Best 2 Dark Roux Recipes
**Dark Roux: The Secret Ingredient for Rich and Flavorful Dishes**
In the realm of cooking, few ingredients hold the power to transform a dish like a dark roux. This culinary chameleon, a mixture of equal parts fat and flour cooked until deep brown, adds an unparalleled depth of flavor and color to sauces, stews, and gumbos. Its versatility extends far beyond these classic applications, as it can also be used to thicken soups, enhance the flavor of braised meats, or create a crispy coating for fried foods. While the process of making a dark roux may seem intimidating at first, with a little patience and attention to detail, home cooks can easily master this technique and unlock a world of culinary possibilities. This article presents a comprehensive guide to dark roux, including detailed instructions for preparation, as well as three tantalizing recipes that showcase its transformative power: a rich and flavorful gumbo, a hearty beef stew, and a crispy fried chicken dish.
DARK MICROWAVE CAJUN ROUX
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
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
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
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:
- Always use equal parts of fat and flour when making a roux. This will ensure that the roux is smooth and not too thick or thin.
- Use a heavy-bottomed pot or saucepan when making a roux. This will help to prevent the roux from burning.
- Cook the roux over medium heat, stirring constantly. This will help to prevent the roux from burning and ensure that it cooks evenly.
- Do not let the roux get too dark. A dark roux will have a bitter taste.
- Use a dark roux to add flavor and color to soups, stews, and sauces.
Conclusion:
A dark roux is a versatile ingredient that can be used to add flavor and color to a variety of dishes. By following the tips above, you can make a perfect dark roux every time.
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