Best 2 Dark Roux Recipes

Dark roux is a key ingredient in many dishes, adding a rich, nutty flavor and a deep brown color. It is made by cooking flour and fat together until the mixture reaches a dark brown color. The type of fat used can vary, with butter, oil, or bacon grease being common choices. The cooking time will also vary depending on the desired darkness of the roux. A darker roux will have a more intense flavor and will be able to withstand higher temperatures without burning. This makes it ideal for dishes that require long cooking times, such as stews and gumbos.

Let's cook with our recipes!

DARK MICROWAVE CAJUN ROUX

Dark Microwave Cajun Roux image

This is my favorite way to make a dark roux for gumbo, shrimp stew, corned beef hash and to thicken any gravy. It is easy and will keep in the refrigerator.

Provided by Kathy Sterling

Categories Gravies

Time 30m

Number Of Ingredients 2

Ingredients

2 c cooking oil, i use vegetable oil
4 c all purpose flour

Steps:

1. In a large microwave safe bowl, mix cooking oil and flour. Mix Well. Note, the mixture will boil over, so be sure to use a deep bowl.
2. Place in center of microwave and cook for 6 minutes on high then stir. Keep cooking at 6 minutes intervals and stir until mixture turns a deep chocolate brown.
3. Cook and stir in 1 minute intervals until roux turns a deep chocolate brown. Watch closely as it will start to burn. Caution, this is VERY hot.
4. Once roux is cool, store in refrigerator and use as needed. You may double this recipe. I keep it on hand to thicken gravy or to make dishes like my Shrimp Stew, Gumbo or Corn Beefed Hash.

DARK ROUX

Dark Roux image

Use this to make Shrimp and Crab Gumbo.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegan Recipes

Yield Makes 3/4 cup

Number Of Ingredients 2

Ingredients

1/2 cup vegetable shortening
3/4 cups all-purpose flour

Steps:

Place rack in center of oven. Heat oven to 325 degrees. On the stovetop, 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. Continue 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 pan is not cast iron).

Tips for Making a Dark Roux:

Use the right ratio of fat to flour. The classic ratio is 1:1, but you can adjust it depending on the desired consistency. A darker roux will have a higher proportion of flour, while a lighter roux will have a higher proportion of fat.
Cook the roux over medium heat. This will help prevent the roux from burning and ensure that it cooks evenly.
Stir the roux constantly. This will help prevent lumps from forming and ensure that the roux cooks evenly.
Cook the roux until it reaches the desired color. The roux will start out white, then turn blonde, then light brown, and finally dark brown. The darker the roux, the more flavor it will have.
Use the roux immediately or store it for later use. A roux can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Conclusion:

A dark roux is a versatile ingredient that can be used to add flavor and thicken sauces, stews, and soups. It is easy to make and can be stored for later use. With a little practice, you can master the art of making a dark roux and use it to create delicious dishes that will impress your family and friends.