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!
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!