| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Condiments |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
c |
Vegetable oil |
INSTRUCTIONS
In a black cast-iron skillet, heat the oil over medium high heat until it
registers approximately 300 degrees on a deep-fat-fryer thermometer. Using
a wire whisk, slowly add the flour, stirring constantly until the roux is
nutty colored. At this point, the roux is ideal for thickening a light
seafood gumbo. Continue to cook this roux over medium heat and you will
begin to see it change in color, getting darker and more aromatic. Make
sure you constantly stir it so it doesn't burn.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-13-1997
Recipe by: Emeril Lagasse
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