Dark Roux Recipe - Cooking Index
1/2 cup | 118ml | Oil |
1 cup | 62g / 2.2oz | Flour |
In a saucepan, heat oil over medium heat until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a spoon and reaching all over bottom of pan, until roux darkens to a rich brown nutty color, about 25 minutes.
This recipe yields about 1 1/2 cups of roux.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-012 broadcast 03-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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