| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour (all purpose) |
| 1 |
c |
Cooking oil; your favorite brand(I use margarine) |
INSTRUCTIONS
used as a basis for all stews and gumbos
Heat oil in heavy pot or Dutch oven. When oil is hot, gradually add flour,
stirring continuously until well mixed. Lower flame and continue stirring
until chocolate brown. When roux is chocolate brown, remove from pot and
set aside. If roux remains in the pot it will continue to cook and get to
dark.
Always use warm water to dissolve the roux. While you are at it, make more
than enough as it keeps well in or out of the refrigerator. It make take up
to an hour and a half to get dark enough, don't get to impatient. Posted to
Bakery-Shoppe Digest V1 #206 by "sandy courrege'" <sandy@aisp.net> on Aug
28, 1997
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”