Dark Roux

Note:

Only anhydrous and protein-free fat is suitable for stronger heating such as: Oil, clarified butter, pure vegetable fats, mixed fats, butter and household margarine brown too quickly and too strongly.

Flour quantity is increased, because strongly roasted flour loses binding capacity due to dextrin formation. Liquid quantity is increased due to longer cooking time, as liquid can be used: Meat, bone, root, vegetable, diced broth or possibly fish stock, but also water, possibly supplemented by milk or cream.

Working utensils: use only good steel utensils.

Working method:

1. heat water-free fat in steel pot, roast flour in it until golden brown.

Now add chopped onion, roast with flour to hearty brown color, but not too dark, otherwise flour tastes bitter.

3. remove dishes from heat, pour carefully while stirring, stir until smooth, bubble, add flavor ingredients as desired.

4. at moderate temperature (level I or 5-6 on automatic plate) make 20-half hour open, dark roux should get gloss by longer cooking.

5. seasoning each time according to use, perhaps pass through a sieve, improve.

Usage: Since the digestibility and digestibility is reduced by the strong roasting, the dark roux is used only for special dishes, such as onion soup, game soup, Brenn soup, dark oxtail soup and similar sauces. It is excluded from the diet food from

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