Recipe - Light To Dark Roux

1 cup Flour
1 cup Vegetable oil

In a black castiron skillet, heat the oil over medium high heat until it
registers approximately 300 degrees on a deepfatfryer thermometer. Using
a wire whisk, slowly add the flour, stirring constantly until the roux is
nutty colored. At this point, the roux is ideal for thickening a light
seafood gumbo. Continue to cook this roux over medium heat and you will
begin to see it change in color, getting darker and more aromatic. Make
sure you constantly stir it so it doesn't burn.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2226 broadcast 11051997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11131997

Recipe by: Emeril Lagasse