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Discussion Starter · #1 ·
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!
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