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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...
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    Bake A Roux--how To

    8 1/2 cup Flour 4 1/4 cup Cooking Oil Mix flour and oil together in a heavy ovenproof container. Place on center shelf in preheated 400F oven. Bake at this temperature for 1 1/2 to 2 hours. Set timer, and stir roux every 15 minutes. Roux should be a caramel color when done. Remove from oven...
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    Basic Roux

    1 cup All-purpose Flour 1 cup Oil Heat oil in heavy pot or Dutch Oven. When oil is hot, gradually add flour, stirring constantly until well mixed. Lower flame and continue stirring until chocolate brown. When roux is chocolate brown, removed from pot and set aside. If roux remains in the pot...
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    ½ cup Flour ½ cup Cooking Oil In a heavy skillet or 2 quart saucepan, stir together flour and cooking oil until smooth. Cook over medium high heat 5 minutes then reduce heat to medium. Cook and stir about 10 minutes more until a reddish brown roux is formed. Darker roux: if you want a dark...