Dark Roux

Anonymous Tue May 23 19:40:15 2006

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.