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Dark Roux From Bacon Grease

recipe for making a Roux from bacon grease

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Richard Murrell
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14 views1 page

Dark Roux From Bacon Grease

recipe for making a Roux from bacon grease

Uploaded by

Richard Murrell
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Dark Roux from Bacon Grease

Ingredients:

½ cup melted bacon grease


½ cup all purpose flour

Directions:
In a heavy, flat bottom skillet/pan (cast iron preferred), combine the above
ingredients with a wooden spoon until very well blended.

On medium heat, stir the mixture constantly until it begins to “bubble”, and then
begin stirring briskly for about 1 minute.
Now, reduce heat to medium low and continue stirring moderately, making sure to
prevent scorching in all areas of the pan.
While continuing to stir, begin to regulate the heat in order to keep a slow bubble
going. The intent is to maintain an adequate amount of heat to “cook” the mixture
without “scorching” any areas of the pan bottom, so stir constantly and consistently.

As it cooks, it will begin to change color, and the longer you continue to stir and
cook, the darker the color will become. This is important in regards to the type of
dish the roux will used in.

You MUST keep stirring to prevent scorching, or small black flakes and specks, which
will mean the batch is ruined.

If you are making gumbo, you will want to get a milk chocolate color for
chicken/sausage, but a very dark, mahogany color for a seafood gumbo.

Remove from heat and allow to cool before storing if not using right away, otherwise
reduce heat to low and begin incorporating the freshly made roux into whatever
dish you are preparing.

ENJOY

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