Roux (pronounced rue)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour (all purpose) |
| 1 | cup | Cooking oil; your favorite brand(I use margarine) |
Directions
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@...> on Aug 28, 1997