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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: 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!
| Ingredients:
1 Cup(s) Oil
1 Cup(s) Flour |
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