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.Dark Roux

Source of Recipe

From "The New Orleans Kitchen" by Justin Devillier


Recipe Introduction

"Out of all three roux, this is the most quintessentially Southern Louisianan in flavor. Dark roux is one of the most important components of Louisiana cooking. It reflects the myriad cultures that have played a role in forming Creole and Cajun cuisine. No one else in the world uses dark roux, and mastering its technique is the mark of a true Louisiana cook."

List of Ingredients

â—¦  â…” cup peanut oil
â—¦  1 cup all-purpose flour



Recipe

In a medium heavy-bottomed pot (I like ceramic or enamel-coated cast iron) over high heat, heat the oil until shimmering. Do not allow it to smoke; avoid even tiny plumes. Whisk in the flour and break up any clumps to form a smooth paste—it should look like a thin batter.

Decrease the heat to medium-low, and using a wooden spoon, preferably with a flat top, move the roux around—stirring, but also turning it, so the oil and flour cook evenly, about 5 minutes. Continue cooking and stirring for another 5 to 7 minutes, until the mixture is even and smooth in color and texture. The goal here is to gently toast the flour just enough to remove its raw taste without browning it. If you see the color start to deepen as you stir, decrease the heat. After 10 to 12 minutes of total cooking time, you should have a blond roux. Continue cooking for an additional 5 to 10 minutes, stirring often to evenly distribute the roux over the pot, until there is a noticeable color change from off-white to peanut-butter brown.

Once the roux is brown, continue cooking for an additional 5 to 10 minutes, stirring often to evenly distribute the roux over the pot, until there is a noticeable change from a peanut-butter shade of brown to a milk chocolate hue. Cook, stirring continuously to avoid burning, until the roux becomes a dark chocolate color. A dark roux should take a total of 25 to 30 minutes to cook, and have a batter-like viscosity.

Makes 2 cups