c All-purpose flour
Place rack in center of oven. Heat oven to 325 degrees. Melt shortening in
a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over
shortening; whisk to combine. Mixture will be thick and pasty. Combine to
whisk until light brown, 10 to 12 minutes. Transfer skillet to oven; let
roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45
minutes (whisk every 30 minutes if the pan is not cast iron). The roux can
be kept, refrigerated, for up to a week before using.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine
NOTES : If cooking on the stovetop, cook at medium hot, stirring
occassionally, until dark brown, about 55 to 60 minutes. Makes 3/4
cups.
-----
back