Yield: 1 Servings
|½ cup||Vegetable shortening|
|¾ cup||All-purpose flour|
Place rack in center of oven. Heat oven to 325 degrees. Melt shortening in a 10-inch cast-iron skillet over medium-low heat.
Gradually sift flour over shortening; whisk to combine. Mixture will be thick and pasty. Combine to whisk until light brown, 10 to 12 minutes. Transfer skillet to oven; let roux cook until very dark brown, 3 to 3½ hours, whisking every 45 minutes (whisk every 30 minutes if the pan is not cast iron). The roux can be kept, refrigerated, for up to a week before using.
Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve