Side Pannel
Light To Dark Roux
Ingredients List
- 1 c Flour
- 1 c Vegetable oil
Directions
In a black cast-iron skillet, heat the oil over medium high heat until it
registers approximately 300 degrees on a deep-fat-fryer thermometer. Using
a wire whisk, slowly add the flour, stirring constantly until the roux is
nutty colored. At this point, the roux is ideal for thickening a light
seafood gumbo. Continue to cook this roux over medium heat and you will
begin to see it change in color, getting darker and more aromatic. Make
sure you constantly stir it so it doesn't burn.
registers approximately 300 degrees on a deep-fat-fryer thermometer. Using
a wire whisk, slowly add the flour, stirring constantly until the roux is
nutty colored. At this point, the roux is ideal for thickening a light
seafood gumbo. Continue to cook this roux over medium heat and you will
begin to see it change in color, getting darker and more aromatic. Make
sure you constantly stir it so it doesn't burn.
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