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Results 11 - 20 of 32 for rouxe
Heat oil in heavy pot ... chocolate brown. When roux is chocolate brown, remove from ... keeps well in or out of the refrigerator, so make plenty.
In a large frying pan, cook the venison medallions with the onion in 1 Tbsp. butter until the medallions are done. Remove the venison and ...
Melt butter, bacon drippings or shortening in skillet. Add flour and stir constantly on medium fire until dark brown (careful not to burn). ...
Put oil into thick iron pot over medium heat. When hot, stir in flour and continue to stir until a deep brown color, about 30 to 40 ...
In a heavy pot or Dutch oven, heat oil, then add flour, stir continuously until it gets a medium brown. Be patient this takes a while! Add ...
How to give "Academic Status" ... to the browned roux. Allow to boil about ... ready to serve. Just before serving, add 2 tablespoons sour cream.
17. BAKED ROUX
Select a thick pot, such as a Dutch oven. Mix the flour and oil together. Place in oven and bake at 375 degrees for 1 1/2 to 2 hours, ...
18. MICROWAVE ROUX
Mix oil and flour together ... Slowly add enough hot water to make 4 cups. You may freeze leftover roux to add to stews, gravies, gumbos, etc.
19. GREASELESS ROUX
Start roux at least 2 hours ahead ... closely and stirred very often until it reaches a medium brown color. This usually takes from 2 1/2 to 3 hours.
20. BAKE-A-ROUX
Mix flour and oil together ... timer and stir roux every 15 minutes. Roux should ... refrigerator. This makes enough roux for 4 to 6 pots of gumbo.
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