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Uses for pre-made dark roux

post #1 of 3
Thread Starter 
So I made a dark roux using the oven technique and ended up with a quite a bit extra which is now sitting in a jar in my fridge.

I know that I can use it for a gumbo in the future, but are there also quick sauces I can use it for? If I was going to make a simple gravy for instance, how would I incorporate the roux?

Thanks anyone for advice you might share!
post #2 of 3

You can use it for anything you use regular roux for, it just won't thicken as well. Incorporate it the same way. 

post #3 of 3
Thread Starter 
Ah. Maybe I should have figured that.
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