Louisiana Dark Roux | Better Homes & Gardens
Image zoom You’ve Got to Work for It In a hurry? Don’t bother. This is going to take a while. Multi-tasking? Dangerous. This takes constant stirring. Dark roux “is an infant. You’ve got to babysit it," says Chef Rusty Hamlin, who grew up in south Louisiana and now is chef/owner of Atkins Park Restaurant in Smyrna, Georgia, and Papi's Taqueria in Charleston, South Carolina. "It definitely is intimidating, especially for the home cook, and especially if you haven’t grown up around it," continues Hamlin. "The dark roux gets to a point where you’re going to nail i...
Source: bhg.com