On 2005-08-27, Reg > wrote:

> Yep. I used to do it the slow way because that's how most recipes
> specify it. Then I read "Paul Prudhomme's Louisiana Kitchen" where
> he does a dark roux in a few minutes. That's the way I do it now.
> It's drop dead easy.

There's another technique which I learned originally. You take the
flour (dry) and brown it (pan toast) in a big skillet to the desired
color. Then make a basic fat/flour roux. It doesn't provide the same
flavor, but does give a nice brown color for an espagnole sauce.

nb