Recipe - Dark Roux

One half cup Vegetable shortening
Three fourths cup Allpurpose flour

Place rack in center of oven. Heat oven to 325 degrees. Melt shortening in
a 10inch castiron skillet over mediumlow 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 One half 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.
Posted to MCRecipe Digest V1 #197

Date: Mon, 12 Aug 1996 22:21:44 0800

From: Kristine ksimpson@cwo.com
NOTES : If cooking on the stovetop, cook at medium hot, stirring
occassionally, until dark brown, about 55 to 60 minutes. Makes 3/4
cups.