Serves: 5
Total Calories: 15
Melt fat in heavy skillet, and stir in flour. Continue to stir over low heat until flour is dark brown. (The slow dry heat fragments the starch molecules in the flour and develops a nut-like flavor that gives body to soups and stews. It also reduces thickening power of the flour.) A roux is used as a base for most Creole dishes. The quantity of fat and oil may vary from recipe to recipe, but the method of cooking remains the same.
This Roux recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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