There is nothing hard about making our dark roux. However, if you can't seem to get the hang of it, it is sold in jars and all you have to do is take it out, warm and add water. I love my way best. You will need white all purpose flour, either, bacon grease or shortening. First, put grease/shortening in a skillet, the black cast-iron is best, on medium heat to melt, add flour, lower heat. (when making a large amount...3 tablespoons of the oil to 3 tablespoons of flour, these are approximate measurements). If not enough oil add more. Lower heat to low, stir and leave it! Check back ocasionally to stir down sides and skillet. ( It is important to use low heat and leave it! It does take time...you know, like fine wine!)
The roux will become a dark brown, almost chocolate in color, but it does not burn if you've kept the heat low. You can either, proceed to finishing it by adding onions, then broth or water. Season to taste. Yummy for any meats, rice or potatoes. If you want to save the roux, omit the onions, etc., cool the mixture; then put in airtight jar and refrigerate for future use.
Those Heavy Black Iron Skillets
I use this skillet to cook cornbread. See how streaked, and dry it looks from washing and baking.
Your Wooden Cutting Boards
I love cooking, so I make sure everything in my kitcken is in good working/running order, and most importamtly, cleaned and sanitized.
A big welcome to all our new friends and hope you enjoy visiting with us. "Welcome Home" we think of you as family and invite you to come in and sit a spell, get warm, have a cup of tea/coffee and some of our delicious meals. LOL. Thanks for stopping by today and until then...Always Be Happy!