Brown roux
12 Oz. or 3/4
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sticks butter -or- | |
| 1 | cup | Oil |
| 1 | cup | Flour |
Directions
Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.
Taste of the World: Bayou: The Taste of the World class focuses on a specific cultures recipes. This time we try Cajun and Creole recipes from the Louisiana area. We distinguished the difference between Cajun and Creole foods as well as discovered origins of other native recipes. The class started of with a blackening demonstration followed by samples of blackened catfish. YUMMY! Hold on to your taste buds! In heavy bottomed sauce pan or pot, melt the butter or oil until it just begins to bubble. If using oil, allow the oil to get hot so that a drop of water spatters when dropped in the pot.
Stir in flour until a smooth paste has been formed.
Additional flour may be added if the mixture is too "loose".
Reduce heat and continue to cook the "roux" (pronounced: roo) until it begins to turn golden brown and gives off a nutty aroma.
Place the entire pot into the oven and bake the roux until the color has turned a chocolate brown. This may take some time and you MUST stir from time to time.
USE EXTREME CAUTION for this product will burn very easily.
Allow to cool and utilize for GUMBO! Posted to EAT-L Digest 16 Dec 96 From: TeAntae Turner <tturner@...> Date: Tue, 17 Dec 1996 14:02:41 -0500