INGREDIENTS

INSTRUCTIONS

"You can't make a roux without oil, but you can brown the dry flour
and use that to add a rich flavor to sauces and gravies. Here's how:
Preheat an 8-inch skillet, preferably nonstick, over high heat to 350
degrees F, about 3 minutes. Add the specified amount of flour and  stir
with a wire whisk to break up all the lumps. When the flour  starts to
brown, turn the heat to low, shaking and stirring  continuously.
CAUTION: After about 4 or 5 minutes, the flour will  burn easily. As
soon as the flour is a milk-chocolate brown color,  turn off the heat.
This should take approximately 6 minutes. Sift the  browned flour and
set it aside until it is needed in the recipe."  Recipe By     : Paul
Prudhomme in "Fork in the Road"  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g