Roux

1. 1

   ["Melt lard in large kettle over fairly high heat.", "Blend in flour and lower heat and keep stirring and working the roux about 1/2 hour.", "It will mellow and brown slowly, so raise and lower heat as needed.", "Keep eye on roux but don't have to stir non-stop. Roux will mellow as honey color to butterscotch to rich rust brown and have a ""halo"" sheen."]

* Per serving · 4 servings · Values may vary.

No additional tips available.