I was almost out of homemade roux...time to make some more! I had about 2 qts. of rendered lard leftover from the lard I melted down to make the sugna for my dry cured meats. I heated that up in my cast iron pot and added 7 cups of flour to it.
Now I am stocked with roux ready to go once again. If you have a C.I. pot that needs to be seasoned, making a big batch of roux is a great way to do it!
Now I am stocked with roux ready to go once again. If you have a C.I. pot that needs to be seasoned, making a big batch of roux is a great way to do it!