INGREDIENTS

INSTRUCTIONS

In a saucepan, heat oil over medium heat until just smoking. Whisk in
flour, a little at a time and cook, whisking constantly, until roux becomes
smooth and thick. Continue to cook, constantly stirring with a spoon and
reaching all over bottom of pan, until roux darkens to a rich brown nutty
color, about 25 minutes. This recipe yields about 1 1/2 cups of roux.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-012 broadcast 03-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-21-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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