Image zoom You’ve Got to Work for It
In a hurry? Don’t bother. This is going to take a while. Multi-tasking? Dangerous. This takes constant stirring. Dark roux “is an infant. You’ve got to babysit it, says Chef Rusty Hamlin, who grew up in south Louisiana and now is chef/owner of Atkins Park Restaurant in Smyrna, Georgia, and Papi s Taqueria in Charleston, South Carolina. It definitely is intimidating, especially for the home cook, and especially if you haven’t grown up around it, continues Hamlin. The dark roux gets to a point where you’re going to nail it or burn it.”