Dark Roux ( use as a base for soups, etc.) Cajun French

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Dark Roux

 

1/2 cup vegetable shortening

3/4 cup all-purpose flour

 

Place rack in center of oven. Heat oven to 325F. 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.

 

 

 

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